Leafbeet Timbales Kate did an event at the weekend with Bath chef Rachel Demuth; and is now hooked on the recipes from Rachel's delicious veggie cookbook Green Seasons (demuths.co.uk). Use up our lovely courgettes in Rachel's tasty timbales recipe: yummy parcels or 'drums,' perfect with a garlicky tomato sauce! We've gone a bit crazy on the potatoes this week, because they are so great at the moment; so serve the timables with buttered steamed spuds, or baked crispy wedges. Serves 4 250g leafbeet/chard, cut into stems & leaves 2 small onions, sliced 1 courgette, in small chunks 4 large tomatoes, in small chunks 1 sweet pepper, deseeded & sliced 2 cloves garlic, crushed 1 tin flageolet/haricot beans 2 tbsp olive oil handful fresh parsley, chopped 1 tsp paprika 1 tsp thyme Roast the onions in the oil in a large roasting tin at 200C for 10 minutes. Add the peppers and roast for another 10 minutes; then add the tomaatoes, leafbeet stems, courgette, paprika and thyme and roast for another 10 minutes. Stir in the drained beans and parsley and season. Steam the leafbeet whole for a minute then drain and dry. Oil four small bowls or large ramekins; line with overlapping beet leaves with the ribs on the inside; spoon in the filling and fold the leaves over the top; drizzle some oil on top. Put the bowls in a deep roast pan half-filled with water, cover with foil and roast at 180C for 20 minutes. Stand uncovered when ready, then invert on plates to serve. ©Kate Collyns Tel: 01793 772287 [email protected] www.purtonhouseorganics.co.uk FreeImages.com