Recipe recommendations

June 2024

PAN ROASTED CARROTS WITH CARROT TOP SALSA VERDE, BABY VEGETABLES AND SEARED SQUID

Serves 4

I recently did a cooking demo at the Bath Foodie festival and of course, I was showcasing all the abundant produce from our kitchen garden. The star of the show is the whole carrot with the squid in more of a supporting role.

1 bunch of young carrots with tops

30g parsley

30g mint

4 spring onions sliced fine

20g capers

1 lemon

Olive oil

1 tsp Sriracha

5 pickled chilli peppers and their liquid

180g cleaned squid, tubes sliced into rings and tentacle halves

100g roasted and salted pistachios chopped

1 bunch baby beetroot cooked and peeled

Baby courgettes

 

Cut the young feathery green tops from the carrots, and discard the thicker stems and older leaves. Wash well and dry. Chop the carrot tops, parsley and mint together and add the spring onions, capers, zest of a lemon, sriracha, chopped chilli and two tablespoons of its liquid. Stir in enough olive oil to bind it and season. It should be bright and bracing.

Heat a heavy pan on medium heat and slice the carrots in half if quite large or leave whole if small. Lay the carrots in the pan with some olive oil so they sizzle and caramelise, they will need about 15 minutes to cook through.

Put the carrots to the side when cooked and turn the heat up high on the same pan. Season the squid well and add to the pan when very hot with a glug more of olive oil. Toss and shake the squid in the pan, it should take no more than two minutes to cook. Finish with a good squeeze of lemon and add to the carrots and mix with the carrot top salsa verde and let marinade for a few minutes.

Any other vegetables can be added to this bright dish, I utilised baby heritage beetroots and very young courgettes with their flowers.

Arrange the dressed vegetables and squid around a plate and sprinkle with the pistachios and another drizzle of olive oil.

February 2024

GRILLED PURPLE SPROUTING BROCCOLI, ROAST GARLIC AND PECERINO EMULSION WITH HERBS AND WALNUTS

One of my top ways to enjoy brassicas is by quickly blanching them, then finishing on the char-grill. Their sturdy texture and rich flavour make them a perfect match for bold flavours, like this new favourite dressing of mine. For me PSB rival asparagus for anticipation and taste and is the hi-light in the garden over February and March. We also have savoy cabbages in the garden that work great in this salad too.

 

1 large bulb of garlic

1tbsp dijon mustard

1 tbsp white miso paste

2 egg yolks

1 lemon juiced

50g pecorino grated

250ml neutral flavoured oil

Sprigs of dill chervil and mint 

Large handful of walnuts

Sprouting broccoli lightly blanched for 30 seconds 

 

To make the dressing wrap the garlic bulb in tin foil and bake for 20 mins at 180C or until it is soft to the touch. When cooled remove the foil and slice the very top off and proceed to squeeze the caramelised cloves out of its roasted shell.

Add this to a food processor along with all the ingredients except the oil. Blend till all have been combined and with the motor running slowly pour in the oil. It should emulsify together to form a Caesar-style dressing.

To take the walnuts to another level they are candied. For this simply boil 200g of water with 200g of sugar and add the walnuts. Simmer for 1 minute then drain them. While still warm bake on a tray at 160C for 8 mins until toasted and shiny. Sprinkle with salt to finish.

With a char grill set to the point of smoking, very lightly dress the broccoli in oil and press on the grill to leave bar marks.

Dress the broccoli with emulsion and plate up topping with the nuts and herbs