Dear Coleshill veg box customers, new and old,

This is Barny Haughton from Square Food Foundation. Well, what a time this is. I hope you are all managing ok.

I’ve written a couple of recipes to go with your boxes this week. Below, you’ll find one for Wild Garlic Soup. In a second post, you’ll find one for Steamed vegetables with wild garlic, walnut & goat’s cheese pesto.

I hope you enjoy making them and, even more, eating them. They both use wild garlic. I know Sonia is hoping to harvest enough wild garlic to put some in all your boxes, but she’s not sure how much she will be able to harvest. If you don’t get some in your box this week, you will get some soon—or you can you use spinach instead. Go and pick some as well. It’s everywhere now. And perhaps making the pesto will make you feel like doing a small jig around the kitchen!

About the Square Food Foundation

I thought you might also be interested to know what the Square Food Foundation is up to in far-away Bristol. (Suddenly other towns and cities and even villages seem very far away!).

We recently re-purposed our kitchen here to produce free, delicious and healthy meals for local children and families, specifically those that rely on Free School Meals, during this long and difficult period. We hope to extend this service to older people and other groups at risk of loneliness, homelessness and poor health. If you’d like to find out more–or perhaps how you can help–please visit our website here.

Sonia and the Coleshill Organics team are brilliantly supporting this project; indirectly, so are you, so a big thank you all. Keep buying and cooking and eating those lovely vegetables. We really are all in this together.

Hopefully I’ll be back soon with another couple of recipes.

Best wishes,

Barny

The main ingredients

INGREDIENTS

This is the most gorgeous, nourishing and happy-making soup. Make it for supper and then for pudding watch the new Autumn de Wilde film, Emma; delicious and captivating with perfectly choreographed performances. The best film version ever.

Serves 6

  • 35g (1 1/2oz) butter
  • 275g (10oz) potatoes, scrubbed well or peeled and cut into 1cm cubes
  • 110g onions, chopped
  • 110g leeks, chopped
  • Salt and pepper
  • 750ml hot chicken or vegetable stock or water
  • 150g wild garlic leaves, washed and finely chopped
  • 150ml (1/4 pint) cream
  • 6 organic or free-range eggs

Cover with a paper lid to keep in the steam

METHOD

Melt the butter in a heavy pan. When it foams, add the potatoes, onions and leeks, tossing them in the butter until well coated. Sprinkle with salt and pepper. Cover with a paper lid (to keep in the steam) and the pan lid, and sweat on a gentle heat for 10 minutes or until the vegetables are soft but not coloured. Discard the paper lid, add the stock and boil until the vegetables are just cooked. Add the garlic leaves. Simmer uncovered for just 2-3 minutes. Do not overcook or the vegetables will lose their flavour. Add the cream or creamy milk and liquidise. Taste and correct seasoning if necessary.

Poach the eggs and transfer them to a warm plate until you are ready to slip each one into a bowl of the delicious, creamy green-flecked soup.

Barny Haughton is a chef, restaurateur, cookery school teacher and Eco Food pioneer. He has run three award-winning restaurants in Bristol over the last 25 years (Rocinantes, Quartier Vert and Bordeaux Quay).

Barny is best known for his work at Square Food Foundation, Bristol’s Cookery School & Community Kitchen, where he is Director and Head Teacher, teaching people from all walks of life to cook good food.

Barny Haughton