Passionfruit Tart

Now there are lots of recipes for passionfruit tart out there and I thought I'd found a pretty good one by Gordon Ramsey, which has a chocolate lined pastry case! But I have to say I've just eaten a rather large portion of one that tasted even better... no doubt because it was made by the greatest loss to the culinary world -  my ex-restaurant partner, Lee (with the help of ace pastry maker Craig). The recipe comes from The Accidental Vegetarian by Simon Rimmer and although we have a few reservations about his restaurant Greens, this really is divine! Maybe it's a patience thing.....

Asparagus Tapenade

It wasn't perfect weather, but we still had a great Asparagus evening at Claremont Farm last Friday. Once everyone was thoroughly exhausted after striding through the strawberries and down to the asparagus fields to cut their own little harvest, we sat down to a feast of our favourite vegetable. We still love the pre-dinner canapes so here they are - asparagus and strawberries (yes - it's a fab combo....) with pomegranate molasses and orange and spicy (of course if Mo has cooked it!) tapenade on smart little bread 'spoons'. (Please note it's ever so healthy with the pumpkin seeds and did you know that asparagus is really high in something called glutathione - a natural anti-oxidant that's great for the liver.....)

Asparagus Tapenade
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Ingredients

450g asparagus, trimmed and cooked

75g pumpkin seeds, toasted

2 cloves garlic, crushed

1 tbsp dried tarragon

2 tsp dried thyme

½ tsp chilli flakes

1 tsp salt

 ½ tsp black pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

Method

Just whack all the ingredients in a food processor and pulse until desired texture (smooth or rough - whatever suits your taste ... or patience threshold). Then transfer to a serving dish, chill a little and serve with crackers.

White Asparagus Soup

We are now in the midst of the asparagus season at Claremont Farm on the Wirral and Mo is in her element. She’s been experimenting with the beautiful white version that we normally only see in posh restaurants in this country, so here is her post!

Ingredients

2 tbsp olive oil

2 leeks, cleaned and sliced (grit not very nutritional hey Sarah?)

500g Claremont Farm white asparagus (or however much you can afford!) peeled and cut into 1” chunks

2 stalks of lemon grass, finely chopped

1 litre veggie stock

80ml sherry

juice of ½ lemon

40g ground almonds

salt and WHITE* pepper to taste

Serves 4

Fry the leeks in the oil until soft, add the asparagus and fry for a little longer (while tasting the sherry that you've had a the back of the cupboard for few years aka Michael McIntyre syndrome).

Add the rest of the ingredients and bring to the boil and simmer until asparagus is tender.

Blend until smooth, may need to sieve if you haven't got a super dooper blender like me!!

Season and enjoy, try to visualise you are in a Spanish Villa. (Can be served hot or cold).

* Yes, Mo promise I will try it with white pepper instead of black even though I find it really strong!

Stuffed Vine Tomatoes

Up here in the chilly North West we’re not quite ready to celebrate summer, so here is a recipe that reminds us sun and warmth may not be far off, but that hearty ingredients can still be appreciated.

It’s back to my nemesis – the stuffed vegetable – a word that strikes fear and loathing into anyone attempting modern vegetarian cookery (or eating out). On day I’ll let you in on the Ramiro pepper and halloumi secret, but right now we’re going to do another plug for a luscious legume (the link will take you to one of our favourite courses too!)

Baked Tomatoes with Lentils & Goats Cheese

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Ingredients

4 large, ripe vine tomatoes

100g puy lentils, cooked (with a bay leaf and pinch of salt)

2 tbsp olive oil

1 shallot, finely chopped

1 large clove garlic, crushed

2 tsp tomato puree

½ tsp smoked paprika

50ml red wine

5-6 black olives, chopped

2 tbsp parsley and chives, finely chopped

75g soft goats cheese roughly crumbled (or feta if you prefer)

Preheat your oven to Gas5/190C, then get to work on the tomatoes. First take a slice off the top (keeping any bit of vine on for decoration if possible). Then the best implement to get rid of the pips is a grapefruit knife. Once these have been scooped out, turn the tomatoes upside down on kitchen towel to drain further.

Use 2 tsp oil to sauté the shallot until soft, pop in the garlic for a moment (it will burn if you add it at the same time as the shallot) along with the paprika. Cook for a minute or two and then add the tomato puree. Again cook for a minute (uncooked tomato puree tastes pretty awful). Finally add the red wine and heat for a few minutes before throwing in the cooked lentils, olives and herbs (I have resisted using my favourite dill, but do feel free to add it!)

This mixture can be made several hours in advance which will allow the flavours to infuse nicely. When you are ready, season the inside of the tomatoes with salt and pepper (or some dried oregano), add the cheese to the lentils and fill the tomatoes – you may have to squash in some of the filling. Place the tomato tops back on and drizzle with the remaining oil.