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Keep it Local Issue24Bingley

The

Local Focal

CardamonCardamonCardamonCardamonCardamonR E S T A U R A N T & T A K E A W A Y

NEWLY OPENED! Open 7 days from 5.00pm102 Main Street l Bingley l Bradford l BD16 2JH l t: 01274 561811

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Cardamon is Fully Licensed

Cardamon is an Indian Restaurant with a unique concept which

combines the symphony of cultural Indian flavours and adds

a modern twist with a fusion of western tastes.

“A modern Asian fusion dining experience at its best...”

Sundays - 3 Courses £7.95Starters - Main Courses - Desserts

3

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com

e11 13

18 31

The Local Focal is a FREE monthly door-to-door publication.

Distributed in Apperley Bridge, Greengates, Idle, Thackley, Calverley, Baildon and Bingley with 8,500 readership per area per month. Advertising rates start from just £20 per month!

“I recommend all businesses advertise in the Local Focal!” - The Window Doctor

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For further details about advertising in The Local Focal please call us on 01274 420091.

The Local Focal - they’re everywhere you want your business to be!

Grab a Bargain Sofa Now at Wilsden Suites - See Page 31

5Free Business Cards with Printing.com - See Page 29

NEWLY OPENED! Open 7 days from 5.00pm102 Main Street l Bingley l Bradford l BD16 2JH l t: 01274 561811

CardamonCardamonCardamonCardamonR E S T A U R A N T & T A K E A W A Y

3 tsp

2 small onions - finely chopped

1kg breasts, cut into bite sized pieces

1 tbsp -finely cut fresh ginger

2 cloves crushed

100g natural thick yoghurt

60 ml

40 ml

half tsp (adjust to taste)

1/4 tsp

1 tbsp

100g natural thick yoghurt

1 tsp

small handful

1 tsp

1. Vegetable Oil

2. Onion

3. Chicken Breast

4. Ginger

5. Garlic

6. Yoghurt

7. Single Cream

8. Coconut Milk

9. Chilli Powder

12. Salt

14. Sugar

15. Garam Masala

16. Coriander

17. Tumeric

First Marinate and cook the chicken.

To season the chicken, we put the cutlets into a bowl and rubbed it with salt adding oil, garlic and ginger, mixed with yoghurt. Refrigerate for 40 minutes.

Whilst the chicken is being marinated, we will make the Korma sauce.

Heat two tablespoons of oil in a pan. Add the finely diced onion. Add half tabsp of ginger and garlic in a pan. Cook for 2-3 minutes for it soften.

Add the chilli powder, turmeric, ground coriander and garam massala and cook for 2-3 minutes on slow heat. Now add the water, coconut milk, almond powder and sugar to give the sauce sweetness. Allow to cook for 3-4 minutes.

Now add the chicken pieces and allow to cook for 2 - 3 minutes. Add the single cream and yoghurt. Allow to cook for another 3-4 minutes on low heat, letting the chicken soak up the korma sauce.

Garnish with coriander leaves and the Chicken Korma is ready to be served.

Ingredients (Serves 4)

Enjoy!

How to make the perfect...

By Cardamon’s Head Chef

15% OFF

total bill unitl end of Mar 2010

with this voucher Offer only available when

dining in the restaurant.

Not available on takeaways.

Chicken Korma Korma

10. Ground Coriander1 tsp

11. Water

13. Almond Powder

50ml

1 tsp

7The Best Organic Veg from Riverford - Page 26

15% OFF

total bill unitl end of Mar 2010

with this voucher Offer only available when

dining in the restaurant.

Not available on takeaways.

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11

Spring is the perfect time for homeowners to get their house in order and this usually includes the one job that is constantly over-looked... the over-worked oven!

Even the most enthusiastic of Spring cleaners fi nd donning rubber gloves and tackling the oven one of the most loathed household chores, and if people are not thorough with their oven cleaning, fat and food can cause future problems which could result in an oven fi re and it’s also a perfect breeding ground for bacteria and germs.This is where Ovenu comes to the rescue! Owner, Richard Greenwood, runs the local franchise of Ovenu, the UK’s most prestig-ious oven cleaning company, and his is a true family business as four of his team of six oven

cleaning technicians are members of his family. Richard said: “People don’t realise that the more you use your oven the more debris and grease starts to build up and this can affect its effi ciency. Remnants of food could still be lurking in the oven, hiding behind the panels, behind the fan cover or even dribbling over the heating elements in those hard to reach places.” The whole Ovenu process takes around three hours and leaves the oven, hob and exterior in immaculate condition. So call Richard today to arrange for that most hated cleaning job to be taken care of so that you don’t have to!

For further information Call Richard on Tel: 0800 140 9800 or log onto www.ovenu.co.uk

How Clean is Your Oven?Spring is the perfect time for homeowners

Clean is Your Oven?

Acorn - Get a Bargain Conservatory Today - See Page 21

12 To advertise in The Local Focal call us on 01274 420091

THELocal FocalWE WANT YOUR NEWS!Got something to tell the Bingley community?

Need to promote an event?

Are you part of a community organisation and want to shout about something?

Is there a community project in the area?

You have FREE space in The Local Focal for Bingley!

Call us on 01274 420091 to tell us what is happening in the area.

Your news is community news and we want to help you promote it.

FREE

13United Carpets have a Gift for You - See Page 19

LOCALVegetables grown within 50 miles of where you live

FRESHVegetables fresh from the farm, some picked within 48hrs of delivery, you can only get this fresh if you grown your own

AFFORDABLEOn average our boxes are 20% cheaper than the supermarkets and delivery is FREE

ENVIRONMENTALLY FRIENDLYWe never airfreight, and do not use chemicals in growing our veg

VISITWe hold open days and events at the farm so you can come and see where your veg is grown.

PLACE A WEEKLY OR

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YOUR FOURTH BOX IS FREE

16 To advertise in The Local Focal call us on 01274 420091

Ever fi nd yourself with a wonderful recipe but some of the ingredients are a little out of the ordinary and you don’t know where to fi nd a local supplier?

Look no further than Coxon’s Kitchen Deli and Cookware in Saltaire! Any hard to fi nd ingredients such as preserved lemons, tamarind paste, smoked paprika and stem ginger can be found on the well stocked shelves in this friendly, unique shop, along with an array of amazing cheeses, including

celebrity cheeses made by Sean Wilson (Martin Platt from Corrie) and Alex James of Blur! Coxon’s is a wonderland of sights and smells to please all food lovers with a fantastic selection of herbs and spices and fi ne wines to accompany any meal. You will also fi nd gluten free products, antipasti, tapenade, fresh jams, preserves and curds and for summer...well stocked picnic hampers!

Don’t forget...If it’s in your recipe, you’ll fi nd it at Coxon’s!

Coxon’s should be first on your list...

17Your week’s Veg from Riverford Organics - See Page 13

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18 To advertise in The Local Focal call us on 01274 420091

Bingley Fine Food Festival 2010This year’s fi ne food festival brought fl avours from different parts of the world to Bingley Market Square over Easter.

Co-ordinated by Bradford’s Markets Service, over forty stalls offered a whole array of speciality foods from Europe and Asia alongside traditional Yorkshire fayre to the town for the third year running on April 2nd and 3rd. Over 50 traders had on offer Mediterannean treats such as olives and feta cheese, mixed with the aromas of Asian favourites such as curries and chutneys. But more traditional dishes were on sale such as hog roast, pies, pickles, fi sh, venison and game. The sweet-toothed were delighted to browse around the patisserie and the sweet, toffee and chocolate stalls. Other refreshments including a Polish beer bar with rhubarb lassi for the adventurous and tea and coffee for the more

traditional, were available. Delicious smoothies also proved to be a popular addition. The food festival was complimented by the traditional open market, open weekly on Wednesdays, Friday and Saturdays, in Bingley Market Square. On the Friday, April 2, Soraya Overend, Project Manager for the Jamie Oliver-inspired Ministry of Food Centre, demonstrated to lookers-on how to make simple, tasty meals from fresh products that can be obtained from local markets. The Bradford Council-run centre is based in John Street and has been running courses since before Christmas, helping participants learn how to cook healthy recipes.

Our Gift to You...

Valid at Shipley store only - Sorry, not valid on beds / no cash equivalent.Remember, this gift voucher may be used in conjunction with any of our fantastic instore offers.

Steadman House, Otley Road, Shipley BD17 7EXTel: 01274 533408

SHIPLEYSHIPLEYWe Will NOT be Beaten on Price, Service or Quality!

Mad about bunting? So is Bryony Pritchard, visual arts director at Grassington Festival.

To celebrate the Festival’s 30th birthday this summer, Bryony is leading an ambitious plan to set a new Guinness world record for the longest line of bunting in the world. And she needs your help to do it! But nobody said it would be easy. To achieve the record, the Festival needs to make one continuous line of bunting of 2160 metres - that’s 9000 flags! So Bryony is appealing for help from all quarters to take part. She’s calling on clubs, schools and individuals alike to join in the fun and help celebrate this milestone for Grassington Festival with flourish. “Bright colourful bunting flags are well known for decorating festivals and parties, but we’re taking it to the next level,”

says Bryony. “This is a great challenge that will bring many communities together and I can’t wait to see all the creative and colourful flags hanging together. This year the festival is full of birthday surprises so this will certainly get us in the mood. We really hope the public will support us and get involved. We can’t do it without them!” Everyone is welcome to take part in this world record attempt so, to find out more, visit the Bunting Challenge page of the festival’s website: www.grassington-festival.org.uk/bunting-challenge And spread the word! The mammoth string of flags will be strung up in Grassington village square during the Grassington Festival for everybody to see. So don’t forget to visit and see your bunting fluttering. The annual arts and music spectacular in the heart of the Yorkshire Dales hosts a diverse

programme of world-class music, theatre, comedy, visual arts and film. This year the two-week event takes place from Friday 11th to Saturday 26th June, with hundreds of exciting events for everybody to enjoy. For full details of the packed programme or to book tickets, visit the festival’s website.

For more information Email visualarts@grassington-festival.org.uk orTel: 01756 752691

19 cm

29 c

m

29 cm

27.5

cm

Bring on the Bunting!

Bunting Guidelines

1. The flags can be made from a variety of different patterns and colours.

Old curtains, scrap fabric and off-cuts from old clothes are ideal.

2. Flags can be personalised in any way you like.

Quilted, applique, embroidery, knitted, fabric paints, glitter, graffiti or collage.

N.B. If you are a group, we suggest you mark your first flag with your name on it.

3. Each flag must measure exactly 19cm on the top and 29cm on both long sides.

Please see our template. Feel free to photocopy it and pass it on to all your friends.

4. A gap of 5cm is allowed between each flag.

Our Bunting HQ team will sew them all together, so you don’t have to worry about this.

5. The bunting pieces must be attached to one continuous line. No joins allowed.

Nobody said it would be easy!

6. The finished bunting line must be strung up.

This will happen in Grassington Village Square.

Tip

When cutting your fabric, you can make more bunting by turning the triangle upside down.

Please send your bunting to:

Grassington Festival Bunting HQFestival OfficeGrassingtonSkiptonN. YorksBD23 5AT

Our target is 2160 metres (9000 flags)

28 Homes & Gardens

GiftVoucher

£1,000 Off Any Acorn Conservatory!

Don’t need or want a conservatory yourself?Pass this superb gift to someone who does!

This Gift Voucher is only Valid with Acorn Glazing and Building Services.

The Baildon in Bloom committee has

been very busy over the last six weeks,

getting ready for judgement day when

the Yorkshire in Bloom judges are due

into the village as part of their spring

judging programme. Working parties

had been arranged, usually on a Sunday

afternoon between 2pm and 4pm, to

work on the more needy areas around

the village.

From past experiences the committee realises that the judges mark on their clipboards in red for anything in favour and in black for anything they don’t like, such as litter around the village, untidy gardens, hedges in need of trimming and especially hedges overhanging the footpath, all of these could score a black mark. The weather had been of great concern due to all the ice, snow and frost,

especially as tubs, beds and planters had been planted up in the worst winter since Adam was a lad! One big disappointment was the slow growth of the 3,000 daffodil bulbs that were planted in October and November...we all thought they had gone down to Australia they were so slow to show! But there was no need to worry as we had a wonderful display with a ‘host of golden daffodils’ for spring, and they were just at their best when the judges arrived in the afternoon of Monday 19th April. The day started out very wet and cold but fortunately it cleared in the afternoon just as the judges arrived. We never know what notes the judges write on their clipboards as they hold them very close to their chests. They will follow the same procedure again when they arrive in July for the summer judging and we will not get to know how Baildon has done until

September when the results are announced...it is a long time to keep your fingers crossed!However, it is all worthwhile as the time in between gives the Baildon in Bloom committee the chance to make some improvements to Baildon in general, all helping to build up pride in our village. Thank you to everyone involved who has taken time to help make Baildon a village we are proud to live in. The Baildon in Bloom committee are also pleased to announce that preparations are being made for the next Wacky Scarecrow Walk on Saturday 11th September 2010. Application forms will shortly be available in shops around the village, a fine day has already been ordered for the event. So put on your thinking caps and have a go!

Baildon in Bloom Update by Ron Bairstow

26 Life & Leisure

23Prepare for Digital with Aerial & Satellite on Page 7

Two years ago, Louise Pickles from Baildon, started a petition campaign amongst the local residents of the village to save Towngate Rooms. Built in 1912 and a much loved historical building, Towngate Rooms has seen many changes over the years and was mainly known as the Liberal Club, as is carved in stone on the front of the building.

The local council wanted to sell the building, which had stood empty for many years and had fallen into a state of disrepair, but Louise had other plans and approached Bradford Council with a view to taking over the lease and transforming it into the wonderful Pickles Delicatessen it has now become. It has taken two years to see the project through to fruition and Louise would like to acknowledge the support she has received throughout from the residents of Baildon, BizFizz, and local MP for Shipley, Philip Davies and the local Councillors, especially John

Cole, who really pushed everything along. Pickles is a new chapter in Louise’s life, having been a nurse for 22 years, but with a passion for good food and cooking, she always knew that she would love to open her own deli style eatery, offering the best cheeses, breads, homemade quiches and cakes, and this is exactly what she has done. After ten weeks of hard slog, Pickles Delicatessen opened its doors to the public on Monday 26th April, with mouth watering displays of locally sourced fayre and good wholesome treats. Louise gets her free range chicken and eggs from Harrogate, her meats from Pately Bridge, a lady in Baildon is baking her scrumptious cupcakes, another lady in Gilstead bakes her tea loaves and her tea is from Taylors’ of Harrogate! The decor and furniture has also been very carefully thought out, as the one primary thought that Louise had was to retain the buildings original character and she has created a beautiful, rustic feel with recycled oak furniture, wooden floors and

giant comfy sofas, making excellent use of the space on each of the two floors, with the deli downstairs and a spacious lounge and eating area upstairs. Upstairs you can while away the time with a snack, a meal, a coffee and homemade cake or a lovely healthy choice from the menu. Then wander downstairs to purchase your favourite cheeses, pickles and homemade cakes and pastries, taking a little bit of Pickles home with you! Baildon has always been the kind of friendly village that attracts visitors on a daily basis, with its abundance of fabulous shops and being home to the Glen Tramway, however, now there is another very good reason to visit more often...Pickles Delicatessen and Louise’s hospitality will not disappoint, I can guarantee you of that!

Hours of Opening Monday to Wednesday 9.30am to 5.30pm Thursday and Friday 9.30am to 7.00pmSaturday 9.30am to 5.30pm

Pickles Delicatessen at Towngate Rooms in Baildon

Pickles Delicatessen - Towngate Rooms13 Northgate, Baildon BD17 6LXTel: 01274 587204Web: www.picklesdelicatessen.com

27 Homes & Gardens

The Baildon in Bloom committee has

been very busy over the last six weeks,

getting ready for judgement day when

the Yorkshire in Bloom judges are due

into the village as part of their spring

judging programme. Working parties

had been arranged, usually on a Sunday

afternoon between 2pm and 4pm, to

work on the more needy areas around

the village.

From past experiences the committee realises that the judges mark on their clipboards in red for anything in favour and in black for anything they don’t like, such as litter around the village, untidy gardens, hedges in need of trimming and especially hedges overhanging the footpath, all of these could score a black mark. The weather had been of great concern due to all the ice, snow and frost,

especially as tubs, beds and planters had been planted up in the worst winter since Adam was a lad! One big disappointment was the slow growth of the 3,000 daffodil bulbs that were planted in October and November...we all thought they had gone down to Australia they were so slow to show! But there was no need to worry as we had a wonderful display with a ‘host of golden daffodils’ for spring, and they were just at their best when the judges arrived in the afternoon of Monday 19th April. The day started out very wet and cold but fortunately it cleared in the afternoon just as the judges arrived. We never know what notes the judges write on their clipboards as they hold them very close to their chests. They will follow the same procedure again when they arrive in July for the summer judging and we will not get to know how Baildon has done until

September when the results are announced...it is a long time to keep your fingers crossed!However, it is all worthwhile as the time in between gives the Baildon in Bloom committee the chance to make some improvements to Baildon in general, all helping to build up pride in our village. Thank you to everyone involved who has taken time to help make Baildon a village we are proud to live in. The Baildon in Bloom committee are also pleased to announce that preparations are being made for the next Wacky Scarecrow Walk on Saturday 11th September 2010. Application forms will shortly be available in shops around the village, a fine day has already been ordered for the event. So put on your thinking caps and have a go!

Baildon in Bloom Update by Ron Bairstow

26 Life & Leisure

24 To advertise in The Local Focal call us on 01274 420091

SudokuThe

Local FocalSudoku #2

6 5 7 24 9 6 1

8 7 1 3 25 7 1 3

3 5 77 8 2 5

5 9 6 8 78 2 6 1

7 6 4 2Fill in the blank squares so that each row, each column and each3-by-3 block contain all of the digits 1 thru 9.

If you use logic you can solve the puzzle without guesswork.

Need a little help? The hints page shows a logical order to solve the puzzle.Use it to identify the next square you should solve. Or use the answers pageif you really get stuck.

© 2008 KrazyDad.com

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As spring approaches, our field workers are busy picking purple sprouting broccoli (psb) for the veg boxes. They’re picking

through a field once a week to keep on top of the crop, but will step this up as we go into April, when psb becomes desperate to go to seed. We’ll need to give up in late April, so intend to make the most of psb while it’s here.

30 years ago, exotic-looking psb was the standard, widely available broccoli, before the meteoric rise of green (calabrese) broccoli. But over the last few years, psb has enjoyed a revival and is one of the few ‘trendy’ vegetables that really lives up to the hype.

A good source of folic acid, calcium, fibre, vitamin A, iron and packed with vitamin C, psb is a great choice health-wise. It’s also easy to cook; simply boil, steam or stir fry. The secret is to avoid the flower becoming mushy before the stem is tender. Try bunching it loosely with a rubber band and standing it upright in an inch of boiling water, asparagus-style.

And don’t just eat the flowers and stems, the leaf is tasty too. Leave on the broccoli spear for cooking, or experiment by using it as an alternative green, wilted

box schemesget colourful with purple sprouting broccoli

Serves 4400g psb

For the hollandaise:250g unsalted butter3 egg yolksjuice of one lemonpinch cayenne pepper1 dsp grain mustard1 tsp tarragon, chopped1 tsp chives, chopped

psb with mustard and tarragon hollandaiseby Jane Baxter

Instructions:Blanch the psb for a few minutes until just cooked. Refresh in cold water. To make the hollandaise, melt the butter slowly in a pan, then remove from the heat. Whisk the egg yolks with the lemon juice and cayenne in a bowl over a pan of simmering water until thick. Add the melted butter a little at a time until it has all been incorporated. Stir in the mustard and herbs and adjust the seasoning. Heat a griddle pan (or barbecue) until very hot and griddle the broccoli, turning until slightly charred. Arrange on a serving dish and drizzle over the hollandaise.

psb with anchoviesby Jane Baxter

Instructions:Cook the psb in salted boiling water for 5 mins. Meanwhile, chop the anchovy fillets. Heat the oil in a pan and cook the garlic and chilli for 1 min. Before the garlic

browns, add the anchovies, remove from the heat and mash with a wooden spoon until they have

almost completely disintegrated. Drain the psb and add to the anchovy

pan. Mix well and cook over a low heat for a further 10 mins, stirring occasionally. Serve immediately.

a great side dish with grilled fish or lamb

down into stews, soups and curries.So find some psb and try out Jane

Baxter’s new recipes this month. Look out for these and more in her upcoming Riverford cook book, hitting the shops this spring.

what you might find in your vegbox this monthpotatoes, carrots, onions, purple sprouting broccoli, Jerusalem artichokes, spring greens, leeks, kale, cauliflower, mushrooms

spicy psb pasta sauceby Jane Baxter

Instructions:Toss the breadcrumbs in 2 tsp olive oil and spread on a baking tray. Bake in a hot oven for about 5 mins until golden. Warm 2 tbsp olive oil in a shallow pan and add the psb and cauliflower. Stir and leave to cook until the edges brown slightly. Season and stir gently. Soak, rinse and dry the capers then roughly chop and add to the vegetables. Stir carefully. Once the psb and cauliflower are just tender, add a drizzle of olive oil and scatter with the chopped anchovy, garlic, fennel seeds and chilli flakes. Toss well to mix. Cook for 2 more mins and add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve with pasta.

Guy Watson began farming at Riverford in Devon over 20 years ago. He was an organic vegbox pioneer, giving customers the freshest possible seasonal fruit and veg at a fair price to customers and growers. Many of our customers are as passionate about the business as he is; no-one wanted the business to be large-scale. Guy teamed up with ‘sister’ farms who shared his passion and wanted to re-build the connection between grower and consumer.

River Nene was the first sister farm in 2005. From Sacrewell Lodge Farm near Peterborough, we deliver to homes throughout the east of England. River Swale followed in 2007, from Home Farm in North Yorkshire. River Swale supplies

veg boxes across Yorkshire and the North East. Riverford at Norton has since opened, delivering organic veg to homes around the Hampshire area.

Working as a family of farms means we can maintain our commitment to low food miles, local employment and the support of local farmers and keep a close link between grower and consumer. .For more recipes and to join our box scheme visit: www.riverford.co.uk, www.rivernene.co.uk and www.riverswale.co.uk.

about the box scheme

Serves 4

50g fresh breadcrumbs75ml olive oil300g psb, broken into florets300g cauliflower, broken into florets1 tbsp capers4-6 anchovy fillets (optional)6 cloves garlic, chopped½ tsp fennel seedspinch dried chilli flakes1 tbsp parsley, chopped 4 tbsp black olives, chopped

Serves 4500g psb, trimmed5-6 anchovy fillets2 tbsp olive oil2 garlic cloves, thinly sliced½ red chilli, seeded and chopped

As spring approaches, our field workers are busy picking purple sprouting broccoli (psb) for the veg boxes. They’re picking

through a field once a week to keep on top of the crop, but will step this up as we go into April, when psb becomes desperate to go to seed. We’ll need to give up in late April, so intend to make the most of psb while it’s here.

30 years ago, exotic-looking psb was the standard, widely available broccoli, before the meteoric rise of green (calabrese) broccoli. But over the last few years, psb has enjoyed a revival and is one of the few ‘trendy’ vegetables that really lives up to the hype.

A good source of folic acid, calcium, fibre, vitamin A, iron and packed with vitamin C, psb is a great choice health-wise. It’s also easy to cook; simply boil, steam or stir fry. The secret is to avoid the flower becoming mushy before the stem is tender. Try bunching it loosely with a rubber band and standing it upright in an inch of boiling water, asparagus-style.

And don’t just eat the flowers and stems, the leaf is tasty too. Leave on the broccoli spear for cooking, or experiment by using it as an alternative green, wilted

box schemesget colourful with purple sprouting broccoli

Serves 4400g psb

For the hollandaise:250g unsalted butter3 egg yolksjuice of one lemonpinch cayenne pepper1 dsp grain mustard1 tsp tarragon, chopped1 tsp chives, chopped

psb with mustard and tarragon hollandaiseby Jane Baxter

Instructions:Blanch the psb for a few minutes until just cooked. Refresh in cold water. To make the hollandaise, melt the butter slowly in a pan, then remove from the heat. Whisk the egg yolks with the lemon juice and cayenne in a bowl over a pan of simmering water until thick. Add the melted butter a little at a time until it has all been incorporated. Stir in the mustard and herbs and adjust the seasoning. Heat a griddle pan (or barbecue) until very hot and griddle the broccoli, turning until slightly charred. Arrange on a serving dish and drizzle over the hollandaise.

psb with anchoviesby Jane Baxter

Instructions:Cook the psb in salted boiling water for 5 mins. Meanwhile, chop the anchovy fillets. Heat the oil in a pan and cook the garlic and chilli for 1 min. Before the garlic

browns, add the anchovies, remove from the heat and mash with a wooden spoon until they have

almost completely disintegrated. Drain the psb and add to the anchovy

pan. Mix well and cook over a low heat for a further 10 mins, stirring occasionally. Serve immediately.

a great side dish with grilled fish or lamb

down into stews, soups and curries.So find some psb and try out Jane

Baxter’s new recipes this month. Look out for these and more in her upcoming Riverford cook book, hitting the shops this spring.

what you might find in your vegbox this monthpotatoes, carrots, onions, purple sprouting broccoli, Jerusalem artichokes, spring greens, leeks, kale, cauliflower, mushrooms

spicy psb pasta sauceby Jane Baxter

Instructions:Toss the breadcrumbs in 2 tsp olive oil and spread on a baking tray. Bake in a hot oven for about 5 mins until golden. Warm 2 tbsp olive oil in a shallow pan and add the psb and cauliflower. Stir and leave to cook until the edges brown slightly. Season and stir gently. Soak, rinse and dry the capers then roughly chop and add to the vegetables. Stir carefully. Once the psb and cauliflower are just tender, add a drizzle of olive oil and scatter with the chopped anchovy, garlic, fennel seeds and chilli flakes. Toss well to mix. Cook for 2 more mins and add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve with pasta.

Guy Watson began farming at Riverford in Devon over 20 years ago. He was an organic vegbox pioneer, giving customers the freshest possible seasonal fruit and veg at a fair price to customers and growers. Many of our customers are as passionate about the business as he is; no-one wanted the business to be large-scale. Guy teamed up with ‘sister’ farms who shared his passion and wanted to re-build the connection between grower and consumer.

River Nene was the first sister farm in 2005. From Sacrewell Lodge Farm near Peterborough, we deliver to homes throughout the east of England. River Swale followed in 2007, from Home Farm in North Yorkshire. River Swale supplies

veg boxes across Yorkshire and the North East. Riverford at Norton has since opened, delivering organic veg to homes around the Hampshire area.

Working as a family of farms means we can maintain our commitment to low food miles, local employment and the support of local farmers and keep a close link between grower and consumer. .For more recipes and to join our box scheme visit: www.riverford.co.uk, www.rivernene.co.uk and www.riverswale.co.uk.

about the box scheme

Serves 4

50g fresh breadcrumbs75ml olive oil300g psb, broken into florets300g cauliflower, broken into florets1 tbsp capers4-6 anchovy fillets (optional)6 cloves garlic, chopped½ tsp fennel seedspinch dried chilli flakes1 tbsp parsley, chopped 4 tbsp black olives, chopped

Serves 4500g psb, trimmed5-6 anchovy fillets2 tbsp olive oil2 garlic cloves, thinly sliced½ red chilli, seeded and chopped

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