A tasty side dish to get us out our potato rut of baby roast or dauphinoise. These went spectacularly well with roast chicken.
Patatas a lo pobre – serves 4
600g waxy potatoes e.g. Charlottes
1 bulb of fennel, cut into quarters lengthways and shred into 5mm slices
75ml olive oil
2 cloves of garlic, finely chopped
2 tbsp sherry vinegar
2 tbsp capers, rinsed
a few sprigs of fresh oregano
Slice the potatoes into 5mm rounds.
Heat the olive oil in a large, heavy-based pan and add the potatoes and fennel. Cook over a medium heat until the potatoes are tender and starting to brown about 10-15 minutes. Keep tossing gently so it all cooks evenly.
When the potatoes are almost ready, add the garlic and sherry vinegar. Keep cooking for another 5 to 10 minutes or until the liquid has been absorbed and the potatoes are completely soft. Stir in the capers and oregano leaves and season with salt and pepper.
(Original recipe from The Hairy Bikerrs Mediterranean Adventure, Si King & Dave Myers, Seven Dials, 2017.)
Wine Suggestion: Italian reds work with tomato pasta sauces as they tend to be a little bit more acidic which compliments the acidity of the tomatoes. Given how light the spinach and ricotta are a light chianti or a young nebbiolo will work well.
Spinach & Ricotta Cannelloni – serves 5 to 6
FOR THE TOMATO SAUCE:
4 tbsp olive oil
1 onion, finely chopped
4 cloves of garlic, crushed
2 bay leaves
½ tsp dried thyme
½ tsp dried oregano
6 tbsp tomato purée
170ml white wine
2 x 400g tins crushed tomatoes
1 litre vegetable stock
1½ tsp caster sugar
1 tsp fine sea salt
½ tsp black pepper
10g basil leaves, roughtly torn, plus extra to serve
250g cannelloni tubes
50g finely grated Parmesan
125g grated mozzarella
FOR THE FILLING:
250g frozen chopped spinach, defrosted
500g ricotta
30g finely grated Parmesan
100g grated mozzarella
1 egg
1 large clove of garlic
a little grated nutmeg
¾ tsp fine sea salt
½ tsp black pepper
First make the sauce. Heat the olive oil in a medium saucepan over a medium heat. Add the onion, garlic, bay leaves, thyme and oregano. Cook for 3-4 minutes or until the onion is translucent. Add the tomato purée and stir for a minute. Stir in the wine, then turn the heat up hight and simmer until almost evaporated. Add the tomatoes, stock, sugar, salt and pepper. Simmer gently for 35 minutes.
Remove the bay leaves and whizz the sauce until smoooth, then stir in the basil leaves.
Squeeze the defrosted spinach with your hands to get rid of as much water as possible. Put the spinach in a bowl with the rest of the filling ingredients and mix well with wooden spoon.
Heat the oven to 200C/180C fan.
Spread about 375ml of the sauce across the base of a large baking dish (about 23 x 32 cm).
Put the filling into a piping bag (or you can use a sandwich bag with the corner snipped off). Pipe the filling into the tubes until full, then place them in the baking dish.
Pour over the rest of the tomato sauce, making sure to cover all the tubes. Cover with foil, then bake for 30 minutes. Remove the foil, then sprinkle with the Parmesan, then the mozzarella. Bake for another 15 minutes or until the cheese has melted.
Garnish with extra basil leaves and Parmesan and serve with a green salad.
(Original recipe from Recipetin Eats by Nagi Maehashi, Pan Macmilan, 2022)
This has a surprising umaminess given the short cooking time. A dish for mushroom lovers.
Wine Suggestion: We enjoy pairing mushroom dishes with Nebbiolo and really enjoy stepping outside the box to find versions made outside it’s native Piedmont. Tonight a glass of Clendenen Family Vineyards (Au Bon Climat) “Pip” from the Santa Maria Valley in California, which despite it getting some of the famous sunshine, is also a very cool area with fog … just like Piedmont. We liked it a lot.
Porcini sauce for tagliatelle – serves 2
40g dried porcini
4 tbsp olive oil
3 cloves of garlic, very finely chopped
½ tsp chilli flakes
10g fresh parsley (stalks and leaves), finely chopped, plus extra to serve
a big pinch of fine sea salt
1½ tbsp tomato purée
about 50 twists of freshly ground black pepper
250g dried tagliatelle
40g Parmesan, very finely grated, plus extra to serve
3 tbsp double cream
Put the dried porcini into a bowl and cover with boiling water, then leave to soak for 10 minutes. Drain, reserving 75g of the soaking liquid. Very finely chop the porcini so it is like the consistency of mince, then set aside.
Put the oil, garlic, chilli flakes, parsley and fine salt into a large sauté pan, then place over a medium-low heat. Fry very gently for 5 minutes or until soft, taking care that the garlic doesn’t turn brown.
Increase the heat, then add the chopped porcini, tomato purée and the pepper. Stir-fry for a few minutes, then set the pan aside while you cook the tagliatelle.
Cook the pasta in boiling salty water until al dente, then drain and reserve 350g of the pasta water.
Return the sauté pan to a medium-high heat, then add the reserved porcini and pasta water. Bring to a simmer and leave to bubble for a few minutes. Add half the Parmesan, stir until melted before adding the rest. Lower the heat, then stir in the cream, followed by the cooked pasta. Toss over the heat for a minute or two until the sauce comes together.
Remove from the heat and serve with more Parmesan and olive oil.
(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)
Rajma or spiced kidney beans from Dishoom. Delicious with rice and raita.
Wine Suggestion: We found the rich, mealy textured beans paired well with Luigi Pira’s Langhe Nebbiolo. The fruity, spice and lighter nature wasn’t too serious for this dish, and the oomph from the tannins was a good counterpoint to the richness and depth in the beans.
Rajma – serves 2 to 4
35ml vegetable oil
5g ginger paste (see recipe below)
5g garlic paste (see recipe below)
1 black cardamom pod
1 bay leaf
1 cinnamon stick
1 tsp ground cumin
¼ tsp deggi mirch chilli powder
15g tomato purée
1g fine salt
100g onion-tomato masala (see recipe below)
400g tin kidney beans
½ tsp garam masala
50g tomatoes, chopped
a good handful of coriander leaves, chopped
25g butter
TO SERVE:
red onion, finely sliced
ginger matchsticks
coriander leaves, roughly torn
lime wedges
Warm the oil in a medium saucepan over a medium heat. Add the ginger and garlic pastes and cook for a few minutes, stirring, until no longer raw.
Add the cardmamom pod, bay leaf and cinnamon stick and cook for 1 minute. Add the ground cumin, chilli powder, tomato purée and salt and cook for a few minutes, or until the oil starts to separate.
Add the onion-tomato masala and bring to a simmer, stirring, then add the kidney beans along with their liquid. Simmer for 15 minutes or until reduced and thickened.
Add the garam masala, tomatoes, chopped coriander and ginger and simmer for 2-3 minutes. Stir in the butter.
Serve garnished with the red onion, ginger and coriander and with lime wedges for squeezing over.
Onion-tomato masala – makes about 450g
300ml vegetable oil
1.2kg Spanish white onions, finely diced
35g garlic paste (see recipe below)
30g ginger paste (see recipe below)
1¾ tsp deggi mirch chilli powder
30g tomato purée
2 tsp fine sea salt
600g good quality tinned tomatoes
Warm a deep, heaving frying pan over a medium heat. Add the oil and warm before adding the onions. Let the onions caramelise to a deep brown, stirring regularly. Add a splash of water if they are at risk of burning. This should take 25-30 minutes.
Add the garlic and ginger paste and sauté until light golden brown, stirring all the time.
Add the chilli powder, tomato purée and salt, then sauté for 2 minutes.
Add the chopped tomatoes, stir well and cook for about 20 minutes, stirring often. The tomatoes should break down completely and caramelise a bit in the oil, you can add a splash of water if it starts to dry up.
Freeze any masala that you are not using.
Ginger and Garlic Pastes – makes about 170g (keep in the fridge covered with oil for 10 days)
3 bulbs of garlic or 180g fresh root ginger
25ml vegetable oil, plus extra to store
Peel the garlic or ginger and roughly chop.
Whizz the garlic or ginger with with the oil to make a smooth paste.
Store in a sterilized jar covered with oil in the fridge.
(Original recipes from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury, 2019.)
We love dhal and this cheat’s version is delicious! It’s similar to a dhal makhani but a fraction of the effort to make. We will never be without 2 tins of lentils again! Serve with rice or naan of course.
Wine Suggestion: a regular grenache, Domaine Ventenac’s “les Dissidents” Paria because it has an effortless freshness and gentle plummy, warm spices of a juicy core of red fruit.
Cheat’s Dhal – serves 4 to 6
2-3 tbsp vegetable oil
1 large onion, finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp chilli flakes
3 tbsp tomato purée
2 x 400g tins green lentils, drained
50g butter
150ml double cream
300ml boiling water
Heat a large heavy saucepan over a medium-high heat. Add the vegetable oil and the onion and stir-fry until softened and starting to brown at the edges.
Stir in the spices until the onions are coated, then add the tomato purée and cook for 2 minutes. Stir in the lentils, then the butter and stir until melted. Pour in the cream and season generously, then pour in the water and stir again.
Reduce the heat and simmer gently for 30 minutes, stirring occasionally, until thick and creamy. Season to taste and serve.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)
You can’t capture the autumn sliding into winter better than in this dish. It’s perfect for a weeknight main or a side dish at the weekend.
Wine Suggestion: We think Nebbiolo is such a natural pairing with mushrooms, but thought opening a Barolo or Barbaresco was a bit extravagant, so Luigi Pira’s Langhe Nebbiolo was chosen and the gentle leather, spice and tea leaf characters were a delight.
Roast potatoes with mushrooms, chestnuts & sherry – serves 4
1kg waxy potatoes
7 cloves of garlic, 4 unpeeled and smashed, 3 peeled and finely sliced
4 tbsp extra virgin olive oil
3 sprigs of thyme, leaves picked
500g chestnut mushrooms, sliced
3 tbsp dry or medium sherry
75g cooked chestnuts, roughly chopped
a small bunch of flatleaf parsley, finely chopped
100g manchego or Parmesan cheese
Heat the oven to 220C/fan 200C/gas 7.
Line a baking tray with baking paper.
Spread the potatoes over the lined tray alongwith the smashed garlic, olive oil and thyme. Season and toss, then roast for 15-20 minutes or until the potatoes are softened but not cooked through.
Add the mushrooms, sliced garlic and sherry to the potatoes and toss again. Cook for another 20-25 minutes or until the mushrooms and potatoes are cooked. Remove from the oven and add the chestnuts and parsley. Mix well and check the seasoning.
Shave the cheese over the top to serve.
(Original recipe by Claire Thompson in Olive Magazine, October 2020.)
An easy pasta dish from Persiana Everyday by Sabrina Ghayour. Ready in 10 minutes and perfect for midweek.
Wine Suggestion: A crisp and fresh Sartarelli Verdicchio dei Castelli di Jesi Classico which lifts the dish and adds an extra roundness and depth. Easy white peach flavours but with that classic green almond twist at the end that bring both wine and food together.
Penne with spicy tomato & mascarpone sauce – serves 2
200g penne pasta
2 tbsp olive oil
4 big garlic cloves, thinly sliced
2 tbsp tomato purée
150g mascarpone cheese
1 tsp pul biber chilli flakes
2 handfuls of Greek basil – we used some regular basil
Cook the pasta in plenty of salty water according to the timings on the pack.
Meanwhile, warm a frying pan over a medium heat, and add the olive oil. Add the garlic and cook gently until soft and translucent.
Add the tomato purée, mascarpone and most of the chilli flakes, then stir until you have a smooth sauce.
When the pasta is cooked, scoop it out with a slotted spoon and straight into the frying pan with the sauce. Season well with plenty of salt and black pepper. You might need to add a bit more pasta water to loosen to a creamy sauce.
Serve in warm bowls with a sprinkle of pul biber and the basil leaves.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster*, 2022.)
Such a tasty side dish! We served with a roast chicken but it will go with pretty much anything.
Potatoes with chimichurri – serves 6 as a side dish
800g waxy potatoes
600g sweet potatoes
5g oregano leaves, roughly chopped
5g parsley, roughly chopped
4 garlic cloves, peeled and crushed
5 tbsp olive oil, plus extra for greasing the pan
250ml chicken stock or vegetable stock
FOR THE CHIMICHURRI:
10g parsley, finely chopped
5g oregano leaves, finely chopped
1 garlic clove, peeled and finely chopped
1 mild red chilli, finely chopped (seeds in or out as you wish)
2 tbsp red wine vinegar
4 tbsp olive oil
Heat the oven to 180C fan.
Peel the potaotes, then slice the waxy sort using a mandolin. Use a sharp knife to slice the sweet potatoes finely – they should be slightly thicker than the regular potatoes.
Put both sorts of potatoes into a large bowl and add the garlic, herbs, 3 tbsp of the oil, 1½ tsp salt and plenty of black pepper. Toss gently with your hands to combine but make sure you don’t break the potatoes.
Lightly grease a large ovenproof cast-iron frying pan or a round baking dish – about 23cm in diameter. Start at the edge and arrange the potatoes in overlapping circles until you reach the middle. Pour the stock over the top. Lightly grease a piece of foil and cover the dish tightly with it. Bake in the oven for 35 minutes.
Remove the pan from the oven and turn the heat up to 220C. Remove the foil from the pan and drizzle over the last 2 tbsp of olive oil. Return to the oven for 20 minutes, or until nicely browned. Remove from the oven and leave to cool slightly, for about 15 minutes.
Meanwhile, make the chimichurri sauce. Put all of the ingredients into a bowl with ¼ tsp of salt and plenty of black pepper. Mix well to combine.
When you’re ready to serve, spoon the chimichurri over the top of the potatoes.
(Original recipe from Ottolenghi Test Kitchen: Extra Good Things by Noor Murad & Yotam Ottolenghi, Ebury Press, 2022.)
You can prep this salad in advance and serve warm or at room temperature. Jam-packed with flavour and a great side dish for a barbecue or roast meat.
Roasted pepper salad with cucumber and herbs – serves 4 as a side dish
4 green peppers (600g), cut into 4cm pieces
2 red peppers (300g), cut into 4cm pieces
4 vine tomatoes (400g), quartered
2 small red onions (200g), roughly cut into 3cm pieces
1 green chilli, stem removed and left whole
6 large cloves of garlic, peeled
6 tbsp olive oil
1½ tbsp lemon juice
10g parsley, roughly chopped
10g coriander, roughly chopped
1 cucumber, peeled, deseeded and cut into 1cm cubes
¾ tsp Urfa chilli flakes
Heat the oven to 230C fan.
Put the peppers, tomatoes, red onion, chilli and garlic into a large bowl. Add 4 tbsp olive oil, ¾ tsp of salt and plenty of black pepper. Toss well to combine.
Line to large baking sheets with baking parchment. Spread the vegetables out over the trays and roast for about 30 minutes, stirring once or twice, until softened and charred.
When cool enough to handle, roughly chop the vegetables and transfer to a bowl with the lemon juice, herbs and ½ tsp salt and plenty of black pepper.
In a separate bowl, toss the cucumber with 2 tbsp of oil, ¼ tsp of salt and plenty of black pepper.
Spread the roasted pepper mixture out over a platter. Spoon over the cucumber and sprinkle with the chilli.
(Original recipe from Ottolenghi Test Kitchen: Shelf Love, Ebury Press, 2021.)
We can’t get enough of St Tola, a delicious goats’ cheese from County Clare. Here it is with some courgettes and mint in a summery risotto.
Wine Suggestion: Something suitably summery and white, like Domaine Ventenac’s “Marie”. Made from Vermentino and Colombard this tastes of lemons with a hint of grapefruit plus white flowers, touches of green apples and an under-current of salty texture. Zippy and round with a fun and easy finish.
Courgette Risotto with St Tola & Mint, serves 4
1.5 litres vegetable stock
2 tbsp extra virgin olive oil
a large bunch of scallions, very finely sliced
350g Carnaroli rice
a glass of dry white wine, Russel Norman suggests Sauvignon Blanc but we used a Vermentino-Colombard blend
2 medium courgettes, cut into quarters lengthways, then sliced into 3cm lengths
150g St Tola goats’ cheese
a large handful of mint leaves, roughly chopped
a large knob of butter
the zest of ½ a lemon
Heat the stock and leave it simmering gently.
Heat the olive oil in a large, heavy saucepan over a gentle heat. Gently sauté the scallions with a good pinch of salt for about 10 minutes, until they are soft and shiny but not browned. Mix in the rice and make sure all the grains are coated in the oil. Turn the heat up a bit a pour in the wine.
Start adding a ladeful of stock at a time and gently stirring until absorbed before adding the next one. Keep going like this for 8 minutes.
Add the courgettes and stir to combine, then keep adding the stock for another 6 minutes. Crumble half the goat’s cheese and mix it in along with the mint. Stir well and cook for another 4 minutes or until the rice is al dente. Season to taste.
Remove the pan from the heat and add the butter and remaining crumbled goat’s cheese. Fold these gently into the risotto, then cover and rest for a minute. Serve in warm bowls with some black pepper and lemon zest.
(Original recipe from Venice by Russell Norman, Fig Tree, 2018.)
Our favourite vegetarian cookbook at the moment is East by Meera Sodha. This is an Indian main course dish but it’s like a soup and works well as both a mid-week dinner, and in a flask for lunch the next day. Also vegan and gluten-free if this is useful information for you. Serve with crusty bread.
Black-eyed bean and chickpea usal – serves 4
4 tbsp rapeseed oil
2 red onions, chopped
2 long green chillies, very finely chopped
4 cloves of garlic, crushed
2 large vine tomatoes, chopped
1¾ tsp salt
1 tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
1 x 400g tin of black-eyed beans, drained
250g frozen peas, defrosted
1 x 400g tin of chickpeas, drained
200g mangetout
1 tbsp lemon juice
a handful of coriander leaves, finely chopped
Heat the oil in a saucepan over a high heat. Add the onion and chillies and cook for about 10 minutes, then add the garlic and cook for a minute more.
Add the tomatoes and cook for about 5 minutes or until they have broken down, then add the salt and spices and stiry-fry for another minute.
Stir in the black-eyed beans, peas, chickpeas and mangetout and continue cooking for 5 minutes.
Add the lemon juice and coriander, then taste and season with more salt if needed.
(Original recipe from East by Meera Sodha, Penguin, 2019.)
Gill Meller is a master of salads (among other things) and this one is no exception. We’ll also definitely be barbecuing more lettuce after trying this.
Barbecued little gems with cucumber, white beans and tahini – serves 8 as a side
3 tbsp extra virgin olive oil
2 garlic cloves, peeled and grated
1 x 400g tin of butter beans, drained
juice and zest of 1 lemon
2 tbsp tahini
4 tbsp natural yoghurt
2 tbsp chopped flat-leaf parsley leaves
4 little gem lettuces, halved, washed and patted dry
1 medium or 2 small cucumbers, halved lengthways and cut into 1.5 cm slices
a small bunch of chives, finely chopped and a few left whole to garnish
Light your barbecue.
Heat 1 tbsp of the olive oil in a medium frying pan over a medium-high heat, then add the garlic and fry for about 30 seconds, then add the white beans and lemon zest. Stir to combine and cook for another minute or two to warm through the beans. Stir in the tahini, yoghurt, lemon juice and parsley, and 2 tbsp of water. Cook for another minute or two, until a spoonable consistency. Add a bit more water if it’s too thick, then remove from the heat.
Season the little gems with salt and pepper and drizzle with 1 tbsp of oil. Place over the hot barbecue with the cut sides down and grill for 5-10 minutes on each side – they should be softened, and starting to caramelize and char. Place on a platter when done.
Warm the bean and tahini dressing through and stir well, then spoon it over the lettuce. Scatter over the cucumber, sprinkle with chives, then drizzle with the rest of the oil and season everything with salt and pepper. Serve.
(Original recipe from Gather by Gill Meller, Quadrille Publishing, 2017.)
Inspired by a gift of some runner beans from a friend’s allotment, plus we just had to buy the fresh peaches we stare at everytime we walk past the veg shop. Once cooked it looks less vibrant than the flavours suggest – an excellent way to cook both the beans and peaches and a great combo. Delicious with some barbecued pork chops.
Barbecued peaches and runner beans – serves 4
400g runner beans, peel both sides with a vegetable peeler to remove the stringy bits, then trim both ends and halve widthways at an angle
3 tbsp olive oil
2 ripe but firm peaches, cut into ½ cm thick slices
5g mint leaves, roughly torn
¾ tbsp lemon juice
80g creamy goat’s cheese, we used marinated St Tola, broken into 4cm pieces
20g ready-roasted and salted almonds, roughly chopped
¾ tbsp runny honey
Toss the beans with 2 tbsp of the olive oil and ½ tsp of flaky salt. Cook the beans on a hot barbecue (ideally on a griddle pan so you don’t lose any through the bars) for 3-4 minutes on each side or until you get good grill marks and they are almost cooked through. Transfer to a bowl and cover with a plate. You can leave them now for 5 to 10 minutes, depending on how soft you like them, they will be more crunch at the shorter time but we like them soft.
Drizzle 1 tbsp of oil over the peach slices and toss to coat. Grill for 1-2 minutes on each side, until you get nice grill marks.
Toss the beans and peaches together in the bowl with the mint, then transfer to a serving dish. Sprinkle over the lemon juice and some flaky salt and black pepper. Scatter over the the goat’s cheese and almonds and finish with a drizzle of honey.
(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020.)
Fresh and summery and an opportunity to eat more peaches. There was a burrata shortage the day we made this and so we had to substitute mozzarella.
Mozzarella, tomato & peach salad – serves 4
400g large ripe tomatoes, ideally heirloom and/or beefsteak
400g ripe peaches or nectarines
extra virgin olive oil
a splash of white wine vinegar
1 tsp dried oregano, plus extra to serve
1 large ball of burrata (or buffalo mozzarella)
a small handfull of pine nuts, toasted
Slice the tomatoes into rounds, removing the cores.
Stone and slice the peaches into wedges. Put the tomatoes and peaches into a mixing bowl with the some olive oil, white wine vinegar and the dried oregano and toss to coat. Season with salt to taste.
Arrange the tomatoes and peaches on a platter and put the burrata in the middle. Drizzle with more olive oil and sprinkle with a little dried oregano. Season with flaky sea salt and black pepper. Scatter over the toasted pine nuts and serve.
(Original recipe from Stagioni by Olivia Cavalli, Pavillon, 2022.)
We love a tomato salad and reckon we’ll be making this one all summer. Great for a barbecue.
Baked feta and tomato salad – serves 4
1 block of feta
100ml olive oil, plus 1 tsp
a drizzle of runny honey
½ tsp coriander seeds, lightly crushed
1 tsp fresh oregano leaves, or a good pinch of dried oregano
½ tsp pul biber
600g mixed tomatoes
2 tbsp kalamata olives, pitted
2 tsp red wine vinegar
a handful of basil
Heat the oven to 220C/200C/Gas 7.
Rub the feta with a tsp of olive oil. Place on a sheet of foil, then drizzle over the honey and sprinkle with the coriander seeds, oreganoa and pul biber. Wrap the foil around the feta to make a sealed parcel then bake for 10 minutes.
Unwrap the foil and roast for another 5-10 minutes or until caraemelised.
Meanwhile, slice the tomatoes and put them into a large bowl. Sprinkle over a good pinch of sea salt and lots of black pepper. Stir in the olives and red wine vinegar and set aside.
Spoon the tomatoes onto a serving platter and drizzle with olive oil (use a nice one). Sprinkle over the basil leaves and set the baked feta on top.
(Original recipe by Rosie Birkett in Olive Magazine, June 2023).
We spotted this salad idea in the Guardian so ate it outside with a barbecue … perfect!
Green salad with carrots and pistachios – serves 4
4 carrots, grated
1 tsp Dijon mustard
20g sultanas
5 tsp white wine vinegar
60ml olive oil
1 small clove of garlic, crushed
100g plain yoghurt
½ tsp caster sugar
10g mint leaves, finely chopped
20g parsley leaves, finely chopped
1 baby gem lettuce, leaves separated and halved lengthways
1 white chicory, leaves separated and halved lengthways
1 butterhead lettuce, leaves separated and large ones halved lengthways
30g pistachios, toasted and lightly crushed
Mix the grated carrots with the mustard, sultanas, 4 tsp of white wine vinegar, 1 tbsp of olive oil and ½ tsp of salt in a small bowl, then leave to marinate for at least 30 minutes.
Meanwhile, make the dressing in a large bowl by mixing 1 tsp white wine vinegar with 3 tbsp of the olive oil, the garlic, yoghurt, sugar, ¼ tsp of salt and plenty of black pepper.
Combine the chopped mint and parsley in a bowl.
Put the salad leaves and half the chopped herbs into the bowl with the dressing, then toss gently to coat.
Arrange the leaves on a shallot serving platter or bowl and scatter the marinated carrot on top. Serve with the rest of herbs and the pistachios sprinkled over.
(Original recipe by Yotam Ottolenghi in the Guardian.)
Sometimes it’s nice to cook the sides on the barbecue too. These skewers are tasty and could even be a main course with some salad.
Barbecue halloumi, potato and jalapeños with sour cream – serves 4
1 x 225g packet of halloumi cheese, cut into 3cm pieces
500g baby new potatoes, boiled until tender
2 jalapeño chillies (or other green chillies), cut into pieces and seeds discarded
1 large red onion, cut into pieces
3 tbsp olive oil, plus more to serve
1 tsp paprika
1 lemon, quartered
150g sour cream
chilli flakes, to serve
Put the halloumi, cooked potatoes, jalapeños and onion into a large bowl. Add the olive oil, paprika and juice from 2 of the lemon quarters. Season with salt and member and toss gently with your hands.
Thread everything onto metal skewers and cook on the barbecue for 5-10 minute, turning, until golden and lightly charred.
Grill the extra lemon quarters on the barbecue while the skewers are cooking.
Season the sour cream with a good pinch of salt.
Transfer the skewers to a platter and drizzle with the sour cream. Trickle over some olive oil and the juice from the barbecued lemons, then sprinkle with a few chilli flakes.
(Original recipe from Camper Van Cooking by Claire Thompson, Quadrille, 2021.)
Jono picked this Iranian dish for his Father’s Day breakfast. It’s delicious! Serve with naan bread, tortillas or toast.
Broad beans with garlic, dill & eggs – serves 4
olive oil
1 bulb of garlic, cloves bashed and thinly sliced
1kg podded frozen broad beans, skins removed (blanch for a couple of minutes and the skins will pop off easily)
3 tsp turmeric
generous tsp crushed sea salt
freshly ground black pepper
60g dill, stalks and leaves finely chopped
25g butter
4 large free-range eggs
Heat a large deep frying pan over a low-medium heat, add a generous drizzle of olive oil and sweat the garlic until it softens. Add the broad beans and increase the heat to medium, then add the turmeric, sea salt and some black pepper and stir well. After 5 minutes, mix in the chopped dill and cook for another 8 minutes.
Add the butter to the pan and let it melt into the beans. Crack the eggs on to the surface of the beans and allow to cook using the heat from the beans – about 15 minutes. The beans will be a dull green by the end of the cooking time. Serve with your bread of choice.
(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)
Look at the colour of these! A perfect starter or snack before the spring veg disappears.
Broad bean crostini with asparagus & dill – serves 4
160g broad beans
4 tbsp extra virgin olive oil
50g feta cheese, crumbled
1 tsp honey
juice of half a lemon
a large handful of dill fronds
4 slices of sourdough
1 clove of garlic, halved
4 blanched asparagus spears
Bring a large pot of salted water to the boil and cook the broad beans for 5-6 minutes or until tender. Drain and tip them into a bowl of ice-cold water, then pop the beans out of their pods and transfer to a food processor.
Add the olive oil, feta, honey, lemon juice and dill to the food processor, then season with black pepper and whizz to a purée.
Meanwhile, brush the bread with some olive oil and toast or griddle until golden, then rub with the cut side of the garlic clove.
Finely chop the asparagus spears and toss with a little olive oil and lemon juice.
Spread the broad bean purée over the toast and top with the asparagus and some extra dill.
Jono & Jules do food & wine 