We're keeping our fingers crossed this week as you can see because we've opted for Asparagus again in all the boxes - so here's hoping... Also the British Broad Bean season is in full swing so they appear alongside the Asparagus this week.
Matt wrote a recipe some years ago for Broad Bean and Saffron Pilaff which I have included below but if you'd like other recipe ideas don't forget you can just click on the Recipes link on the website and type the ingredient into the search box. This should throw up a few suggestions
New Potatoes 700g
Broad Beans 500g
B's will get a pot of cherry tomatoes in place of potatoes
D's will have 500g more potatoes and a red and a green pepper
E's will also get a pot of cherry tomatoes, peppers and a bulb of fresh garlic
L's and M's will get a lettuce and bunch of beetroot (Tuesday/Wednesday) or a bunch of Parsley (Thursday/Friday)
BROAD BEAN AND SAFFRON PILAFF
500g beans in the pod,
1 big pinch of saffron,
400g basmati rice, rinsed and drained,
1 onion finely sliced
2 cloves garlic finely chopped
750ml vegetable stock
3 tbsp chopped dill or parsley
salt and pepper
Pod the beans.
In a dry saucepan heat the saffron threads gently for 1/2 a minute.
Heat the butter in a pan and fry the onion for 5 minutes, then add the garlic and fry very gently for another 2.
Add the saffron, rice, beans and stock and season with pepper.
Cover the pan and simmer gently for 10 minutes.
The rice should now have absorbed the liquid and be tender.
Stir in the chopped herbs and check the seasonings.