Sprout tops are sometimes called ‘winter greens’ to make them sound a bit less like a by-product of Brussels sprout production. To people who know their greens, however, they’re a rare treat, with their firm texture and fine flavour. Cook them as you would spring greens. This week’s leeks and squash come from the same Yorkshire farm; The blue skinned ‘Crown Prince’ is an excellent variety for growing in the North. Whole they will keep for months in a warm room and get sweeter as they ripen. Our problem, each year, is keeping them warm enough in this cold building here. They develop soft rotten patches when they get too cold. Spanish red peppers are still good value so we’re using them again this week and look out for a couple of Italian round chillies in your box; good for flavouring squash soup. This week’s potato is ‘Sante’. In the fruit boxes the English apples are ‘Red Pippin’ (also known as Fiesta) and the grapes are ‘Italia’; they often look very scruffy at this end of the season and have a tendency to take on a brownish colour, but they’re very tasty.
Apple Bread and Butter Pudding
For this you need a good quality but slightly stale white bread and if you want a really sublime result, use one of our Cat Lane Bakery brioche and use a little less sugar. This is a great way of using up any below par dessert apples you have lurking in the fruit bowl.