Seasonal growing and cooking
Hosts: Dominic Franks, cook and food writer with Rachel Moore, allotment gardener
Virtual Village Hall allotment gardener, Rachel Moore challenges cook, recipe creator and food influencer, Dominic Franks (@dominthekitchen) to transform seasonal veg from her Kent allotment into a delicious dish that’s perfect for winter weather. Dom makes a tasty Leek, Potato and Chard Quiche with a Cheesy Rye Flour Pastry while the pair chat about seasonal growing, cooking and eating.
Video time
25 minutes
Equipment
• Large bowl for making pastry
• Cling film
• 20cm fluted loose-bottomed quiche pan
• Large pan with lid
• Bowl for the sauté potatoes
• Bowl to beat eggs
• Metal baking tray
• Cooling rack
Ingredients
For the Cheesy Rye Flour Pastry
• 150g plain flour
• 100g rye flour (wholemeal flour will work well too)
• 100g butter
• 50g finely grated Lincolnshire Poacher (or other strong/sharp cheese)
• 1 teaspoon finely chopped fresh herbs – Dom uses thyme and rosemary
• Water to mix
For the filling
• Butter and olive oil
• 1 medium leek – sliced
• 1 medium potato – diced
• 1 bunch of rainbow chard – roughly chopped
• 100g mild blue cheese – broken into chunks
• Fresh thyme– finely chopped
• Salt and pepper
• 3 eggs – beaten
• 220ml Greek Yoghurt
• A little milk to loosen the mix
Find more information about Safe, Warm & Well
Download a handy guide filled with tips and advice to support health and wellbeing through the colder months.
