My name’s Kirsty and I’ve been asked by Riverford to swap apron for laptop and write a cooking blog about the weekly recipes I put together for your veg box and on our website.
I was prompted this week to think about family hand-me-down recipes that use up the last onion in the box. One of our customers, Anne-Marie Haigh, kindly sent me one such recipe – her version of Guernsey Bean Jar, which her mother and grandmother have made before her. There’s no better recommendation than that. Using belly pork, in our winter warmer meatbox this week, it’s adaptable for veggies too.
Anne-Marie’s email reminded me of a couple of recipes that my Nanna and Granny used to make. Braised beef and onions was a classic Nanna dish, often accompanied by homemade wine – elderberry for a special occasion, pea pod for a headache the next morning! Try it with kailkenny (or colcannon, depending where you come from). It links Nanna with my Scottish Granny, who lived in Cullen, on the North East coast, home to a soup cum meal in a bowl, Cullen Skink.
Simple to make and a real cockle warmer, it uses that last onion again. When you’re going for the ‘last tent standing’ award at the gale-swept campsite on the headland at Cullen when I last stayed there, you’ll want an hourly dose of this, coupled with a good dram or two, for sustenance and sanity. I made my version, in which you poach haddock in milk from the start, as Granny did (some recipes just use water for poaching) and served it to my Scottish builder Kenny. It passed muster; I hope you try it too. If you’ve got a leftover leek, use that up instead of the onion.
I’d love to hear about your Nanna’s know-how in the kitchen – email us at firstname.lastname@example.org/blog with suggestions for recipes and foodie topics or questions for this blog.