At Metal Liverpool, we grow a whole range fresh produce in our community garden from herbs to fruit and vegetables! We work with our resident artists to get creative in the kitchen, cooking dinners for local creatives and community members, this process forms a vital part of their research and development phase with us. The communal experience of cooking and sharing food is one of the central ethos’s Metal was founded on and we can’t wait to share our seasonal recipes with you through out the year! We have put together two summer recipes using only ingredients grown fresh by us in our garden; Platform Pest and Rhubarb and Custard Cake!
Two cupfuls of celery leaves
1 cupful of spinach leaves
1/2 cupful of garlic mustard leaves
1/2 cupful of parmesan cheese
1/2 cupful of olive oil
Lemon juice to taste
Put it all in a blender until it makes a smooth paste.
Rhubarb and Custard Cake
2-3 good-sized sticks of rhubarb
150ml pot of ready-made custard
250g self-raising flour
1/2 tsp of baking powder
4 large eggs
1 tsp vanilla extract
250g golden caster sugar
Icing sugar for dusting
1. Wash rhubarb and chop down to 3cm pieces. Heat oven to 200c/gas 6. Place rhubarb on a baking tray and sprinkle over 50g caster sugar. Cook Rhubarb for 15-20mins until juices flowing and rhubarb is soft.
2. Set aside 3 tbsp of the custard. Mix together the rest of the custard, butter, flour, sugar, eggs, baking powder and vanilla extract, to form a cake mix.
3. Grease a round spring-bottom or silicone cake tin. Spoon in one third of cake mixture. Dollop 3-4 tbsn of rhubarb over the cake mix and add another third of cake mix over the top leaving it in rough mounds. Repeat with another third of rhubarb and rest of cake mix. Scatter the remaining rhubarb on top and dollop over the leftover custard.
4. Bake for 40 mins at 180c/gas 4. If top starts to brown cover with foil. Cake is ready when a skewer comes out of the middle clean.
5. Once cooled dust the top of the cake with icing sugar.
6. Serve with ice cream or custard.