Pratt’s rapeseed oil
Just down the road from Lower Link Farm is the fantastic Pratt’s Rapeseed Oil. Of course, their products are marvellous on our leaves.
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Just down the road from Lower Link Farm is the fantastic Pratt’s Rapeseed Oil. Of course, their products are marvellous on our leaves.
Farmer and Leaf Boffin, Steve is our very own rocket scientist.
To say he loves leaves is an understatement. Every lunchtime, without fail, Steve manages to stuff a whole bag of watercress between two slices of bread. This takes a lot of love. And a fair bit of dexterity.
For his birthday we made him a watercress cake (what else?) Sounds dubious, but he said he really liked it. Maybe he was just being polite.
In fact, Steve loves leaves so much, he did a PhD in Watercress, which makes him a Doctor of Leaves. (Not many people can say that!)
If you’re partial to a bit of baby spinach it’s thanks to our Steve. He came up with the idea of picking it young and eating it raw back in the eighties. Leg warmers were fashionable; raw spinach was not. His boss thought he’d finally lost it. Thankfully, it tasted really good, and people soon changed their minds about it. And leg warmers.
Since then Steve and his team have spent most of their days (and a good few nights) coming up with groundbreaking ideas.
You can see what Steve’s working on at his blog, or send us an email at steve@stevesleaves.co.uk
To get hold of us, you can either fill in the form below, call us on 0800 035 5559, or send us a postcard at:
Steve’s Leaves,
Lower Link Farm,
St Mary Bourne,
Hampshire
SP11 6DB
(required fields are marked with a *)
1 bag of Wild Red Rocket & Milder Leaves
1 red pepper (de-seeded)
1 red onion (peeled)
1 small punnet of baby plum tomatoes
1 tbsp olive oil
2 salmon fillets
1 tbsp of red wine vinegar
1 tsp of lemon juice
Salt and Pepper
Slice the red pepper and onion into strips and place on a baking tray with the tomatoes. Coat in the olive oil, salt and pepper. Roast at 220oC for 10 to 12 minutes.
Then, place the salmon fillets on top of the vegetables and return to the oven for 5 to 6 minutes or until the salmon is just cooked through.
Remove the salmon from the baking tray and add the red wine vinegar and lemon juice to the vegetables. Stir and check the seasoning.
Place the salad leaves on plates and top with the roasted vegetables and salmon. Drizzle over any left over dressing from the baking tray.
Serve with freshly baked bread or, if they’re in season, new potatoes.
Flip me it’s delicious!
1 bag of Pea Shoots & Baby Leaves
2 generous handfuls of broad beans (blanched and skinned)
8-10 jersey royal new potatoes
4 slices of bacon
1 tbsp chopped parsley
1 tbsp lemon juice
1 tbsp olive oil
1 knob of butter
Salt and pepper
Quarter the new potatoes lengthwise and boil for 15 minutes or until cooked through. Drain, add the butter and mix (the butter should melt nicely).
Cut the bacon into bite-sized pieces and fry until crispy.
Place the parsley and the Pea Shoots & Baby Leaves on a plate then drizzle with the lemon juice and olive oil. Now top with the broad beans, crispy bacon and buttered new potatoes.
Flip me it’s delicious!
1 bag of Pea Shoots & Baby Leaves
2 new-season Welsh lamb steaks
½ cucumber
4 spring onions
2 tbsp chopped fresh mint
1 tbsp natural yoghurt
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
Salt and pepper
Brush the lamb steaks in a little of the olive oil, then cook in a hot non-stick pan for 2-3 minutes each side. Cool and slice thinly.
Place the salad leaves on the plates. Slice the cucumber and spring onions and mix into the leaves.
Combine the mint, yoghurt, olive oil, lemon juice, honey and season. Arrange the lamb on top of the leaves and drizzle over a generous amount of the dressing.
Flip me it’s delicious!
1 bag of Wasabi Rocket & Cooler Leaves
One tuna loin (400-500g)
2 tbsp vegetable oil
Salt and pepper
1 handful of wasabi peas
2 tsp olive oil
1 tbsp lemon juice
Rub the tuna loin with the vegetable oil, salt and pepper. Sear in very hot pan for 2 minutes per side. Wrap in cling film and place in the fridge for 30 minutes to an hour (or until cooled).
Place the leaves on a plate and drizzle with the olive oil and lemon juice. Thinly slice the tuna and lay it on top of the leaves.
Sprinkle over the wasabi peas and serve.
Flip me it’s delicious!
Our PR person is Edwina Bagge. If you fancy getting in touch with her, all her details are below.
Edwina Bagge
KTB PR
11 Cotswold Mews
Battersea Square
London
SW11 3RA
T: 020 7924 7214
F: 020 7924 7223
1 bag of Wasabi Rocket & Cooler Leaves
6 slices of wholegrain bread (preferably thinly sliced)
4 slices of roast beef
2 tomatoes
2 tbsp of hot creamed horseradish
Some butter
Butter the bread. Take one slice and spread on the horseradish. Now add layers on top of it (like with a club sandwich): beef, tomato, bread, beef, leaves, bread. Repeat with the remaining ingredients and dig in!
Flip me it’s delicious!
A natural source of Folic Acid and vitamins A + C.
Steve’s Baby Watercress & Little Leaves is just traditional watercress but we cut it earlier so it’s less stalky and easier to get your mouth round.
OH MY GOODNESS!
Left to its own devices watercress can grow to a whopping 3ft tall!
OH REALLY?
Francis Bacon thought watercress would restore a youthful bloom to the cheeks of old ladies.
FLIP ME IT’S DELICIOUS…
In a chunky egg mayo doorstop sarnie.
Click here for recipes using Baby Watercress & Little Leaves
TYPICAL VALUES PER 100g:
Energy (kJ) 112, (kcal) 27, Protein 2.5g, Carbohydrate 2.2g, of which sugars 0.4g, Fat 0.5g, of which saturates 0.1g, Fibre 1.9g, Sodium trace, equivalent as salt trace, Folic Acid 64µg (32% RDA), Vitamin A 272µg (34% RDA), Vitamin C 27mg (33% RDA).
TYPICAL VITAMINS PER 60g BAG:
Folic Acid 38µg (19% RDA), Vitamin A 163µg (20% RDA), Vitamin C 16mg (20% RDA).
RDA stands for recommended daily allowance.
Folic Acid is needed for healthy cells and blood, while vitamin A is important for healthy vision and skin. Vitamin C is important for healthy skin, bones, and gums. All three help keep the immune system healthy.
Get the best from our leaves by enjoying them as part of a balanced diet and a healthy lifestyle.
Produce of more than one country.
PACKED IN NATURAL AIR IN HAMPSHIRE
Wasabi Rocket & Cooler Leaves, a natural source of folic acid + vitamin A, washed only in Spring water + ready to eat.
Our latest is this fantastically fiery fellow, which we’re calling Wasabi Rocket. It’s not for the faint hearted, but we have to say, we’re completely addicted.
Our Wasabi Rocket & Cooler Leaves tastes just like the hot Japanese horseradish.
On the island of Ischia in the Gulf of Naples the locals turn rocket into a particularly boozy drink they call ‘Rucolino’.
…Stuffed into a proper homemade burger with mature cheddar, thick slices of tomato, and your favourite relish.
Click here for recipes using Wasabi Rocket & Cooler Leaves
TYPICAL VALUES PER 100g:
Energy (kJ) 110, (kcal) 26, Protein 3.0g, Carbohydrate 1.2g, of which sugars 0.3g, Fat 0.4g, of which saturates trace, Fibre 3.0g, Sodium trace, equivalent as salt trace, Folic Acid 145µg (73% RDA), Vitamin A 515µg (64% RDA), Vitamin C 19mg (24% RDA).
TYPICAL VITAMINS PER 60g BAG:
Folic Acid 87µg (44% RDA), Vitamin A 309µg (38% RDA), Vitamin C 11mg (14% RDA).
RDA stands for recommended daily allowance.
Folic acid is needed for healthy cells and blood, while vitamin A is important for healthy vision and skin and to maintain a healthy immune system. Get the best from our leaves by enjoying them as part of a balanced diet and a healthy lifestyle.
Produce of more than one country
PACKED IN NATURAL AIR IN HAMPSHIRE
We build special habitats on our farms to encourage friendly forms of wildlife. Things like bees, hawks, bats and butterflies are almost as important to us as sunshine and rain. Not only do they help keep pests down, but they’re helping us to improve the biodiversity (one of Steve’s favourite words) of the British countryside, which is good news for all of us.
The people at Conservation Grade were so impressed with our farms, they gave us Nature Friendly Farming status, which we’re very proud of. You can find out more about that here.
Also, if you want to read about how Nature Friendly Farms help barn owls coming back to the countriside, you can find more on http://naturefriendlyowls.org/
A ruddy gorgeous mix of Wild Red™ rocket & milder leaves. Naturally rich in folic acid + A natural source of vitamins A and C. Washed only in spring water + ready to eat.
We’re dreaming up new varieties like our Wild Red™ Rocket, with its striking red veins. Here we’ve combined it with some of our milder leaves to make a stunning little mix we’re really proud of.
Our Wild Red™ Rocket doesn’t just look the part, it’s ruddy peppery too!
Some people think eating rocket can make you a little bit, how shall we say: frisky? You’ve been warned.
With Parma ham and parmesan shavings, dressed with lemon juice, extra virgin olive oil, sea salt and a good grind of pepper.
Click here for recipes using Wild Red™ Rocket & Milder Leaves
TYPICAL VALUES PER 100g:
Energy (kJ) 81, (kcal) 19, Protein 2.8g, Carbohydrate 0.8g, of which sugars 0.4g, Fat 0.5g, of which saturates trace, Fibre 2.6g, Sodium trace, equivalent as salt trace, Folic Acid 124µg (62% RDA), Vitamin A 307µg (38% RDA), Vitamin C 25mg (31% RDA).
TYPICAL VITAMINS PER 50g BAG:
Folic Acid 62µg (31% RDA), Vitamin A 153µg (19% RDA), Vitamin C 12mg (15% RDA).
RDA stands for recommended daily allowance.
Folic acid is needed for healthy cells and blood, while vitamin A is important for healthy vision and skin. Vitamin C is important for healthy skin, bones, and gums. All three help keep the immune system healthy. Get the best from our leaves by enjoying them as part of a balanced diet and a healthy lifestyle.
Wild Red™ Rocket 40%
Milder Leaves 60% (Baby Red Cos, Baby Green Batavia, Mizuna)
Produce of more than one country.
PACKED IN NATURAL AIR IN HAMPSHIRE
30g Baby Watercress
1 large ciabatta loaf
1 tin of tomatoes
2 shallots
1 garlic clove
1 tbsp olive oil
1 tsp sugar
½ tsp smoked paprika
8 slices of smoked pancetta
250g mozzarella, sliced
Salt and Pepper
Make a quick tomato sauce by finely chopping the shallots and garlic and frying them in the olive oil for 3-4 minutes. Add the tinned tomatoes, sugar, smoked paprika and seasoning. Place over a medium heat for 15-20 minutes until it has reduced to a thick tomato-ey paste.
Cut the ciabatta in half lengthways and place on a baking tray. Spread the tomato sauce over the cut side of the ciabatta. Then lay the slices of smoked pancetta and mozzarella on top.
Place in a hot oven (200-220oC) for 15 minutes until the mozzarella has melted. Lay the watercress on top of the mozzarella and serve with a simple tomato salad.
Flip me it’s delicious!
Pea Shoots & Baby Leaves, a stupidly tasty mix of pea shoots, baby spinach and baby chard. A natural source of folic acid and vitamins A and C. Washed only in spring water and ready to eat.
A while back we came up with the idea of pea shoots (much to the delight of our foodie friends). And here we’ve combined them with some of our other favourite leaves to make – what we think is – a stupidly tasty mix.
We tried 48 different varieties of pea shoot before discovering this tasty little number.
Licorice comes from the root of a special blue-flowering pea plant. Thankfully, our pea shoots taste nothing
like it.
In a salad with freshly shelled peas, roasted beetroot, goat’s cheese, and a good fruity olive oil.
Click here for recipes using Pea Shoots & Baby Leaves.
TYPICAL VALUES PER 100g:
Energy (kJ) 102, (kcal) 24, Protein 2.7g, Carbohydrate 2.0g, of which sugars 0.3g, Fat 0.6g, of which saturates 0.2g, Fibre 2.0g, Sodium trace, equivalent as salt trace, Folic Acid 106µg (53% RDA), Vitamin A 376µg (47% RDA), Vitamin C 28mg (35% RDA).
TYPICAL VITAMINS PER 60g BAG:
Folic Acid 63µg (31% RDA) Vitamin A 225µg (28% RDA) Vitamin C 17mg (21% RDA).
RDA stands for recommended daily allowance.
Folic acid is needed for healthy cells and blood, while vitamin A is important for healthy vision and skin. Vitamin C is important for healthy skin, bones, and gums. All three help keep the immune system healthy. Get the best from our leaves by enjoying them as part of a balanced diet and a healthy lifestyle.
Pea Shoots 40%
Baby Leaves 60% (Baby Spinach & Baby Chard)
Produce of more than one country.
PACKED IN NATURAL AIR IN HAMPSHIRE
1 x 60g bag of Pea Shoots & Baby Leaves
100g freshly shelled peas
125g soft goat’s cheese
2 raw beetroot
1½ tbsp olive oil
1 tbsp chopped mint
Salt and pepper
Peel the beetroot, slice into batons and place in a roasting dish with ½ tbsp of olive oil and some seasoning. Roast in an oven at 220oC for 10 minutes until just cooked (you want a nice bite!)
Add the chopped mint to the olive oil and give it a good stir. To serve, place the Pea Shoots & Baby Leaves and shelled peas on to the plates. Add the roasted beetroot and crumble the goat’s cheese on top.
Season lightly with salt and pepper, then, just before serving, drizzle with the mint olive oil.
Flip me it’s delicious!
We’re a bunch of farmers who grow delicious baby leaves. We do something called ‘nature friendly farming’ which means we build special habitats on our farms to encourage all kinds of wonderful wildlife. It makes the countryside a much nicer place. We do spend most of our time here after all.
When it comes to leaves, we’re more than a bit obsessed. If we’re not growing, picking or eating them, we’re dreaming up new varieties. (You can see our latest creations here.)
Thanks for coming to visit us. If you’d like to say hello just click here.
Click here for our list of stockists
Click here to buy at Ocado
It has been an exciting start to 2012 with news that Steve’s Leaves is now available from Tesco. This together with selected Sainsbury’s stores, Waitrose, online at Ocado and all good foodie outlets makes it easier for all of you to find us. We are also in Olive, Delicious and Jamie Oliver magazines suggesting ideas on how to beat the winter blues with healthy eating tasty recipes!
Click here for all our recipes
