This week Guy talks about sugar snap peas, tomatoes, spinach, hispi cabbage, carrots and kohl rabi.
Sugar snap peas
To prepare, break the end and strip it down and it will take the string out. Take the string off each side and then you can steam or boil (for 3-5 minutes). You also can eat them in a stirfry or raw.
We’ve just come into the tomato season and have had good sunlight so they taste really sweet. Try making your own fresh salsa by chopping them, adding red or fresh onions and a green herb and well as a squeeze of lemon, vinegar and a bit of sugar, salt and pepper. It’s great with tortilla chips or on a courgette fritter.
They are tasting fantastic. Don’t bother peeling them. If you want to cook them, theyre great if roast them with kohl rabi. Peel and chop the kohlrabi and roast with the carrots for around 30 minutes.
True spinach has fine and succulent leaves. Wash it, leave the water on and cook it in a pan, turn it over, take it out push it into a colander, chop it up finely and then you can use it in all sorts of ways.
Shred these finely, blanch and drain. You could add a squeeze of lemon as well as a little bit of butter and pepper.