Supplier of the Month – April
Whittinghams Fresh Food
April’s supplier of the month is Whittinghams.
Based in Crewe, Whittinghams is a family business and was established over 50 years ago.
Here at Cheerbrook, they supply us with fruit and vegetables daily, and it’s the fact that they supply us daily that makes our fruit and vegetables so fresh and tasty.
Whether you’re looking to create a salad, add some extra flavour to a dish, cook a traditional roast, or make a dessert, we have a wide variety of great value, delicious fruit and veg available instore all year round.
After the “Beast from the East” and the clocks going forward, we’re now officially into spring and warmer weather is just around the corner (fingers crossed!). Whilst the weather is still a little chilly, we have a couple of delicious, healthy recipes to get you looking forward to summer – a perfect way to make the most of our fresh vegetables.
Carrot and Coriander Soup (Serves 4)
• 2 tbsp sunflower oil
• 1 onion peeled and chopped
• 1 garlic clove peeled and chopped
• 1 tsp ground coriander
• 550 g (1 ½lb) carrots peeled and chopped
• 1 large potato peeled and chopped
• 1l (1 ¾ pint) chicken or vegetable stock
• Small handful of fresh coriander leaves, chopped
• Heat the oil in a large pan, and gently fry the onion for 5 minutes until softened. Stir in the garlic, ground coriander and potato, then cook for a further minute.
• Add the carrots and stock and bring to the boil. Then, reduce the heat, cover and simmer for 20 minutes until the carrots are tender.
• Blitz in a blender or food processor until smooth (or use a hand blender). If the soup is too thick, add a little boiling water and blend again. Adjust seasoning to taste.
• To serve, divide the soup among warmed bowls, and scatter over some fresh coriander leaves.
Rhubarb Fool (Serves 6)
It’s rhubarb season! Rhubarb makes deliciously comforting puddings, and right now, it’s younger, tender and the most in season product in the UK.
• 400g fresh rhubarb
• 4tbsp sweetener
• 150g 0% fat Greek yogurt
• 100g reduced-fat crème fraiche
• fresh mint leaves, to decorate (optional)
• digestive biscuits (optional)
• Trim the rhubarb and cut into 1cm chunks. Place the rhubarb and 1 tbsp of sweetener in a non-stick saucepan. Add 3 tbsp of water, cover the pan with a lid and cook over a low heat for 10 minutes or until the rhubarb is very tender.
• Put the rhubarb in a bowl and add 3 tbsp more sweetener and stir well, remembering the rhubarb is hot. Taste to check it’s sweet enough, adding more sweetener if desired, then leave to cool.
• In a bowl, mix the yogurt and crème fraiche together and fold in the rhubarb. Place in 6 tumblers or wine glasses and chill for at least 2 hours before serving.
• Optional: Crumble a digestive biscuit onto each fool. Decorate with fresh mint, if you like, and serve immediately.