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Preheat the oven to 180°c (fan assisted)/390°f/gas 6. Use a mandoline to slice the artichokes to a 3mm thickness. Place into a saucepan with the cream, milk, nutmeg and a good pinch of salt and black pepper. Stir well, then bring the pan to a boil. Reduce the heat to a simmer and cook for
Meanwhile, heat a good glug of olive oil in another large pan set over a medium heat. Once hot, add the asparagus and a pinch of salt and fry for 3-4 minutes, until starting to gain some colour. Add the peas, lemon zest and a good crack of black pepper and continue to cook for
Combine the tahini, coriander, cumin, lemon juice and a really good pinch of salt and black pepper in a food processor. Squeeze in the flesh of the roasted garlic and add in charred jalapeños. Depending on how spicy you would like the sauce, you can add all the jalapeños with their seeds, one or two
Add the butter beans, and their liquid, into the pan. Stir well, then bring everything back to a simmer. Cook for 10-12 minutes, stirring regularly, until the sauce is glossy and the beans are nice and tender. Stir through the red wine vinegar, then taste and adjust the seasoning, if needed.
Add the olives, caper berries, parsley, lemon zest and juice and a good crack of black pepper and continue to cook, stirring occasionally, for 10-12 minutes, until the lemon zest is golden and the olives are infused with the flavours of the oil. Taste and adjust the seasoning, if needed, then remove from the heat
Meanwhile, you can make the salsa verde. Combine the garlic, parsley, basil, mint, capers, Dijon mustard, red wine vinegar and a big pinch of salt and black pepper in a small bowl. Add just enough extra virgin olive oil to cover it, then give everything a good stir (you could also make this in a
Print GRIDDLED APRICOT SALAD WITH CRISPY LENTILS & FRESH TOMATO DRESSING The salad of the summer! Prep Time 10 minutes minutes Cook Time 30 minutes minutes Total Time 40 minutes minutes Servings 2 as a main, 4 as a side Ingredients 100 g cooked puy lentils 1 garlic clove grated 1 tsp wholegrain mustard olive oil 5 ripe apricots halved & pitted 3 handfuls salad
Every time I eat a globe artichoke, I can’t understand why I don’t eat them more regularly. I first had one in a restaurant, prepared in almost the exact way I still like to eat them now and it was a revelation for me. The process of peeling away each petal, dipping them in a
Eat the broad beans like edamame – covering your fingers with the seasonings on the outside of the pods as you search for the beans inside. Then, licking your fingers as you eat the beans, to get both the seasonings and the beans in one mouthful. You’ll find the beans inside the pods in a
Print BLUEBERRY, HOT HONEY HALLOUMI & TOASTED PECAN SALAD Not everyone is blessed with time, but I still want you to have delicious food! Here we are using a packet of pre-cooked grains, so you can get eating within 15 minutes. It's just perfect. Prep Time 10 minutes minutes 5 minutes minutes Total Time 15
