We're proud to announce our partnership with chef, Ashley Bennett of Jo's kitchen, to bring our customers some of the most delicious recipes using Boxed Fresh ingredients.

After starting as a kitchen porter in a hotel, Ashley progressed to the stove and has been cooking for 22 years. He has a huge passion for sustainable, seasonable produce with an emphasis on the best Britain has to offer.

Beginning in the pastry section of BP shipping headquarters, Ashley moved to Champneys, Tring at the height of their Health Resort days where he was first introduced to “garden to plate” cooking and cooking healthy, allergen free dishes. A stint as sous chef to Matt Gillan ended with the decision to become a chef lecturer, a move that coincided with relocation to Newcastle upon Tyne.

After 3 years of teaching Ashley returned to industry helping Wynyard Hall achieve a third rosette and mentoring a young Danny Parker of master chef, the professionals and GBM fame. A stint in Cambridge preceded Ashley’s move to Cumbria ,to take on the head chef position at Rogan and co in Cartmel. Moving into freelance work to spend more time with his young family and wife Jo, saw Ashley working with Ben Wilkinson and the teams at Askham hall and George and Dragon before becoming the Executive chef at the refurbished Rampsbeck hotel in Ullswater.

Ashley is currently using his skills and influences from his fine dining background to produce his luxury afternoon teas and tarts from his home kitchen, all created using recipes and techniques learnt from some of the best chefs in the country, carefully sourced seasonal ingredients, all whilst carefully considering environmental issues.  

This week Ashley has created a delicious rhubarb crumble and baked custard desert which looks like a masterpiece, but couldn't be easier to make!

"Forced rhubarb is one of Britain’s greatest food products and its relatively short season and rarity in the supermarkets make it a real treat. This dessert is a play on our rhubarb and custard tart. Alternatively you could make a more traditional crumble or use the compote on your breakfast."

Baked Custard

Ingredients:

-3 egg yolks

-1/2 pint cream

-1 vanilla pod/ vanilla essence

-120g sugar

Method:

1. Combine the ingredients together and pour into an oven proof dish and bake in the oven at 100o until the mixture sets, approx 20 to 40 minutes. The mix should have a little wobble in the middle when cooked.

2. Allow to cool at room temperature.

Citrus Crumble

Ingredients:

-55g butter

-55g soft brown sugar

-55g Plain flour

-55g Ground almonds

-Zest of 1 lemon

-Zest of 1 orange

Method:

1. Mix all the ingredients together to a sandy texture and bake in the oven at 140o for 20-25 minutes

Rhubarb Compote

Ingredients:

-300g rhubarb

-75g sugar

Method:

1. Cut the rhubarb into even pieces and place half into a saucepan with the sugar and a tablespoon of water.

2. Gently cook the rhubarb until it is mushy and whisk or blend to a purée.

3. Add the remaining rhubarb to the purée and place back on the heat until the rhubarb pieces are just cooked, I like to leave a little bit of bite to mine.

4. For this dessert I added a little gin but you could add grated ginger or even a drop of chamomile tea!

Assembly

Spoon some of the compote on to the baked custard and break up the crumble into big chunks and place on top, finish with edible flowers and herbs from your garden, i have used violas and mint. And serve at room temperature