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Preheat the oven to 180°c (fan assisted)/350°f/gas 4. Combine the sprouts, a good glug of olive oil and a pinch of salt and black pepper on a baking tray. Use your hands to give everything a mix, then roast for 15-20 minutes, giving everything a mix halfway, until they are tender in the middle and
Bring a large pan of salted water to the boil. Scrub the skins of the beetroots, then place carefully into your pan. Cook for 45 minutes – 1 hour, or until you can easily pierce them through with a fork. Let them cool enough to touch, then using your fingers, gently rub away the skins.
Season the plain flour with salt, then turn each cabbage leaf first in the flour, then drop it into the batter, making sure it’s well coated. Gently drop it straight into the hot oil. If the oil is spitting, add a good pinch of salt, which should stop it. You only want to have one
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
