A tasty winter recipe, straight from Fordhall Farm

Even with the year drawing to a close, bringing with it longer nights and cloudy skies, Fordhall’s sheep and cattle remain out on the pastures. This system of farming is known as ‘Foggage’ and relies on the vast diversity of plants found in Fordhall’s fields. Many of these plants have both medicinal and nutritional benefits to the livestock, and so they are able to remain resilient and healthy through the winter months.

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With all the coughs and sniffles about at the moment, eating to support immune systems is most applicable to humans too! The landscape may seem somewhat bare this time of year, but there are still several veggies round and about, allowing you to continue eating seasonally – from kale to cabbage, potatoes to carrots, celery to broccoli. Leeks are a particular superstar, as they are a great source of folate, fibre and vitamins A, K and C.

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Not sure where to start with some seasonal recipes? Why not with some leek and potato croquettes? This tasty dish was put together by Fordhall’s wonderful Head Chef, Richard.

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Ingredients:

·        1 large leek

·        3 tbsp olive oil

·        3 large Maris Piper potatoes, baked

·        2 tbsp chives, finely chopped

·        1 tbsp soft butter

·        Salt and pepper to taste

·        50g panko breadcrumbs (or gluten free breadcrumbs)

·        5 tbsp cornflour

·        60g plain flour (or gluten free flour)

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Method:

1.      Heat the oven to 180C

2.      Bake the potatoes for approx. 1 hour.

3.      Peel the top layer off the leek and top and tail, clean thoroughly then slice into fine rings. Heat a non-stick frying pan, add a little olive oil and sauté the leek until soft and slightly golden, then remove from the pan.

4.      Peel the skin off the baked potatoes and mash. Add to a bowl with the cooked leek, chopped chives, butter and seasoning. Combine everything together and check it is seasoned well. Cover the bowl and place in the fridge.  

5.      Line a baking tray with greaseproof paper.

6.      In 3 shallow bowls, place the breadcrumbs in one; the cornflour mixed with 5 tbsp of water in another; and the flour in the third. Remove the potato mix from the fridge and mould into even sized croquette shapes with your hands. Dip each one into the 3 bowls in the following order; flour, wet cornflour mixture, then crumbs.

7.      Place the coated croquettes on the lined baking tray, drizzle over about 2 tbsp olive oil, then bake for 20 minutes, or until golden. Serve hot with a relish of choice for a light bite, or a warm winter salad for a larger meal.

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Any leftover croquettes can be stored in the fridge for a couple of days then reheated thoroughly or frozen.

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Let us know on our social media if you gave this recipe ago! If it left you hungry for more, keep an eye on our website – we often post new delicious recipes for you all to try at home.

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Not to worry if you don’t feel like cooking though, we do also have a new winter menu in Arthur’s Farm Kitchen – pop by to tuck in!

Instagram/X: @fordhallfarm

Facebook: @fordhallorganicfarm

Francesca Lant, Marketing and Communications Officer

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