This week’s new potato is ‘Orla’ from Pembrokeshire. It’s been a couple of months since we last used cauliflowers in the boxes but the season is starting again. This week’s are from Yorkshire along with the tomatoes and the spring onions in the no potatoes boxes. The lettuce and courgettes are from Herefordshire. Larger boxes have aubergines and peppers from Spain. In the fruit boxes, the apples are Braeburn from New Zealand and the oranges and peaches are Spanish. The cherries, and the strawberries in the large boxes, are from Herefordshire.
Based on a recipe in Lamees Ibrahim’s ‘Iraqi Cookbook’. Packed with nuts and fruit, with shards of green from the vegetables and a lovely exotic flavour from the spices. You need a cake tin about 18 or 20cm in diameter ...
300g self raising flour,
1 tsp baking powder,
1/2 tsp bicarbonate of soda,
1/2 tsp salt,
100g granulated sugar,
125g dark soft brown sugar,
300g courgettes grated,
150g walnut pieces or flaked almonds, or a mixture of the two,
150g raisins or sultanas,
5 cardamom pods(split then open and remove the seeds. Crush these with a pestle and mortar),
1/2 tsp cinnamon,
1/4 tsp ground nutmeg,
130ml vegetable oil ..
beat the eggs into the oil until the mixture resembles custard.
Mix the dry ingredients in a large bowl and stir in the courgettes.
Pour in the oil mixture and stir well, adding 2 or 3 tablespoons of water to loosen the mix a little.
Line the tin with baking parchment and pour in the mixture.