Great British Chefs

Vegetables
40 seasonal recipes from

the uk's most exciting chefs
First published in Great Britain in 2020 by Food Publishing Limited.
Great British Chefs

www.greatbritishchefs.com
Recipes copyright © The Chefs

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INTRODUCTION 06
THE CHEFS 08
COOK'S NOTES 13
DISH INDEX 14
SPRING 16
SUMMER 42
AUTUMN 68
WINTER 98
INDEX 130
INTRODUCTION We find it easy to wax lyrical about the quality of free-range
chicken, the freshness of fish and the texture of a well-
marbled steak. But what about the snap of a spear of
asparagus at the peak of its season, or the umami-rich
sweetness of a perfectly ripe heirloom tomato? Fruits and
vegetables can bring just as much joy to our dishes, but they
often play second fiddle to the meat or fish alongside them.
Thankfully, that’s starting to change in forward-thinking

restaurants across the UK. Chefs are now championing the
seasonal produce grown and harvested on British soil,
making vegetables the focus of their dishes. In doing so,
they're inspiring a legion of home cooks to start treating veg
with a newfound attention and respect. The result?
Vegetarian cooking that's more delicious, interesting and
flavourful than ever before.
The meteoric rise of meat-free diets has been well charted,

with seven percent of the UK population now identifying as
vegan and fourteen percent as vegetarian. Whether this has
acted as a catalyst for the exciting new wave of veg-centric
cooking isn’t really known, but it does mean that everyone –
vegetarian or not – now has a better understanding of just
how versatile vegetables can be.
This book is the follow-up to our best-selling debut, The

Great British Chefs Cookbook. Our first celebrated the
length and breadth of British chefs and the British food
scene in general, but this smaller, more accessible tome
focuses on the UK’s vegetables, often cited as some of the
best in the world. Divided into the four seasons, we hope it
offers up plenty of inspiration and gets you thinking about
seemingly humble ingredients in exciting new ways.
Many of the recipes can be served as starters or mains in

their own right, or alongside a collection of other dishes
(both vegetarian and non-vegetarian) for a more eclectic,
substantial meal. We hope the plates of food in this book
appeal to everyone – not just vegetarians – and that they
shine a new light on the ingredients we sometimes take for
granted or think of as nothing more than a garnish.
6 GREAT BRITISH CHEFS

Of course, it’s the UK’s talented and boundary-breaking
chefs we have to thank for this reinvigorated approach to
cooking vegetables. The twenty who have contributed to
this book range from Michelin-starred fine dining specialists
to experts in rustic, authentic cookery – and everything in
between. What ties them all together is a respect for the
ingredients they work with on a daily basis, along with the
knowledge that – when treated right – a vegetable can offer
more complex textures, wide-ranging flavours and vibrant
colours than all the meat and fish in the world.
Another thing this book looks to promote is cooking with

the seasons. Not only does this shorten the distance
ingredients need to travel until they arrive in our kitchens; it
also means they taste better. While you can find most of the
vegetables needed to make all these recipes year-round in
the supermarkets, they will always be at their very best when
they are British-grown and at the peak of their season. There
are, of course, ingredients which simply cannot be sourced
within the UK (we've yet to come across British lemons and
coconuts!), but by sourcing what you can from British farms
you'll be rewarded with better tasting food that's kinder to
the environment.
Whether you’re looking to reduce the amount of meat and

fish you eat, are already following a vegetarian diet or just
want to discover some new ways to prepare vegetable
dishes that go beyond the norm, we hope the following
pages give you a newfound respect for some of Britain’s
most humble produce. After all, it can take up to five months
to grow a head of broccoli from seed, whereas a free-range
chicken is typically reared in half that time. Knowing that,
treating vegetables with the same amount of care and
attention as meat and fish suddenly makes perfect sense.
GREAT BRITISH CHEFS 7

ADAM HANDLING p78 p111 ALFRED PRASAD p62 p90
FROG BY ADAM HANDLING, LONDON
One of the UK's most driven chefs, Adam Credited with elevating the reputation of
runs several restaurants across the capital British Indian food before everyone else,
which showcase his playful, contemporary Alfred was the youngest Indian chef to
style. He makes the most of British receive a Michelin star at just twenty-nine
ingredients with plenty of influences from his years old during his tenure at Tamarind. He's
travels around the world. now a global restaurant consultant.
ANGEL ZAPATA MARTIN p54 p60 ANNA TOBIAS p32 p114

BARRAFINA, LONDON CAFÉ DECO, LONDON
As executive chef of London’s four Barrafina Anna was a relative latecomer to the industry
restaurants, Angel Zapata Martin is a – she studied modern languages at Oxford
figurehead for authentic Spanish tapas in the University before becoming a chef – but in
UK. Using the best ingredients the world has the end, the allure of the kitchen proved too
to offer makes his Catalan-rooted dishes much. Her simple, rustic cookery has won her
some of the most popular in London. a legion of fans across the UK and beyond.
8 THE CHEFS
ASMA KHAN p18 p30 CHANTELLE NICHOLSON p82 p100
DARJEELING EXPRESS, LONDON TREDWELLS, LONDON
Star of Netflix’s Chef’s Table, Asma Khan is From New Zealand law student to chef-
one of the UK's most prominent female chefs patron and owner of Tredwells in London,
and an unstoppable force for social change in Chantelle Nicholson’s hard work has seen her
the food industry. Her rich, decadent Indian rise to the top. A pioneer of high-end plant-
dishes celebrate the country's cuisine at its based cooking, her ability to tease every last
absolute best. bit of flavour out of vegetables is unmatched.
EMILY WATKINS p65 p75 JOSH EGGLETON p20 p84

THE PONY & TRAP, SOMERSET
Previously chef-owner at The Kingham Josh Eggleton turned down jobs with some of
Plough in Oxfordshire, Emily Watkins loves Britain’s most renowned chefs in order to
putting local produce front and centre. open his own establishment. At the Michelin-
Favouring simplicity over unnecessary cheffy starred Pony & Trap, he serves up modern
touches makes her recipes the sort you British food with an emphasis on sustainability
return to again and again. and artisanship.
THE CHEFS 9
KUBA WINKOWSKI p92 p124 LARKIN CEN p28 p56
KUBARN, OXFORDSHIRE WOKY KO, BRISTOL
From moving to England at twenty-four to Larkin rose to fame after a successful stint on
being named National Chef of The Year 2019, MasterChef, and now runs his own clutch of
Kuba Winkowski has rocketed to the top in Chinese-influenced restaurants across Bristol.
record time. His cooking is refined, peppered Focusing on everything from ramen to wok
with Polish influences and – most importantly cookery, he effortlessly combines authentic
– absolutely delicious. flavours with more modern ideas.
MICHAEL BREMNER p44 p95 NUD DUDHIA p23 p26

64 DEGREES, BRIGHTON BREDDOS TACOS, LONDON
Few chefs cooking today are as exciting and Nud’s journey began in a makeshift taco shack
innovative as Michael Bremner, who takes in a car park in Hackney, where he set up
flavours from all over the world and distills Breddos Tacos with his business partner
them into beautiful, inventive plates of Chris Whitney. Today, the business operates
deliciousness at his small (but perfectly multiple sites, all of which celebrate the
formed) restaurant in Brighton. flavours and ingredients of Mexico.
10 THE CHEFS
PAUL FOSTER p40 p127 PAUL WELBURN p87 p102
SALT, STRATFORD-UPON-AVON 215, OXFORD
The Midlands' own Paul Foster has made a With years of Michelin-starred cooking
serious name for himself cooking well- already behind him, Yorkshireman Paul has
executed food with a focus on flavour above now settled down in Oxford. Cooking
all else. Now the chef-owner of Michelin- playfully nostalgic British dishes with
starred Salt, he has the freedom and ability to impressive modern twists, he's a master of
cook the dishes he loves. flavour, technique and presentation.
PHIL FANNING p52 p108 RICHARD BAINBRIDGE p49 p104

PARIS HOUSE, HERTFORDSHIRE BENEDICTS, NORWICH
Phil Fanning remains one of the brightest, With a background in classical cooking and
most interesting chefs of the British food Michelin-starred kitchens, Richard Bainbridge
scene, creating beautiful plates of food at the returned to his home city of Norwich to open
magnificent Paris House in Woburn Abbey. Benedicts, a renowned restaurant which
His love for unusual flavour combinations is serves Norfolk produce cooked with passion,
evident in many of his dishes. playfulness and creativity.
THE CHEFS 11
ROBERT THOMPSON p34 p58 STEVE GROVES p72 p120
THOMPSON'S, ISLE OF WIGHT ROUX AT PARLIAMENT SQUARE, LONDON
Robert Thompson's light, fresh, classically Rooted in classical technique, Steve Groves'
inflected food showcases the Isle of Wight's impeccable dishes remind us all why French
remarkable produce through intense, pure cooking has been the envy of the world for
flavours that continue to surprise and delight. centuries. Combining the famous cuisine with
His restaurant continues to be a must-visit on plenty of modern British flourishes makes him
the island amongst locals and visitors alike. a culinary juggernaught in the kitchen.
TOM AIKENS p37 p46 TOM ANGLESEA p70 p117

MUSE, LONDON THE LAUGHING HEART, LONDON
Hailed as one of the most talented chefs Durham's own Tom Anglesea knows how to
Britain has ever seen, Tom Aikens became the combine flavours like few others, bringing
youngest chef to win two Michelin stars aged together a melting pot of European and Asian
only twenty-six. His creative, technical influences at the trendy, lauded and always
cooking can now be enjoyed at his intimate, buzzing wine bar and restaurant The
experience-led restaurant Muse. Laughing Heart.
12 THE CHEFS
COOK'S NOTES
ON SEASONS…
This book is divided into four chapters for a reason – cooking with vegetables when they’re at the
height of their season will always result in tastier dishes with less associated food miles. You can, of
course, find almost all the ingredients for all forty recipes year-round, but this will mean using
produce imported from all over the world.
ON CHEESE…
Throughout this book, we’ve ensured all the cheeses listed are made with vegetable rennet. This
means that some of the most popular cheeses for cooking with, particularly Parmesan, have been
replaced with vegetarian alternatives. Of course, if you’re not adhering to a very strict vegetarian
diet, feel free to use Parmesan instead.
ON COOKING THESE RECIPES…
If you are using a fan-assisted oven, reduce the temperature to 20°C lower than the recipe states.
All teaspoon and tablespoon measurements are level (unless otherwise stated).
Eggs are always free-range and medium in size (unless otherwise stated).
Onions, shallots and garlic should always be peeled (unless otherwise stated).
Instructions for seasoning can be found in all the recipes, but always taste as you cook and tweak
the amounts depending on personal preference.
Always read a recipe in full before tackling it in the kitchen to avoid any surprises along the way!
Certain elements can usually be prepared or made in advance, which makes serving the dish much
easier, so plan ahead and ensure you have everything you need.
COOKS NOTES 13
SPRING SUMMER
18 ASPARAGUS KORMA 44 CONFIT FENNEL WITH LEMON

BY ASMA KHAN OIL AND SPENWOOD CHEESE
BY MICHAEL BREMNER
20 CHARRED ASPARAGUS WITH
PICKLED EGG YOLK AND PESTO 46 COURGETTES WITH LABNEH,
BY JOSH EGGLETON CHICKPEAS AND TURKISH BREAD
BY TOM AIKENS
23 PURPLE SPROUTING BROCCOLI
WITH SALSA MACHA AND MOLE 49 BABY BEETROOT, RASPBERRY
VERDE AND NEW POTATO SALAD
BY NUD DUDHIA BY RICHARD BAINBRIDGE
26 CUCUMBER AND RHUBARB 52 BROAD BEAN, FETA AND CURRIED

AGUACHILE OLIVE TARTS
BY NUD DUDHIA BY PHIL FANNING
28 CUCUMBER PAD THAI SALAD 54 GAZPACHO WITH QUAIL EGGS

BY LARKIN CEN AND BABY GEM LETTUCE
BY ANGEL ZAPATA MARTIN
30 JERSEY ROYALS WITH ALMONDS
(BADAMI ALOO) 56 GREEN BEANS WITH LEMON MISO
BY ASMA KHAN BY LARKIN CEN
32 LETTUCE SOUP 58 HEIRLOOM TOMATO SALAD WITH

BY ANNA TOBIAS GOAT’S CHEESE TUILE
BY ROBERT THOMPSON
34 MUSHROOM CANNELLONI WITH
WILD GARLIC PURÉE 60 PAN CON TOMATE
BY ROBERT THOMPSON BY ANGEL ZAPATA MARTIN
37 PEA PANCAKE WITH EGG, 62 SMOKED AUBERGINE CURRY

ASPARAGUS AND HERB SABAYON BY ALFRED PRASAD
BY TOM AIKENS
65 SOUFFLÉD POTATO PANCAKES
40 PEAS À LA FRANÇAISE WITH WITH SWEETCORN AND HERBS
POACHED DUCK EGG BY EMILY WATKINS
BY PAUL FOSTER
14 DISH INDEX
AUTUMN WINTER
70 BEETROOT AND APPLE WITH 100 BRUSSELS SPROUTS WITH MISO

BLACK GARLIC KETCHUP AIOLI AND ONION JAM
BY TOM ANGLESEA BY CHANTELLE NICHOLSON
72 BEETROOT WITH GOAT’S CHEESE, 102 CARAMELISED CHICORY WITH

PESTO AND SEEDS ORANGE, BLUE CHEESE AND
BY STEVE GROVES WALNUTS
BY PAUL WELBURN
75 SQUASH GNOCCHI WITH CAVOLO
NERO AND RICOTTA 104 POTATO AND STINKING BISHOP
BY EMILY WATKINS PITHIVIER WITH RED CABBAGE
AND SPROUTS
78 BLACK GARLIC AND MUSHROOM BY RICHARD BAINBRIDGE
AGNOLOTTI
BY ADAM HANDLING 108 CAULIFLOWER CHEESE
CROQUETTES WITH SALSA VERDE
82 ROASTED SQUASH WITH BY PHIL FANNING
CASHEWS, FETA AND DATES
BY CHANTELLE NICHOLSON 111 SALT-BAKED CELERIAC WITH
APPLE, DATES AND TRUFFLE
84 SMOKED CHEDDAR, LEEK AND BY ADAM HANDLING
SQUASH WELLINGTON
BY JOSH EGGLETON 114 CAVOLO NERO AND CHICKPEA STEW
BY ANNA TOBIAS
87 CARROTS WITH TARRAGON AND
GOAT’S CHEESE 117 JERUSALEM ARTICHOKES WITH
BY PAUL WELBURN PICKLED PEARS AND YEAST
BY TOM ANGLESEA
90 CHETTINAD MUSHROOM CURRY
BY ALFRED PRASAD 120 CELERIAC WITH BLUE CHEESE
CUSTARD AND HAZELNUTS
92 HAZELNUT FETTUCCINE WITH BY STEVE GROVES
BROCCOLI
BY KUBA WINKOWSKI 124 BUCKWHEAT, POTATO AND
JERUSALEM ARTICHOKE-STUFFED
95 JERK-SPICED PUMPKIN WITH CABBAGE LEAVES
GOLDEN RAISINS AND COCONUT BY KUBA WINKOWSKI
BY MICHAEL BREMNER
127 PARSNIP SALAD WITH SPROUTS,
CHESTNUTS AND CORNISH YARG
BY PAUL FOSTER
DISH INDEX 15
CHAPTER ONE
SPRING
SERVES 6 AS A MAIN WITH
RICE OR FLATBREADS
TIME 45 MINUTES Asparagus is one of spring’s most eagerly awaited ingredients,
but you don't often see it in Indian cooking. This korma proves
that spices can elevate these special spears into something rich,
creamy and very, very delicious.
7 tbsp vegetable oil
1 bay leaf
1 stick of cassia bark, 1-inch ASPARAGUS KORMA
long
2 green cardamom pods ASMA KHAN
1 clove
5 medium onions, finely sliced
2 tbsp garlic paste In a heavy-based pan that has a lid, heat the oil over a
2 tbsp ginger paste medium–high heat. Add the bay leaf, cassia bark, cardamom
2 tsp ground coriander pods and clove. The moment the clove starts to swell, add
1 tsp red chilli powder the onions and stir.
500g tomatoes, chopped
750g asparagus, woody ends Continue stirring to prevent the onions from burning and
removed
2 tsp salt
sticking to the base of the pan. Once the onions have
1/2 tsp sugar started to brown (after about 8 minutes), add the garlic and
200ml coconut milk ginger pastes. Cook for 1 minute, then add the ground
6 tbsp ground almonds coriander and chilli powder. Stir the mixture for 1 minute to
1 tbsp chopped coriander, to make sure the spices are cooked through – if the mixture
garnish sticks to the base of the pan, add a splash of water.
Add the chopped tomatoes and increase the heat. Once the
sauce comes to the boil, reduce the heat and cover with a
lid. Leave to simmer until the liquid has reduced and
thickened slightly and the oil has risen to the surface
(around 20 minutes).
Cut the asparagus into 5–6cm pieces. Add the asparagus to

the pot and stir to make sure all the spears are covered with
the masala paste. Add the salt, sugar, coconut milk and
ground almonds and simmer uncovered for 2–3 minutes until
creamy. Garnish with coriander and serve.
SPRING 19
SERVES 4 AS A STARTER
TIME 1 HOUR 30 MINUTES
EQUIPMENT BLENDER OR Egg with asparagus is a classic combination, but by quick-
FOOD PROCESSOR pickling the egg yolks and ensuring the asparagus spears are
blackened and charred the flavours are elevated even further.
With a rapeseed oil pesto to bring everything together, this is a
lovely plate of food that’s full of bright, seasonal flavours.
Pickled egg yolks
4 egg yolks
1l water CHARRED ASPARAGUS
100g sea salt
225g caster sugar WITH PICKLED EGG YOLK
1 sprig of rosemary
1 sprig of thyme
AND PESTO
1 bay leaf JOSH EGGLETON
2 black peppercorns
300g white wine vinegar
1 tsp pickling spice Begin by making the brine for the egg yolks. Combine the
water, sea salt, 25g of the caster sugar, rosemary, thyme, bay
Asparagus
leaf and peppercorns in a pan and heat until the sugar
400g white asparagus spears,
woody ends removed dissolves. Regularly stir the mixture to ensure the sugar
400g green asparagus spears, doesn’t catch on the bottom. Cover and set aside to cool.
woody ends removed
1 banana shallot, finely diced Make the pickling liquor at the same time. Place the white
1 tsp cold-pressed rapeseed wine vinegar, remaining 200g of caster sugar and pickling
oil, plus extra for drizzling spice in a separate pan and heat until the sugar dissolves,
Sea salt
Lemon juice, to taste
stirring regularly. Cover and allow to cool, then pass through
a fine sieve into a container. Set aside.
Pesto
25g flat-leaf parsley, chopped Preheat an oven to 200°C/gas mark 6. Place the hazelnuts
25g basil, chopped on a baking tray and cook for 6 minutes, then set aside to
6g lovage, chopped (optional) cool. Wrap the garlic bulb and shallot in foil and cook for 30
25g blanched hazelnuts minutes, then set aside to cool.
1/4 banana shallot
1/2 garlic bulb
1/2 lemon, juiced While the nuts and garlic are roasting, very carefully
45g of vegetarian Italian hard submerge the egg yolks in the cooled brine. Cover and
cheese, grated leave for 30 minutes at room temperature.
Cold-pressed rapeseed oil
Sea salt
Freshly ground black pepper
Recipe continues overleaf
SPRING 21
For the asparagus, bring a large pan of heavily salted water
to the boil. Blanch 300g of the white asparagus and 300g of
Recipe continued the green asparagus for 1 minute, then transfer to a bowl of
CHARRED ASPARAGUS iced water. Once completely chilled, drain and place on
WITH PICKLED EGG YOLK kitchen paper to dry.
AND PESTO
Place the cooled nuts in a blender and blitz until coarse. Cut
the root end off the garlic bulb and shallot and, using the
back of a knife, squeeze out the soft caramelised insides
from their skins. Add this to the blender along with the
chopped herbs, lemon juice, cheese and a healthy pinch of
salt and black pepper.
Start blitzing the pesto ingredients whilst slowly drizzling in

rapeseed oil, until you achieve a loose dressing-like
consistency. Taste and add more lemon juice, salt and
pepper to balance the flavours, if required.
Once the egg yolks have been in the brine for 30 minutes,
use a slotted spoon to carefully lift them out and place them
in the pickling liquor. For a runny yolk, pickle them for 30
minutes, or leave longer for a firmer texture.
Finely slice the remaining raw white and green asparagus,

then place in a mixing bowl with the diced banana shallot
and season with salt. Dress with rapeseed oil and lemon
juice, to taste, then set aside.
Place a large griddle or frying pan over a very high heat (or
light a barbecue). Drizzle rapeseed oil over the blanched
asparagus spears and place in the pan, cooking until lightly
charred. Flip and continue cooking until charred all over.
Meanwhile, carefully lift the egg yolks out of the pickling

liquor and place on kitchen paper to dry.
Divide the asparagus spears between 4 plates and top with

an egg yolk. Spoon over the dressed asparagus then drizzle
over the pesto. Season and serve immediately.
22 SPRING
SERVES 4 AS A SIDE
OR SNACK
TIME 45 MINUTES Crunchy, iron-rich spears of purple sprouting broccoli are given
EQUIPMENT BLENDER a Mexican makeover in this recipe from Nud Dudhia. Tossed in a
smoky chilli dressing and served with cheesy croutons and a
bright green mole for dipping, it’s a riot of colour and flavour.
200g purple sprouting

broccoli
PURPLE SPROUTING BROCCOLI
1 garlic clove, finely chopped WITH SALSA MACHA
3 tbsp rapeseed oil
1/2 lemon, juiced AND MOLE VERDE
Salsa macha NUD DUDHIA
200ml rapeseed oil
4 garlic cloves, peeled
3 tbsp sesame seeds
To make the salsa macha, heat the oil in a saucepan over a
60g almonds medium heat and add the garlic, sesame seeds, sunflower
60g sunflower seeds, roasted seeds and almonds. Gently cook for around 8 minutes until
4 dried ancho chillies, you can smell the flavours from the ingredients and they
destemmed and deseeded begin to darken. Rip up and add the chillies, then cook for
3 dried morita chillies, or another 3 minutes – do not let them burn or they will turn
chipotle chillies, destemmed
and deseeded
bitter. Remove from the heat, let the oil cool a little, then pour
4 tbsp cider vinegar everything into a blender. Add the vinegar, oregano and salt
1 tsp Mexican oregano and pulse to create a roughly chopped chilli oil. Set aside.
1 tsp sea salt
For the mole verde, heat the oil in a medium-sized saucepan
Mole verde and add the onion. Cook for 5 minutes until soft, then add
25ml rapeseed oil
the garlic, pumpkin seeds and spring onion. Cook for
1 white onion, diced
2 garlic cloves, finely chopped another 3–4 minutes, then add the spinach, jalapeno and
100g pumpkin seeds, toasted tomatillos. After another 5 minutes of cooking, transfer the
1 bunch of spring onions, sliced mixture to a blender and add the stock. Pulse the
125g spinach ingredients together and add the coriander and parsley.
1 jalapeno chilli, sliced into Blend again until you have a smooth sauce, then season to
rings
taste and set aside.
200g fresh tomatillos (or
tinned tomatillos), roughly
chopped Preheat an oven to 180ºC/gas mark 4. Mix the sourdough
100ml vegetable stock with the rest of the crouton ingredients in a baking tray and
1 small bunch of parsley bake for 10–15 minutes, or until crunchy and brown.
1 small bunch of coriander
Sea salt, to taste
Ingredients continue overleaf
SPRING 23
Trim the purple sprouting broccoli of any tough stalks and
leaves. Prepare a bowl with iced water and boil a pan of
Recipe continued water with a steaming basket over the top. Steam the purple
PURPLE SPROUTING sprouting broccoli for 2–3 minutes, then place in the iced
BROCCOLI WITH SALSA
MACHA AND MOLE VERDE
water. Drain after a few minutes and toss in the oil and finely
chopped garlic.
Croutons
4 slices of sourdough bread, Heat a griddle pan over a high heat until smoking hot. Add
diced into 1-inch cubes the purple sprouting broccoli and cook, turning from time to
100ml olive oil time, for 5 minutes. Transfer to a plate and squeeze over the
1 tsp sea salt
lemon juice.
1 tsp black pepper
50g vegetarian Lancashire
cheese, grated Toss the purple sprouting broccoli and croutons in 3
tablespoons of the salsa macha and mix together. Serve on a
To serve plate and sprinkle over the sesame seeds, red chilli rings and
1 handful of coriander leaves coriander. Serve the mole verde in a bowl for diners to dip
2 tbsp sesame seeds their purple sprouting broccoli into alongside the remaining
1 red chilli, sliced into rings
salsa macha.
24 SPRING
OR SIDE
TIME 1 HOUR, PLUS 2 HOURS This vegan take on the normally fish-based Mexican dish is
PICKLING TIME
brimming with sour, tangy, fresh flavours, with crunchy nuts and
creamy almond milk providing contrast. Build the batons into a
tower for real wow-factor, or simply toss them together and
serve in a bowl for a more casual presentation.
Rhubarb
250g rhubarb
1 tsp coriander seeds CUCUMBER AND
1 garlic clove, finely chopped
1 bay leaf
RHUBARB AGUACHILE
50ml water
50g cider vinegar
NUD DUDHIA
15g raw cane sugar, or light
brown sugar Peel the rhubarb and slice into batons measuring
10g salt
approximately 5x0.5cm. Place the rest of the ingredients for
Cucumber the rhubarb into a pan and bring to the boil. Pour the boiling
1 cucumber liquid through a fine sieve over the rhubarb and set aside to
1 tbsp dill fronds pickle for 2 hours.
5g salt
5g sugar Slice the cucumber lengthways and scoop out the watery
seeds with a teaspoon, discarding them as you go. Divide
Aguachile
into quarters and cut into batons the same size as the
4 limes, juiced
1 jalapeno, deseeded and diced rhubarb. Transfer to a mixing bowl with the dill fronds, sugar
1 tsp sugar and salt and mix thoroughly. Leave for 10 minutes then wash
2cm piece of ginger, cut into off the sugar, salt and dill and set aside.
thin matchsticks
Combine the ingredients for the aguachile along with 40g of
To plate the rhubarb pickling liquid, then drain the rhubarb and toss
2 tbsp almond milk
1 tsp dill fronds
in the aguachile mixture.
1 tsp coriander leaves
1 tsp mint leaves Arrange the batons of rhubarb and cucumber consecutively,
6 almonds, toasted and parallel to each other (a little like a lasagne) in a bowl until
roughly chopped you create a square tower shape. Spoon some almond milk
Extra virgin olive oil, for around the sides of the tower and garnish with the almonds,
drizzling
dill fronds, coriander leaves and mint leaves. Sprinkle over
1 handful of pea shoots
(optional) the almonds, drizzle over some olive oil and finish with a few
pea shoots.
26 SPRING
SERVES 4 AS A SIDE
TIME 35 MINUTES
EQUIPMENT BLENDER The fresh crunch of cucumber makes it the perfect base for
salads, but thanks to the delicious vinegar, soy, chilli and
tamarind in this Thai-inspired dressing, this is a side that’s set
to steal the show.
2 cucumbers
1 bird's eye chilli, deseeded and
finely chopped CUCUMBER PAD THAI SALAD
1 tbsp coriander leaves, finely
chopped LARKIN CEN
1 tbsp sesame seeds
Sea salt
Add all the ingredients for the dressing to a saucepan and
Dressing bring to the boil. Remove from the heat and leave to cool.
50ml cider vinegar
50ml water Meanwhile, chop the cucumber into chunks and season with
1 tsp light soy sauce a good pinch of salt. Place into a colander for 30 minutes to
1 tsp tamarind paste draw out excess moisture, then wash off the salt under
35g caster sugar
running water. Drain and pat dry.
1 pinch of salt
1/2 lime, juiced
20g shallot, chopped Once the dressing has cooled, transfer to a blender and blitz
20g garlic, chopped until smooth.
Toss the cucumbers with the Thai dressing and place in

bowls. Finish with the chilli, coriander and sesame seeds.
SPRING 29
SERVES 4 AS A MAIN OR 6
AS A SIDE
TIME 45 MINUTES Jersey Royals are the most prized potatoes in the UK,
EQUIPMENT BLENDER despite their relatively short season. Showcase their flavour in
this delightfully simple curry, enriched with almonds
and thick yoghurt.
4 green chillies
2.5cm piece of fresh ginger
JERSEY ROYALS WITH ALMONDS
4 garlic cloves, peeled (BADAMI ALOO)
6 tbsp ground almonds
1kg Jersey Royal potatoes, ASMA KHAN
scrubbed clean
7 tbsp ghee, or vegetable oil
2 green cardamom pods Place the chillies, ginger and garlic into a blender with 4–6
2 cloves tbsp of water and blend to a paste. In a heavy-bottomed dry
1 onion, finely chopped pan, gently toast the ground almonds until they darken, then
1/2 tsp ground turmeric
mix with the paste and set aside.
1/2 tsp salt
250ml Greek yoghurt
2 tbsp flaked almonds, to Prick the potatoes with a fork or small knife and halve any
garnish larger ones so they are all roughly the same size. Heat the
ghee (or oil) in a non-stick wok with a lid and shallow-fry the
potatoes until golden and browned on the outside. Remove
with a slotted spoon and place on a plate to drain. The aim
of the frying is to brown the potatoes and not to cook them,
so do not leave them to cook in the ghee. Try to leave as
much of the ghee behind in the pan as you can.
In the remaining ghee, add the cardamom pods, cloves,

onion and turmeric and fry until they are golden brown
(about 8 minutes). Add the chilli and almond paste, followed
by the potatoes and salt. After stirring and coating the
potatoes with the spice paste, add the yoghurt and 300ml of
water and bring to the boil. Lower the heat, cover with a lid
and cook for 15 minutes. The yoghurt may split and become
grainy – this is fine.
After 15 minutes, remove the lid and slowly reduce the liquid
until the sauce is clinging to the potatoes. Taste for salt and
adjust if required, then garnish with the flaked almonds.
30 SPRING
SERVES 4 AS A STARTER OR
LIGHT LUNCH
TIME 30 MINUTES We almost always serve lettuce raw to retain its crunchiness,
EQUIPMENT HAND BLENDER but this soup proves it can be just as delicious when cooked.
(OPTIONAL) With butter and cream adding richness and plenty of dill for a
fresh finish, it’s a surprisingly tasty bowlful that sings with
springtime flavour.
350g iceberg lettuce

30g unsalted butter
LETTUCE SOUP
2 shallots, or 5 spring onions,
finely chopped ANNA TOBIAS
1/2 bunch of dill
1 tbsp plain flour Shred the lettuce into neat slices (roughly the thickness of
750ml vegetable stock
35ml double cream
tagliatelle), then wash and drain. Melt the butter in a
1 tbsp lemon juice saucepan and add the shallots (or spring onions) and sweat
Salt gently without colouring for 5 minutes.
Chop the stalks and half of the dill fronds very finely, then
add to the shallots. Season with salt and pepper and cook
for a further 10 minutes, covered.
Add the lettuce and stir well to coat with the butter. Cook
for a couple of minutes (uncovered) so it begins to wilt and
release some of its liquid.
Add the flour and cook for a further 2–3 minutes. Pour in the
stock, stirring vigorously whilst doing so, and simmer gently
for 10 minutes.
Roughly chop the remaining dill fronds and add to the soup,
along with the cream and lemon juice. At this point, you can
liquidise the soup to create a silky-smooth texture, or leave it
as is for a chunkier finish. Taste, season and serve.
SPRING 33
LIGHT MAIN
TIME 1 HOUR 45 MINUTES Mushrooms are usually associated with autumn, but there are
EQUIPMENT PIPING BAGS, plenty to be found during the spring, too. Stuff them inside
FOOD PROCESSOR, HAND cannelloni tubes with ricotta and serve on a bed of wild garlic
BLENDER, PASTA MACHINE purée for a delightfully seasonal British take on Italian fare. If you
can’t find wild garlic, replace it with spinach.
200g of 00 pasta flour, plus

MUSHROOM CANNELLONI WITH
extra for dusting WILD GARLIC PURÉE
2 egg yolks
1 egg ROBERT THOMPSON
Olive oil
Sea salt
800g of mixed seasonal spring In a food processor, blitz the flour with a good pinch of salt
mushrooms, such as field and a little olive oil. Add the egg yolks and the whole egg,
mushrooms, St George or then slowly add water a tablespoon at a time until the dough
Chicken of the Woods, finely comes together. Turn out onto a floured work surface and
sliced
50ml of red wine vinegar,
knead for 10–15 minutes, or until completely smooth. Wrap
ideally Cabernet Sauvignon the dough in cling film and rest in the fridge for 1 hour.
vinegar
400g of wild garlic, or spinach Place a pan over a high heat with a dash of rapeseed oil.
200g of ricotta Add the sliced mushrooms and sauté for a few minutes until
100g of vegetarian Italian hard softened. Deglaze the pan with the red wine vinegar and
cheese, grated, plus extra to cook for another 5 minutes until the mushrooms are
serve
250ml of vegetable stock
completely tender. Season, remove from the heat and allow
50ml of rapeseed oil, plus to cool.
extra for cooking the
mushrooms Bring a pan of salted water to the boil. Blanch the wild garlic
150g of unsalted butter (or spinach) for 30 seconds, then refresh in iced water.
Freshly grated nutmeg, to Squeeze out as much water as possible, then finely chop and
taste
set aside.
Mix the cooled mushrooms with the grated cheese, ricotta

and half of the chopped wild garlic (or spinach). Season with
salt, pepper and nutmeg to taste, then transfer to a piping
bag and set aside.
SPRING 35
Bring 200ml of the vegetable stock to the boil and add the
remaining chopped wild garlic (or spinach). Bring back to
Recipe continued the boil, then use a hand blender to blitz the 50ml of
MUSHROOM CANNELLONI rapeseed oil into the mixture until velvety and emulsified.
WITH WILD GARLIC PURÉE
Season and pass through a fine sieve if needed, then
transfer to a piping bag and set aside at room temperature.
Bring a pan of salted water to the boil, dust a work surface

with flour and unwrap the rested pastry. Cut into quarters
and use a pasta machine to roll the dough, starting at the
widest setting and gradually working down to the second-to-
last setting (usually marked as number 2 on a machine). Cut
into 12 equal sheets around 8x10cm. Cook the pasta sheets
in boiling water for 1–2 minutes, then refresh in cold water
and drain. Meanwhile, preheat an oven to 180°C/gas mark 4
and a grill to its highest setting.
Pipe the mushroom filling lengthways along the centre of

each sheet of pasta then carefully roll them up, creating
filled cannelloni. Once all the tubes are filled, grease a
baking dish with 25g of the butter and pour in the remaining
50ml of vegetable stock. Arrange the cannelloni on top,
ensuring the seam is facing downwards, then cover with foil.
Place in the oven for 10–12 minutes.
Meanwhile, make the brown butter by melting the remaining

butter in a saucepan. Cook until it turns a deep golden
colour and starts to smell nutty (about 3–5 minutes).
Immediately strain through a fine sieve into a fresh pan and
allow to cool slightly.
Remove the cannelloni from the oven and discard the foil.
Grate some more Italian hard cheese over the top, then grill
until the cheese has melted and is lightly golden.
To serve, pipe some of the wild garlic or spinach purée onto

each plate and top with the cannelloni. Finish with the brown
butter and more grated cheese.
36 SPRING
SERVES 4 AS A MAIN
TIME 50 MINUTES
EQUIPMENT FOOD Peas, asparagus, fresh herbs – nothing says spring more than
PROCESSOR, 8CM this refined dish from Tom Aikens. Perfect for breakfast, brunch
ROUND CUTTER or a light-yet-indulgent supper, this is a verdant combination of
the season’s bounty.
Pea pancakes
PEA PANCAKE
250g peas WITH EGG, ASPARAGUS
10g cornflour
25g self-raising flour AND HERB SABAYON
1/2 tsp baking powder
2 eggs, separated TOM AIKENS
1 tsp caster sugar
3 spring onions, finely chopped
To make the pea pancakes, fill a pan with water and stir in a
1 pinch of chopped tarragon
1 pinch of chopped parsley pinch of salt. Bring to the boil, add the peas and cook for 2
Sea salt minutes. Drain in a colander and transfer to a food
Freshly ground black pepper processor. Sieve in the cornflour, self-raising flour and baking
Olive oil, for frying powder and add the egg yolks and sugar. Blitz to form a
coarse purée, seasoning well with salt and pepper.
Asparagus
20 asparagus spears, trimmed
and woody ends removed
In a separate bowl, whisk the egg whites with a pinch of salt
1 dash of olive oil until thick. Gently fold together with the pea mixture, the
Sea salt chopped spring onions and herbs until fully combined.
Preheat an oven to 170°C/gas mark 3½. To cook the
Herb sabayon pancakes, pour a little olive oil into an ovenproof frying pan
1 egg and place over a medium heat. Place an 8cm ring cutter in
2 egg yolks
the centre of the pan, then spoon in a quarter of the
1/2 lemon, zested and juiced pancake mixture. Cook for a few minutes until the base has
100g clarified butter just set, then transfer to the oven for 5 minutes to cook
1 pinch of chopped tarragon through. Repeat this process until you have 4 cooked
1 pinch of chopped chives pancakes, then turn the oven right down to its lowest setting
1 pinch of chopped parsley to keep them warm.
Sea salt
For the asparagus, bring a large pan of salted water to the
Poached eggs boil. Meanwhile, add the whole egg, yolks and vegetable
4 eggs stock for the sabayon to a wide bowl. Grate in the zest of
1 dash of white wine vinegar half a lemon and about 10ml of lemon juice.
Sea salt
SPRING 37
Place the asparagus in the pan of boiling water to cook for
2–3 minutes, or until tender. Meanwhile, place the bowl with
Recipe continued the eggs over the pan to create a bain-marie (ensuring the
PEA PANCAKE bowl does not touch the water). Start whisking the sabayon
WITH EGG, ASPARAGUS
AND HERB SABAYON
over the pan.
When the sabayon starts to become light and fluffy, remove

from the heat and continue to whisk while gradually adding
the clarified butter. When thickened and smooth, mix
through the chopped herbs and season.
Drain the asparagus and pat dry. Dress the spears with a
little olive oil and season generously with salt and pepper.
Bring a large pan of fresh water to a gentle simmer over a

medium-high heat. Add a dash of white wine vinegar and
swirl the water to create a vortex. Crack each egg into a
small cup or ramekin, then quickly – but gently – tip the eggs
into the water. Poach the eggs for 3–4 minutes, moving them
around gently if they become stuck on the bottom of the
pan. Once the white has just set but the yolk is still runny,
remove with a slotted spoon and season.
To serve, place a pea pancake in the centre of each plate

and top each with asparagus spears. Finish with a poached
egg and spoon over the sabayon sauce.
38 SPRING
LIGHT MAIN
TIME 1 HOUR 10 MINUTES Swapping the bacon for radicchio, Paul Foster creates a vegetarian
take on the classic French pea dish. Served with a perfectly
poached duck egg and crunchy, buttery croutons, this is a fine
example of how delicious the humble pea can be.
400g fresh peas, podded
1 onion, finely sliced
150g unsalted butter PEAS À LA FRANÇAISE
1 lemon, zested and juiced
20g flat-leaf parsley, leaves
WITH POACHED DUCK EGG
picked
PAUL FOSTER
4 duck eggs
1 dash of white wine vinegar
1/2 radicchio, shredded Add 50g of the butter to a saucepan over a low heat. Add the
5 slices of sourdough, around onion and a pinch of salt, then leave to cook over a very low
1.5cm thick
heat for around 1 hour, stirring regularly. When ready, the
Sea salt onions should be a deep golden colour and soft but not crispy.
Pea shoots, to garnish Meanwhile, remove the crusts from the sourdough and tear
into rough 2.5cm pieces. Bring the remaining butter to a
gentle foam in a heavy-bottomed sauté pan and add the
sourdough, ensuring the pan isn’t overcrowded. Cook until
golden on both sides, adding more butter if necessary, then
leave to drain on kitchen paper.
Bring a pan of salted water to the boil, then blanch the peas for
2 minutes. Refresh in iced water, then drain. Meanwhile, finely
shred the radicchio and parsley separately and keep to the side.
Warm the peas in the pan with the onions and add the
vegetable stock and shredded radicchio. Cook for a minute or
two until the radicchio wilts, then finish with the lemon zest, a
squeeze of lemon juice and the shredded parsley. Keep warm.
Bring a large pot of water to the boil and add a splash of

white wine vinegar. Turn down to a simmer and crack in the
duck eggs, one by one. Cook for 3–4 minutes until the white
is just set and the yolk is still runny.
Divide the pea mixture between 4 serving plates, then drain

the egg and season with salt and pepper. Place the egg on
top of the peas and finish with the croutons and pea shoots.
SPRING 41
CHAPTER TWO
SUMMER
OR SIDE
TIME 1 HOUR Fennel is an incredibly versatile ingredient, something that’s
EQUIPMENT MANDOLINE showcased in this minimalist yet delicious dish from Michael
Bremner. Gently cooked in lemon-infused olive oil and served
alongside a raw fennel and lemon salad, the tartness is
tempered by a generous grating of British sheep’s cheese.
2 large fennel, cleaned and any
discoloured parts removed
(reserve the fronds for CONFIT FENNEL WITH LEMON
garnish) OIL AND SPENWOOD CHEESE
500ml rapeseed oil
1 lemon MICHAEL BREMNER
200g Spenwood cheese, finely
grated
Salt Cut 1 of the fennel bulbs into quarters lengthways and
Freshly ground black pepper remove some of the core so it lays flat. Season with salt and
place the quarters in a pan large enough to accommodate
the wedges cut-side down, then cover with the oil, ensuring
they are fully submerged.
Zest the lemon and add the zest to the oil, then bring to a
simmer. Turn the heat down and keep on the very lowest
heat, then gently cook the fennel for around 30 minutes, or
until soft. Remove from the heat and allow to cool in the oil.
Meanwhile, top and tail the zested lemon, then use a knife to
slice away the skin. Cut the flesh into segments (removing
any white pith), then roughly dice. Reserve, along with any
lemon juice.
Finely slice the second fennel using a mandoline (or as finely

as possible with a knife) and place in a bowl. Dress with 3
tablespoons of the lemon oil used to cook the fennel and 2
tablespoons of the lemon juice. Stir in 50g of the cheese.
Place 1 confit fennel quarter onto each plate (it’s important

the fennel is at room temperature), then place a spoonful of
the fennel salad alongside. Sprinkle some lemon pieces over
and finish by grating more Spenwood over the top. Add the
reserved fennel fronds if you had any to garnish along with a
few more drops of the lemon oil, some salt and a crack of
black pepper. Any remaining lemon oil can be strained and
used in dressings for up to 2 weeks.
SUMMER 45
SERVES 4 AS A MAIN
TIME 1 HOUR, PLUS 2 DAYS
DRAINING TIME FOR THE Spiced chickpeas, flash-fried courgettes, balls of thick, creamy
LABNEH AND 90 MINUTES
yoghurt and pretty plaited rings of bread result in a Middle
PROVING TIME FOR THE
Eastern-inspired dish that’s full of bright, summery flavour.
BREAD
EQUIPMENT MUSLIN CLOTH,
STAND MIXER WITH DOUGH COURGETTES
HOOK
WITH LABNEH, CHICKPEAS
AND TURKISH BREAD
TOM AIKENS
Labneh balls
1kg thick yoghurt
12g salt Begin by making the labneh. Place the yoghurt and salt in a
1/2 bunch of chives, chopped muslin cloth and hang over a bowl in the fridge for 2 days.
1/2 bunch of parsley, chopped After this time, the yoghurt will be thick and dry. Roll the
1 tsp smoked paprika
1 tsp cayenne pepper
yoghurt into balls approximately 2.5cm in diameter.
1 tbsp dried chilli flakes
Separate the balls into 3 different flavours. Roll a third of
Chickpeas them in the chopped chives and parsley, another third in a
540g tinned chickpeas (the mix of smoked paprika and cayenne and the final third in
drained weight of approx. 2 dried chilli flakes. The balls can be stored in jars of oil if not
tins) using straight away.
1 pinch of freshly ground black
pepper
1/2 tsp ground cardamom To make the bread, preheat an oven to 180°C/gas mark 4.
1 tsp ground allspice Mix together the water, sugar and yeast, then set aside for
1 tsp ground cumin 10 minutes.
1 tsp cumin seeds, toasted
300ml vegetable oil, for frying Pour the flour and salt into a stand mixer with a dough hook
50g cucumber, finely diced attached and turn the machine on. Slowly stream in the
50g plum tomatoes, finely
yeast-water mixture and knead for 10 minutes until the
diced
50g roasted red pepper, finely dough is elastic. Cover with a moist cloth and leave to rise
diced until doubled in volume (about 60–90 minutes).
50g red onion, finely diced
15g parsley, finely chopped Turn the dough out onto a lightly floured surface and knead
15g coriander, finely chopped well for five minutes. Roll out into a 35x45cm rough
rectangle and cut into 1cm-thick strips.
SUMMER 47
Fold a strip in half and then twist it into a spiral. Bring the
ends together and pinch together with wet fingertips. Lay
the dough on a baking sheet lined with parchment paper,
Recipe continued making sure that they are round in shape, then repeat with
COURGETTES
WITH LABNEH, CHICKPEAS
the other strips.
AND TURKISH BREAD
Baste the top of each dough strip with the mix of molasses
Dressing and water. Sprinkle the seeds, rosemary and sumac on top.
100ml olive oil Bake for 10 to 15 minutes or until golden, then set aside.
1 lemon, zested
50ml lemon juice
Toss the chickpeas with the spices. Gently heat the oil in a
50ml sherry vinegar
20g caster sugar frying pan and fry the spiced chickpeas for 2–3 minutes,
3 garlic cloves, finely chopped gently shaking the pan so they cook evenly and don't stick.
Salt, to taste Drain and place in a tray to cool.
Courgettes As the chickpeas are cooling, make the dressing by mixing

4 baby courgettes together the olive oil with the lemon juice and zest, sherry
1 dash of olive oil, for frying
1 tsp dried marjoram
vinegar, garlic and sugar. Taste and season with salt.
Salt, to taste
When the chickpeas have cooled, mix them with the
Simit bread dressing then stir in the cucumber, tomato, pepper, red
150ml warm water onion and herbs.
5g caster sugar
7g fresh yeast, or 1 tsp instant Once everything else is prepared, it is time to cook the
dry yeast
courgettes. Place a griddle pan over a high heat. Slice the
250g 00 flour, plus extra for
dusting courgettes lengthways and toss with olive oil, marjoram, salt
5g salt and pepper. Once the pan is smoking hot, add the
30g molasses, mixed with 1 tsp courgettes and cook for 3–4 minutes on each side or until
water cooked through and lightly charred.
2 tsp black sesame seeds
2 tsp onion seeds Divide the chickpeas between 4 plates and top with the
2 tsp cumin seeds, toasted
courgettes and balls of labneh. Serve the breads on the side.
1 sprig of rosemary, leaves
picked and finely chopped
1 pinch of sumac
48 SUMMER
SERVES 4 AS A MAIN
TIME 1 HOUR 20 MINUTES,
PLUS 2 HOURS TO BAKE Colourful baby beetroots, tangy raspberries, new potatoes,
THE BEETROOT
tarragon mayonnaise and crisp linseed crackers come together
EQUIPMENT BLENDER in this beautiful, hearty salad from Richard Bainbridge. The
sweetness of the raspberries and beetroot play against the
creaminess of the mayo and potatoes to create a delightful
contrast in texture and flavour.
Salt-baked beetroot
300g strong flour, plus extra
for dusting BABY BEETROOT, RASPBERRY
200g table salt
2 tbsp fennel seeds
AND NEW POTATO SALAD
12 small beetroots, washed RICHARD BAINBRIDGE
2 sprigs of thyme
50g salted butter
100ml beetroot juice Begin by salt-baking the beetroot. Preheat an oven to
180ºC/gas mark 4. Place the flour, salt and fennel seeds into
Linseed tuile a large bowl and add around 200ml water to bind the flour
50g linseeds
10g potato starch
together into a dough – it should be moist but not wet. Dust
1g salt a work surface with flour and roll the dough out to about
175ml boiling water 5mm thick, then line a large roasting tin with the dough.
Place the beetroot and thyme on top and fold over the rest
Herb mayonnaise of the dough to make a sealed parcel. Bake in the oven for 2
1 large egg yolk hours, or until the beetroot are tender (check by putting a
20ml cider vinegar
15g English mustard
knife through the dough and seeing if the beetroot inside
20g curly parsley are soft).
20g tarragon
10g chives Meanwhile, make the herb mayonnaise. Place the yolk,
100ml vegetable oil vinegar, mustard and herbs into a blender and blitz at high
100ml rapeseed oil speed for 2–3 minutes, making sure the mixture doesn’t get
Sea salt
too hot as this will discolour the herbs. Once the mixture is
smooth, gradually pour in the oils whilst the blender is still
New potatoes running. Season and keep in the fridge until ready to serve.
2 handfuls of new potatoes,
washed For the tuiles, mix the linseeds, starch and salt in a bowl,
1/2 lemon then pour in the boiling water and mix thoroughly. Let the
1 sprig of mint mixture stand for 20 minutes, then pour onto a sheet of
1 knob of butter
baking paper and place another sheet of baking paper on
Ingredients continue overleaf top. Roll out the mixture as thinly as possible, then transfer
to a flat baking tray (still sandwiched between the 2 sheets
of paper).
SUMMER 49
Once the beetroots are cooked, remove from the oven and
allow to cool for 45 minutes in the dough. Lower the
Recipe continued temperature of the oven to 145ºC/gas mark 2.
BABY BEETROOT,
RASPBERRY AND NEW
POTATO SALAD Bake the linseed mixture in the oven for 20–30 minutes – the
tuile will dry up and come away from the paper when ready.
Salad Remove from the oven, gently pull away the 2 sheets of
1 punnet of raspberries baking paper and break up into irregular shapes. Keep in an
1 bunch of watercress airtight container until ready to plate.
1 tbsp rapeseed oil
1 lime, juiced
Sea salt
Put the potatoes (halving any larger ones so they are all
Freshly ground black pepper roughly the same size), lemon and mint into a saucepan, then
cover with water and season. Bring to the boil and cook the
potatoes until tender (about 20 minutes), then drain, discard
the mint and lemon and toss with a knob of butter. Keep
warm until ready to serve.
Crack open the salt dough and remove the beetroot,

rubbing off the skins with your fingers. Place in a small pan
with the beetroot juice and butter, then gently simmer over
a low heat until the juice reduces to a syrup. Season and
keep warm.
Crush the raspberries lightly in your fingers and place in a

bowl with the watercress, rapeseed oil and lime juice.
Season, then toss everything together.
Serve this dish either as one large dish to share or on

individual plates. Start by scattering the warm potatoes
around the plate along with the beetroot and cooking juices.
Arrange the watercress and raspberry salad over the top,
then dress with the herb mayonnaise and finish with a few
pieces of linseed tuile.
50 SUMMER
MAKES 6 TARTS
TIME 1 HOUR
EQUIPMENT 12CM ROUND Broad beans, feta, olives, Indian spices – perhaps not the most
CUTTER, 11CM ROUND obvious combination of flavours, but these pretty little tarts
CUTTER, PESTLE AND prove just how well they can work together. Serve as a
MORTAR, HAND BLENDER, particularly bright and summery starter, or scale up the recipe
MANDOLINE to create an interesting canapé for entertaining.
BROAD BEAN, FETA AND

300g broad beans, podded CURRIED OLIVE TARTS
2 sheets of puff pastry
2 egg yolks PHIL FANNING
150g feta, crumbled
6 basil leaves, finely sliced
Use a 12cm round cutter to cut out 6 circles from the sheets
Curried olive paste of puff pastry, then use an 11cm cutter to score a second
55g large green pitted olives circle inside each one (this will form the rim of the tart when
1 tsp black mustard seeds baked). Prick the middle circle of the pastry with the prongs
1/3 tsp red chilli powder
of a fork to prevent it from puffing up too much when baked,
1/2 tsp ground turmeric
1 tsp fenugreek seeds then mix the egg yolks with a few teaspoons of water and
1/2 tsp nigella seeds brush all over the tart cases. Place in the fridge for 20
1/2 tsp cumin seeds minutes to set. Once set, apply a second layer of egg wash
1/2 tsp fennel seeds and return to the fridge until ready to bake.
10g caster sugar
30g vegetable oil Meanwhile, make the curried olive paste. Boil the olives in
10g garlic paste
7g ginger paste
water for 10 minutes or until soft. Toast the spices in a hot
1/2 tbsp rice wine vinegar dry pan until fragrant, then grind in a pestle and mortar with
the sugar. Heat the oil in a saucepan over a medium heat,
then gently fry the spice mix, followed by the ginger and
garlic. Add the olives, roughly mash with a rolling pin, then
cook for 10 minutes, stirring regularly. Add the vinegar and
blitz with a hand blender to create a course paste.
Preheat the oven to 220°C/gas mark 7. Spread a layer of the

curried olive paste into the middle of each pastry disc, being
careful not to cross the scored line. Bake for 10–15 minutes
or until golden, puffed up around the edge and crisp at the
base. Meanwhile, bring a pan of water to the boil and blanch
the broad beans for 1 minute, then drain and set aside.
Place the broad beans in a bowl and mix with the crumbled
feta and sliced basil. Spoon into the tart cases and serve.
52 SUMMER
TIME 20 MINUTES,
PLUS OVERNIGHT Gazpacho is a chilled soup that – when done right – is one of the
MARINATING TIME
most refreshing dishes you can eat during the hotter months.
EQUIPMENT BLENDER Served with crisp lettuce and soft-boiled quail eggs, this is a
classic example of Spanish summer flavours.
500g tomatoes, very ripe

GAZPACHO WITH QUAIL EGGS
1 garlic clove AND BABY GEM LETTUCE
4 spring onions
120g cucumber ANGEL ZAPATA MARTIN
1 slice of bread, crusts removed
1/4 red pepper
1 pinch of flaky sea salt The day before you plan to serve this dish, roughly chop the
1 pinch of black pepper tomatoes, garlic, spring onion, cucumber, bread and red
1 dash of sherry vinegar pepper and mix with the salt, pepper, sherry vinegar and
1 dash of Arbequina olive oil olive oil. Leave in the fridge to marinate overnight.
To finish
8 quail eggs
The next day, transfer the mixture to a blender and blitz for
1 baby gem lettuce, divided several minutes until very smooth. With the blender running
into leaves on a low speed, slowly drizzle in a little more Arbequina olive
1/2 shallot, finely diced oil to emulsify. Add a splash of sherry vinegar, check for
1 dash of sherry vinegar seasoning, then place back in the fridge to chill.
Arbequina olive oil, for
drizzling
When ready to serve, bring a small pan of water to the boil
1 pinch of flaky sea salt
1 tbsp chopped chives and cook the quail eggs for 1 minute and 20 seconds, then
plunge into iced water. Once cool, carefully peel the eggs.
Wash the baby gem leaves and dress with the chopped
shallot, olive oil, sherry vinegar and flaky salt. Pour the soup
into bowls and garnish with the dressed lettuce leaves.
Finish with 2 eggs per portion, each sprinkled with a pinch of
chopped chives.
54 SUMMER
SERVES 4 AS A SIDE
TIME 20 MINUTES
When charred and blistered, green beans go from squeaky and
fresh to smoky and savoury. Dressing them in umami-rich miso
and bright, zingy lemon juice simply enhances their depth of
320g green beans flavour further.
1 tbsp cold-pressed rapeseed
oil
250g shiro (white) miso GREEN BEANS
250g orange juice
1 tsp togarashi
WITH LEMON MISO
140g caster sugar LARKIN CEN
2 tbsp mirin
Top and tail the green beans, then toss in a little rapeseed
oil. Light a barbecue or place a griddle pan over a high heat,
then cook the beans for 5 minutes or until blistered, golden
and lightly charred.
Meanwhile, combine the miso, orange juice, caster sugar and

mirin in a saucepan and bring to the boil. Cook for a few
minutes, then whisk until smooth and add the lemon zest
and juice.
Spoon the dressing over the green beans and sprinkle with
the togarashi. Serve immediately.
56 SUMMER
EQUIPMENT PIPING BAGS When tomatoes are at the height of their season, you don’t
need to do much to make them taste incredible. This light salad
puts the fruits front and centre, with a crisp little goat’s cheese
tuile for added wow-factor.
600g mixed heirloom
tomatoes, ideally from the
Isle of Wight
HEIRLOOM TOMATO SALAD
2 sheets of feuille de brick WITH GOAT’S CHEESE TUILE
pastry, or filo pastry
100g unsalted butter, melted ROBERT THOMPSON
1 egg, beaten with a pinch of
salt
250g Green Barn goat’s Bring a pan of water to the boil and set up a bowl of iced
cheese, or another soft water. Make a small incision at the top of each tomato
young goat’s cheese (where it has been removed from the stem) and blanch in
50g goat's milk yoghurt
the boiling water for 30 seconds. Plunge into the iced water
50g vegetarian Italian hard
cheese, finely grated to stop the cooking process, then drain and peel off the skin.
1 small handful of nasturtium Dip them back into the iced water to briefly wash away any
leaves, or soft herbs, washed remaining skin, then set aside on kitchen paper to drain.
1 small handful of edible
flowers Preheat an oven to 180°C/gas mark 4. Slice the feuille de
Rapeseed oil, for drizzling brick or filo pastry into 4 10x20cm strips. Brush liberally with
Sea salt
melted butter, then use the butter to grease the handle of a
wooden spoon. Roll 1 sheet of pastry up around the greased
handle, then seal the seam with a little beaten egg. Bake for
15 minutes or until golden, then allow to cool slightly before
carefully sliding off. Repeat with the remaining 3 strips of
pastry to create a total of 4 cigar-shaped tuiles.
Meanwhile, whip the goat’s cheese and yoghurt with a little

salt and pepper until smooth and fluffy, then transfer to a
piping bag. Once all the tuiles are cooked and cooled,
carefully fill them with the whipped goat’s cheese.
To serve, cut the tomatoes into different shapes and sizes

and dress with rapeseed oil, salt and pepper. Divide the
dressed tomatoes between 4 plates and top with the tuiles.
Grate over a little hard cheese and garnish with nasturtium
leaves and edible flowers.
SUMMER 59
SERVES 4 AS A SNACK
TIME 25 MINUTES
While tomatoes on toasted bread might not sound like the most
exciting thing in the world, the Spanish know that (when done
right!) it is a shining example of how top quality ingredients can
4 plum tomatoes, large and create something far more delicious than the sum of their parts.
ripe Source the best, ripest tomatoes you can find to make this dish
4 thick slices of rustic bread really sing.
1 garlic clove, peeled
Arbequina olive oil
Flaky sea salt PAN CON TOMATE
2 tbsp chives, finely chopped
ANGEL ZAPATA MARTIN
Coarsely grate the tomatoes into a bowl, then toss with a

pinch of salt. Transfer the grated tomatoes to a fine sieve set
over a bowl. Set aside at room temperature for 20 minutes
to allow the water to drain out of the tomatoes.
Toast the bread and rub the garlic clove onto the top of each
slice. Pile the strained tomato flesh on top, then drizzle with
olive oil. Sprinkle over some salt and finish with a scattering
of chives.
60 SUMMER
OR SIDE
TIME 1 HOUR 10 MINUTES Aubergines have the incredible ability to soak up other flavours
like a sponge, making them the perfect medium for spices.
Roasted until charred, the flesh is then scooped out of its skin
and combined with cumin, coriander, chilli and aromatics,
3 large aubergines before being stuffed and presented like a work of art.
1 tbsp of vegetable oil, plus
extra for drizzling
1 tsp cumin seeds SMOKED AUBERGINE CURRY
2 dried red chillies, deseeded
and roughly torn ALFRED PRASAD
1 tbsp of garlic, finely chopped
1 tbsp of ginger, finely chopped
1 onion, finely chopped Preheat an oven to 200°C/gas mark 6 and a grill to its
1/2 tsp ground turmeric highest setting. Coat the aubergines with oil and place on a
1 tsp Kashmiri chilli powder rack. Roast in the oven for 30 minutes, then transfer to the
1 tsp ground cumin grill for 10–15 minutes, turning periodically to ensure the skin
1 tsp ground coriander
is evenly blistered.
2 tomatoes, chopped
Salt
Meanwhile, prepare the garnish. Lightly salt the diced
To serve aubergine and set aside for 10–15 minutes. Add a dash of oil
Vegetable oil, for frying to a pan and place over a medium heat, then add the diced
1/2 red pepper, seeds removed red pepper and cook very briefly for 30–40 seconds.
and finely diced Remove the diced peppers and set aside, then place the pan
1/2 small aubergine, finely diced
back on the heat. Add another small dash of oil and, once
Salt
1 tsp sesame seeds, toasted hot, add the diced aubergine and cook for 2 minutes until
Edible flowers soft. Combine the cooked aubergine with the diced peppers
Coriander leaves and set aside.
Once evenly charred and blackened, place the aubergines in

a bowl, cover with cling film, then refrigerate for 15 minutes.
Once chilled, slice the aubergines in half lengthways and
carefully remove the flesh from the skin, keeping four of the
skins for plating and discarding the rest. Roughly chop the
aubergine flesh and set aside.
Heat a dash of oil in a large saucepan over a medium heat.

Once hot, add the cumin seeds and sauté for 30 seconds.
Add the broken red chilli and allow to darken (but not burn)
in the pan. Stir through the garlic and sauté until browned,
then add the ginger and onion to the pan and cook until the
onions have softened.
SUMMER 63
Stir in the ground spices and sauté for 5 minutes, then add
the tomatoes and cook for 5 minutes, until they begin to
Recipe continued break down. Add the aubergine flesh, season and cook for 5
SMOKED AUBERGINE CURRY
more minutes.
To serve, place an empty aubergine skin on each plate and

evenly fill with the spicy aubergine mix. Top the dish with the
diced aubergine and pepper garnish, then finish with the
sesame seeds, edible flowers and coriander leaves.
64 SUMMER
LIGHT MAIN
TIME 40 MINUTES, PLUS These pillowy pancakes are light as a feather and an absolute
COOLING TIME
delight to eat. Served with charred sweetcorn kernels and a
EQUIPMENT ELECTRIC fresh garden herb salsa, this is a colourful and flavour-filled
WHISK plate of food that’s perfect for lazy summer weekends.
SOUFFLÉD POTATO PANCAKES

Pancakes WITH SWEETCORN AND HERBS
300g Maris Piper potatoes,
peeled EMILY WATKINS
2 egg yolks
4 egg whites
50g buttermilk, or plain Bring a pan of salted water large enough to hold the
yoghurt sweetcorn to the boil. Add the sweetcorn and simmer for 25
40g unsalted butter minutes, then lift out of the water and set aside to cool.
Salt Once cool, remove the husks and slice the corn in chunks
and strips off the cob. Set aside.
Garden herb salsa
35g mixed garden herbs (such
as basil, parsley and chives) To prepare the pancakes, boil the potatoes for 20 minutes or
1 red bird’s eye chilli until tender, then mash whilst still warm. Allow to cool
1 tsp white wine vinegar completely, then season and mix the egg yolks and
1 tsp Dijon mustard buttermilk into the potato.
2 tbsp extra virgin olive oil,
plus extra for drizzling Whisk the egg whites to soft peaks using an electric whisk,
Sea salt
then mix a third through the potato base until smooth.
Finally, fold through the remaining two-thirds.
To serve
2 corn on the cobs, ideally in To make the salsa, finely chop the herbs and chilli and place
their husks in a bowl. Whisk together the vinegar, mustard and olive oil
3 spring onions, finely sliced with some sea salt and freshly ground black pepper. Mix the
6 radishes, finely sliced
herbs and chilli through the dressing and set aside.
Heat a non-stick frying pan over a medium-high heat and

add 10g of the butter. Spoon a quarter of the pancake mix
into the pan and cook gently until the edges are looking
golden and crisp (about 5 minutes). Use a fish slice or thin
spatula to gently flip, then finish cooking for another 5
minutes or until golden. Repeat with the rest of the mix,
adding 10g of butter at a time, to make 3 more pancakes.
SUMMER 65
While the pancakes are cooking, heat a heavy-bottomed pan
until smoking. Add the sweetcorn and cook for a few
Recipe continued minutes until slightly blackened and charred. Tip into a bowl,
SOUFFLÉD POTATO
toss with a drizzle of olive oil and season with salt.
PANCAKES WITH
SWEETCORN AND HERBS
To serve, top the pancakes with sweetcorn and the herb
salsa. Finish with the radishes and spring onions.
66 SUMMER
CHAPTER THREE
AUTUMN
OR SIDE
TIME 35 MINUTES Earthy beetroot and sweet apple are two of autumn’s most
EQUIPMENT BLENDER, prized ingredients, and when served with the likes of soy sauce
PIPING BAG (OR SQUEEZY and a striking, balsamic-like black garlic ketchup, they’re given a
BOTTLE) new lease of life.
BEETROOT AND APPLE WITH

20 baby beetroots, a mixture BLACK GARLIC KETCHUP
of red, candy and golden
2 Granny Smith apples TOM ANGLESEA
1/2 lemon, juiced
Wash the baby beetroots and trim away any stalks. Place in a
Black garlic ketchup
100g black garlic cloves, pan of salted boiling water and cook until soft in the middle
peeled (around 15 minutes). Drain the beetroots, place in a bowl,
150ml water cover with cling film and leave for 10 minutes – this will help
10ml light soy sauce steam the skins off. Carefully peel the beetroots and halve
10g caster sugar them, then set aside.
10ml rice wine vinegar
50ml olive oil
Place the black garlic cloves in a pan with the water and
Dressing bring to a simmer. Cook until the garlic is soft (about 10
50ml light soy sauce minutes). Drain, then transfer the cloves to a blender and
30g caster sugar add the soy sauce, sugar and vinegar. Blend until smooth,
30g Cabernet Sauvignon adding a little water if needed, then slowly drizzle in the oil
vinegar with the motor running until you have a nice emulsified
100ml olive oil
ketchup. Transfer to a squeezy bottle or piping bag.
To serve
1 small bunch of Thai basil, or Make the soy dressing by whisking all the ingredients
shiso leaves, torn into small together. Peel the apple and dice into 1cm cubes. Place the
pieces cubes in a bowl of water with the lemon juice to prevent
them browning.
To serve, place the beetroots in bowls, add the diced apple

and dress with the soy dressing. Dot the black ketchup on
and around the beetroots and finish the dish with torn Thai
basil or shiso leaves.
70 AUTUMN
PLUS COOLING TIME Cooked until slightly chewy and diced like a beef tartare, the
EQUIPMENT BLENDER beetroot in this clever dish is bolstered by a fresh basil pesto,
crunchy toasted seeds and shavings of Ticklemore goat’s
cheese. A wonderful example of how beetroot and goat’s cheese
work together so well.
Beetroot
2 large beetroot, or 4 small
beetroot BEETROOT WITH GOAT’S
55ml red wine vinegar CHEESE, PESTO AND SEEDS
15g table salt
4 sprigs of thyme STEVE GROVES
15ml light olive oil
1 small shallot, finely chopped
1 tsp extra virgin olive oil Top and tail the beetroot, then add to a saucepan with 50ml
Flaky sea salt of the red wine vinegar, table salt and thyme. Add enough
water to just cover the beetroot, then bring to the boil.
Pesto
100ml extra virgin olive oil
Once boiling, turn down the heat and simmer for around 40
1 bunch of basil, leaves picked minutes, or until tender. Allow to cool slightly in the water,
1 garlic clove, chopped then peel the beetroot (the skin should just slide off with a
30g pine nuts, toasted little pressure).
cheese, grated Preheat an oven to 160°C/gas mark 3. Cut the peeled
beetroot into quarters and toss with the light olive oil and a
Toasted seeds
1 tbsp pumpkin seeds pinch of salt. Transfer to a baking tray and roast in the oven
1 tbsp sunflower seeds for 25–30 minutes. The beetroot should start to shrivel a bit
1 tsp yellow miso paste and begin to develop a slightly chewy exterior.
1 tsp honey
1 tsp light soy sauce Once cooked and shrivelled, remove the beetroot from the
1/2 tsp olive oil oven and allow to cool, then cut into a small dice. Stir in the
chopped shallot, extra virgin olive oil and remaining 5ml of
To serve
100g Ticklemore goat’s cheese, red wine vinegar. Taste and season with salt, then set aside.
shaved
To make the seed mix, toss everything together in a bowl
then spread onto a baking sheet lined with baking paper.
Bake for 5–10 minutes, then stir and allow to cool. Keep an
eye on the mixture while it cooks, as the honey can catch
and burn easily.
73 AUTUMN
To make the pesto, set a few of the smaller basil leaves aside
to garnish, then blend all of the ingredients together to form
Recipe continued a smooth paste (or use a pestle and mortar to bash
BEETROOT WITH GOAT’S
everything together). Taste and season with salt.
CHEESE, PESTO AND SEEDS
To serve, place a mound of the beetroot mixture onto the

centre of each plate. Dot some of the pesto over the top,
sprinkle on some of the seeds then finish with the reserved
basil leaves and shavings of goat's cheese.
74 AUTUMN
SERVES 4 AS A MAIN
Little pillows of squash gnocchi form the base of this comforting
pasta dish from Emily Watkins. Served on a bed of wilted cavolo
nero and sweet shallots, a generous dollop of ricotta amps up
Gnocchi the indulgence factor.
700g Crown Prince squash,
peeled and chopped into
large chunks SQUASH GNOCCHI WITH
Olive oil, for drizzling
CAVOLO NERO AND RICOTTA
cheese, grated
250g 00 pasta flour, or plain EMILY WATKINS
flour, plus extra for dusting
2 egg yolks Preheat an oven to 200ºC/gas mark 6. Dress the chunks of
Sea salt
squash in olive oil and a pinch of salt and bake in the oven
Cavolo nero until completely soft (around 40-45 minutes). Remove from
500g cavolo nero, stalks the oven and allow to steam-dry a little – you want the
removed and sliced into squash to be as dry as possible – then push them through a
ribbons sieve or a potato ricer.
2 tbsp olive oil
2 banana shallots, finely sliced Combine the squash flesh with the egg yolks, flour, a
2 garlic cloves, finely sliced
30g unsalted butter
tablespoon of salt and cheese. Knead gently until a dough
Sea salt forms. If the dough is too wet, add more flour to bring it
together.
Ricotta
150g ricotta Bring a small pan of water to the boil and pinch off a piece of
50g vegetarian Italian hard gnocchi dough around 1cm in size. Cook for 1 minute in the
cheese, grated
boiling water, then taste for texture and seasoning, adjusting
1 lemon, zested
Sea salt if necessary.
Line a large tray with baking parchment and dust with flour.
Roll the remaining dough into 2cm-diameter sausages and
cut into 1cm pieces. Transfer the gnocchi onto the tray as
you go and reserve until ready to cook.
For the cavolo nero, heat the oil in a large pan and add the
shallots and garlic. Cook for 5 minutes until soft and
translucent. Meanwhile, bring a large pan of salted water to
the boil and cook the cavolo nero for 3 minutes. Drain and
add the cabbage to the shallots and garlic, stirring to
combine. Finish with the butter and keep warm.
AUTUMN 75
Whip the ricotta in a bowl, then add the Italian hard cheese
and lemon zest. Stir, season generously and set aside.
Recipe continued
SQUASH GNOCCHI WITH Bring a large pan of water to the boil and add the gnocchi.
CAVOLO NERO AND
RICOTTA You know they’re cooked when they float to the surface.
Remove with a slotted spoon and toss with the cavolo nero.
Add a little of the gnocchi cooking water, then season and
serve with plenty of pepper and a generous spoonful of
whipped ricotta on top.
76 AUTUMN
TIME 2 HOURS 20 MINUTES,
PLUS 2 HOURS TO REST THE This unusual but incredibly delicious pasta dish is bound to get
PASTA DOUGH
your dinner guests talking. The pasta dough is imbued with the
EQUIPMENT BLENDER, deep, complex flavours of black garlic and filled with teriyaki
PASTA MACHINE, FLUTED mushrooms, before being placed on a bed of white garlic purée
PASTA WHEEL, PIPING BAG, and submerged in a striking green parsley sauce. If you like
MUSLIN CLOTH garlic, you will love this dish – it's also the most challenging
recipe in the book, so perfect if you fancy testing your skills!
Pasta dough
BLACK GARLIC AND
200g 00 flour MUSHROOM AGNOLOTTI
1 pinch of salt
4 egg yolks ADAM HANDLING
2 tbsp water
4 black garlic cloves
1 dash of olive oil Preheat an oven to 180°C/gas mark 4. Wrap the garlic bulb
Semolina, for dusting in foil and roast in the oven for 45 minutes until soft and
caramelised. Set aside to cool.
Mushroom duxelle
600g chestnut mushrooms To make the pasta dough, mix the flour and salt together
1 dash of olive oil
50ml light soy sauce
and tip out onto a clean work surface, making a well in the
60ml teriyaki sauce middle. Blitz or whisk the egg yolks, black garlic cloves,
water and olive oil together until smooth, then pour the
White garlic purée mixture into the well. Gradually incorporate the flour into
300g garlic cloves, peeled the egg mix until the dough comes together (add a little
Whole milk, as needed extra water if it feels too dry), then knead the dough until
Sea salt
smooth and elastic (around 10–15 minutes). Wrap in cling film
Parsley sauce and rest in the fridge for 2 hours.
1.5l vegetable stock, reduced
to 650ml To make the mushroom duxelle, blend the mushrooms into a
1 garlic bulb paste. Transfer the mixture to a pan with a dash of oil and
50g parsley, leaves picked cook until all the liquid evaporates and the mixture is dry.
20g spinach Add the soy and teriyaki sauce and cook until the duxelle
100ml rice wine vinegar
50g caster sugar
turns dry again. Cool, then transfer to a piping bag and chill.
4g salt
60g unsalted butter, diced and To make the garlic purée, add the garlic cloves to a small
chilled saucepan. Add enough milk to cover, then bring to the boil
and drain. Repeat this process three more times to eliminate
Ingredients continue overleaf any astringency, then transfer the cloves to a blender.
Season, then blitz until smooth. Pass through a sieve and
reserve at room temperature.
AUTUMN 79
Make a chive oil by blitzing the chives and oil together in a
blender for 5 minutes, then leave to strain through a piece of
Recipe continued muslin cloth set over a bowl in the fridge.
BLACK GARLIC AND
MUSHROOM AGNOLOTTI
To make the parsley sauce, bring a small pan of water to the
Chive oil boil and fill a bowl with iced water. Blanch the parsley and
80g chives spinach in the boiling water for 1 minute, then refresh
100g vegetable oil immediately in the iced water. Blend the parsley and spinach
until smooth (with a little water if necessary), then pass
Garnish
through a sieve and chill.
1 shallot, finely diced
1 handful of parsley leaves,
finely chopped Combine the rice wine vinegar, caster sugar and 4g of salt in
a pan, bring to the boil, then allow to cool. Blend the
reduced vegetable stock with the roasted garlic until
smooth. Pass through a sieve into a clean pan, then allow to
cool. Combine with 100ml of the rice wine vinegar mixture
and 50g of the parsley purée, then set aside.
Unwrap the rested pasta dough and roll it out using a pasta
machine, starting from the widest setting and working your
way down to the thinnest setting (this is easier if you work in
batches and create several sheets). Trim the pasta into long
rectangular sheets approximately 12cm wide, then pipe the
mushroom filling down the middle of each sheet lengthways
in a long sausage shape approximately 1cm in diameter.
Slightly moisten the pasta along the top edge of the
mushroom filling, then fold the pasta away from yourself
over the mushrooms, all the way down the sheet.
Starting from the middle, run your finger along the top of
the filling to ensure a thorough seal and to remove any air
pockets. Use your forefinger and thumb to push firmly into
the pasta every 2–3cm down the filling ridge to form little
parcels. Repeat this for the whole length of pasta (and any
other sheets), then trim any excess pasta dough using a
fluted pasta wheel. Seal off the ends in the same way, then
use the wheel to separate each agnolotti. Place the finished
agnolotti on a tray dusted with semolina as you work.
80 AUTUMN
Bring a large pan of salted water to the boil, then cook the
agnolotti for 2 minutes. Drain and transfer to a bowl, then
dress gently with the strained chive oil.
Warm the parsley sauce gently over a low heat. Use a hand
blender to blitz in the chilled diced butter to create a foamy
consistency. To plate, spread the white garlic puree in a
circle on the bottom of each bowl, then arrange 8–10 of the
agnolotti in a mound on top. Garnish with a little diced
shallot and parsley, then finish with a generous amount of
parsley sauce.
SERVES 4 AS A MAIN
TIME 45 MINUTES, PLUS 3
HOURS TO SOAK THE
CASHEWS
This warming spiced salad of squash, kale, feta, cashews and
EQUIPMENT BLENDER
dates is the perfect antidote to the cooler autumn weather. It’s
worth seeking out Kabocha squash as it has a sweet, almost
fudgy texture, but any squash will soak up the molasses and
sesame dressing wonderfully.
250g cashew nuts, toasted

2kg Kabocha squash (approx. 1 ROASTED SQUASH WITH
large or 2 small), or Delica
pumpkin, peeled, halved and CASHEWS, FETA AND DATES
seeds removed
50g unsalted butter CHANTELLE NICHOLSON
100g kale, large stalks
removed
Set aside 100g of the cashew nuts. Cover the remaining
2 tbsp pomegranate molasses
4 tbsp sesame oil 150g with boiling water and leave to soak for 3 hours.
1 green chilli, finely sliced
1 knob of ginger, 5cm long, Once soaked, drain the cashews (reserving the liquid) and
peeled and finely grated blend until smooth, adding enough of the soaking liquid to
1 garlic clove, finely grated create a smooth purée. Season to taste and set aside.
4 Medjool dates, pitted and Roughly chop the remaining cashews.
chopped
100g Greek feta, crumbled
1/2 bunch of coriander, roughly Preheat an oven to 190°C/gas mark 5. Add the butter to a
chopped roasting dish and place in the oven to warm through.
Sea salt Meanwhile, cut the squash into 12 even wedges. When the
butter has melted and is starting to brown add the squash
wedges, season well and bake for 10–15 minutes, then turn
the wedges over and bake for a further 10-15 minutes, or
until golden and cooked through.
Gently remove the wedges from the roasting dish, ensuring

they don’t break, and set aside. Add the kale to the brown
butter in the roasting dish, stirring to coat, and return to the
oven for 4–5 minutes until just wilted.
Meanwhile, mix together the molasses, sesame oil, chilli,

ginger and garlic to make a dressing.
To serve, divide the cashew butter between 4 plates and

spread to create a circle. Add 3 of the squash wedges and
top with the kale. Drizzle over the dressing then add the
chopped cashews, dates, feta and coriander.
82 AUTUMN
SERVES 4 AS A MAIN
TIME 3 HOURS
Butternut squash, leeks and spinach form the basis for this
creamy vegetarian Wellington, bound together with a silky
bechamel sauce in a blanket of puff pastry. The seaweed-infused
Wellington gravy on the side provides plenty of deep, rich flavour.
1 butternut squash, peeled,
seeds removed and diced SMOKED CHEDDAR, LEEK AND
into 1cm cubes
200ml whole milk
SQUASH WELLINGTON
25g unsalted butter
25g plain flour, plus extra for
JOSH EGGLETON
dusting
1 leek, washed and finely sliced Begin by making the gravy. Preheat the oven to 200°C/gas
60g smoked cheddar, diced
mark 6 and toss the chopped vegetables and kombu in the
into 1cm cubes
60g baby spinach, roughly vegetable oil and tomato purée. Scatter across 2 large
chopped baking trays and roast for 40 minutes until caramelised.
1 sheet of puff pastry
1 egg, beaten with a pinch of Meanwhile, toss the squash cubes with the vegetable oil and
salt roast in the oven for 20 minutes or until tender but firm,
Sea salt then set aside. Blanch the leeks in salted boiling water for 1
Freshly ground white pepper
minute then refresh them in iced water. Once cold, strain,
Gravy slice and set aside.
1.5 tbsp tomato purée After 40 minutes, transfer the vegetables for the gravy to a
3 onions, roughly chopped large stock pot and cover with cold water. Bring to the boil,
5 carrots, peeled and roughly skimming off any scum which rises to the top, then simmer
chopped for 40 minutes. Strain the stock into a clean pan, then
1 sheet of kombu seaweed
1/2 aubergine, roughly chopped
reduce down further until you are happy with the flavour. If
1 field mushroom, roughly the sauce needs thickening, whisk in the cornflour paste. Set
chopped aside to reheat before serving.
1/4 broccoli, roughly chopped
1/4 cauliflower, roughly For the bechamel, melt the butter in a saucepan, add the
chopped flour and stir continuously over a low heat until a roux forms.
1 tbsp cornflour, mixed into a
Continue cooking for 2 minutes to cook out the floury
paste with 1 tbsp water
flavour. Add the milk gradually, whisking as you go until you
Swiss chard get a smooth sauce and continue cooking for another 5
200g Swiss chard minutes. When the sauce has thickened, season to taste and
50g unsalted butter set aside to cool slightly.
Sea salt
AUTUMN 85
In a large mixing bowl, fold the cooled squash and cheddar
cubes with the spinach and leeks, then add the warm
Recipe continued bechamel in stages (you may not need all of the bechamel as
SMOKED CHEDDAR, LEEK
you only need enough to bind the ingredients together). The
AND SQUASH WELLINGTON
drier the mix, the better. Cover and chill the mixture in the
fridge for 1 hour.
Preheat an oven to 180°C/gas mark 4. Lay the pastry out on

a well-floured surface, spoon the squash mix evenly down
the centre of the pastry (leaving plenty of space at either
end) and wrap the pastry up over it. Lightly stretch one
edge of the seam so that it is not too thick, then press down
firmly to seal, forming a large sausage roll. You should be left
with one large open-ended tube.
Trim any excess pastry along the length of the sausage roll,
then use a rolling pin to push the seams together to create a
neat cylinder that is roughly the same thickness all the way
around. Seal the open ends by cutting the excess pastry into
triangle shapes, then brush with a little of the beaten egg
and fold up against the filling to seal (a bit like wrapping a
present). Transfer the Wellington to a baking tray, seam-side
down, then score lines 5mm apart on the top and brush with
the remaining egg wash. Bake in the oven for 35–45 minutes
or until golden and hot throughout.
In the meantime, reheat the gravy and cook the chard. Bring
a pan of salted water to the boil and add the butter. Once
melted, add the chard and cook for 1 minute. Drain then
divide between plates, with a slice of the Wellington on top
and the gravy on the side.
86 AUTUMN
TIME 1 HOUR,
PLUS OVERNIGHT The humble carrot is elevated to new heights in this striking
STRAINING TIME
starter from Paul Welburn. Paired with a tarragon emulsion,
EQUIPMENT BLENDER, whipped goat’s cheese and a scattering of dukkah for crunch,
PIPING BAG, MUSLIN CLOTH the root vegetable takes centre stage in style.
CARROTS WITH TARRAGON AND

Carrots GOAT’S CHEESE
12 small carrots, tops trimmed
off and reserved PAUL WELBURN
50ml rapeseed oil
1 tsp smoked rapeseed oil
400ml carrot juice Begin by making a tarragon oil for the mayonnaise. Bring a
4g caraway seeds small pan of water to the boil and blanch the tarragon leaves
1 tsp smoked sea salt for 30 seconds, then refresh in iced water. Squeeze to drain
2 knobs of butter well, then place in a blender with the vegetable oil and blitz
for 2 minutes until smooth. Pour into a sieve lined with
Whipped goat’s curd
200g soft goat’s cheese, rind muslin cloth set over a bowl and leave to strain overnight in
removed the fridge.
100g cream cheese
Sea salt, to taste The next day, wash the carrots and place in a large pan with
the oils, carrot juice, caraway seeds and smoked salt. Place
Dukkah over a low heat and poach the carrots for 45 minutes, or
25g hazelnuts
20g sesame seeds
until tender.
1/2 tbsp coriander seeds
1/2 tbsp cumin seeds Meanwhile, place the goat’s cheese in a bowl with the cream
1/2 tsp freshly ground black cheese and use a whisk to whip the mixture until light and
pepper fluffy. Taste for seasoning, then transfer to a piping bag and
1/4 tsp sea salt set aside.
1/4 tsp fennel seeds
Rapeseed oil
To make the dukkah, toast the hazelnuts, sesame seeds and
Tarragon mayonnaise spices in a hot dry pan until golden. Transfer to a blender
2 bunches of tarragon, leaves along with the salt and pepper and blitz with a drizzle of
picked rapeseed oil until coarse.
250ml vegetable oil
1 large egg yolk, weighing For the mayonnaise, place the egg yolk, white wine vinegar,
approx. 25g mustard and salt into a blender and blitz until light and pale.
10ml white wine vinegar
Measure out 175ml of the strained tarragon oil and slowly
1/2 tsp Dijon mustard
1 pinch of sea salt drizzle into the blender whilst the motor is running.
To serve
2 sprigs of tarragon, leaves Recipe continues overleaf
picked
AUTUMN 87
Once the carrots are cooked, strain and set aside. Reduce
the liquor down in the pan until it turns syrupy, then add the
Recipe continued carrots back in with the butter. Baste until shiny and glazed.
CARROTS WITH TARRAGON
AND GOAT’S CHEESE
To serve, add 3 carrots to each plate, then garnish with some
piped dots of whipped goat’s cheese, smaller dots of
tarragon mayonnaise and sprinkle over some dukkah. Finish
with the reserved carrot tops, tarragon leaves and a drizzle
of leftover tarragon oil.
88 AUTUMN
SERVES 2 AS A MAIN WITH
RICE OR FLATBREADS
TIME 40 MINUTES The southern Indian region of Chettinad is known for its unique
EQUIPMENT FOOD cuisine, showcased in this beautifully earthy dish from Alfred
PROCESSOR Prasad. Seasonal mushrooms are cooked in a coconutty sauce,
flavoured with the likes of fennel, cashews, cumin, garlic and
curry leaves.
250g of mixed mushrooms,

such as portobello, shitake,
CHETTINAD
chestnut and shimeji MUSHROOM CURRY
1 knob of ginger, 1-inch long,
chopped ALFRED PRASAD
6 garlic cloves
1 tsp poppy seeds
2 tsp cumin seeds In a food processor, blitz the ginger, garlic, poppy seeds,
2 tsp coriander seeds cumin seeds, coriander seeds, cashew nuts, coconut and 2
4 cashew nuts teaspoons of the fennel seeds to a smooth paste, adding
2 tbsp of dessicated coconut
water by the tablespoon until smooth.
3 tsp fennel seeds
2 tbsp of coconut oil
1 cinnamon stick Heat the coconut oil in a heavy-bottomed saucepan over a
3 bay leaves medium heat. Add the cinnamon and bay leaves and sauté
2 shallots, chopped for 30 seconds until fragrant, then add the shallots,
3 tomatoes, chopped tomatoes, curry leaves and coriander leaves to the pan,
2 sprigs of curry leaves stirring well to combine. Cook for 5 minutes over a high
3 tbsp coriander leaves, finely
heat, stirring to avoid any burning.
chopped, plus extra to
garnish
1/2 tsp turmeric powder Add the turmeric, chilli powder and the freshly ground curry
2 tsp Kashmiri chilli powder paste to the pan with a generous pinch of salt, mixing well.
1 tbsp of vegetable oil Cook over a low heat for 20–25 minutes, stirring regularly,
50ml of coconut milk until the oil begins to separate from the paste.
Salt
Meanwhile, heat the vegetable oil in a small wok over a high
heat. Add the mushrooms and quickly sauté until beginning
to soften, then transfer them to the curry sauce. Stir well and
cook for a couple of minutes, then add the coconut milk, mix
and cook for a further 1 minute. Check the seasoning and
serve, garnishing with a few extra coriander leaves.
90 AUTUMN
SERVES 4 AS A MAIN
TIME 1 HOUR
EQUIPMENT PASTA By incorporating ground hazelnuts into his pasta dough, Kuba
MACHINE Winkowski creates a dish absolutely packed with nutty
goodness. With a brown butter dressing, charred broccoli and
crispy sage leaves to finish, this is an indulgent plate of pasta
that’s guaranteed to satisfy.
Pasta
175g 00 pasta flour, plus extra
for dusting
HAZELNUT FETTUCCINE
50g ground hazelnuts WITH BROCCOLI
2 medium eggs
1/2 tsp salt KUBA WINKOWSKI
Broccoli
1 large head of broccoli Place the pasta flour, ground hazelnuts and salt in a large
150g unsalted butter bowl, then make a well in the centre and crack in the eggs.
30g blanched hazelnuts, Slowly mix the eggs into the flour until a dough forms, then
roughly chopped
turn out onto a floured work surface and knead the dough
1/2 lemon, juiced
1 handful of sage leaves for 10–15 minutes until smooth and elastic. Wrap in cling film
Sunflower oil, for deep-frying and rest in the fridge for 20 minutes.
Sea salt
Cut the broccoli, with some of the stalk left on, in half. Heat
To serve a barbecue or dry griddle pan until smoking hot, then add
50g Godminster Cheddar the broccoli and cook until charred and tender – add a
splash of water to help it steam if needed. Set aside for later.
Heat the butter in a saucepan until it turns brown and nutty.

Add the lemon juice and hazelnuts, season with salt and
keep warm.
Pour about 1cm of sunflower oil into a small pan and bring it
to 140ºC. Add the sage leaves and fry very gently until crisp
(but not coloured). When you can’t see any more bubbles
forming around the sides of the sage leaves, they’re done.
Take them out of the oil and drain on kitchen paper. Season
with salt and set aside.
Using a pasta machine, roll the hazelnut pasta dough into

thin sheets. Start from the widest setting and gradually work
down to the thinnest setting, then cut into thin ribbons.
AUTUMN 93
Bring a large pan of salted water to the boil and cook the
pasta for 1 minute. Meanwhile, cut the broccoli into smaller
Recipe continued chunks and warm through in the hazelnut brown butter.
HAZELNUT FETTUCCINE
WITH BROCCOLI
Drain the cooked pasta and toss with the hazelnuts and
broccoli. Immediately divide between bowls, grate the
Godminster cheddar over the top and finish with a pinch of
black pepper and the crispy sage leaves.
94 AUTUMN
SERVES 4 AS A SIDE OR
LIGHT MAIN WITH RICE
TIME 40 MINUTES Sweet wedges of roasted pumpkin are slathered in a fiery jerk
EQUIPMENT BLENDER seasoning and scattered with crunchy seeds, a golden raisin and
caper dressing and lashings of coconut yoghurt. An incredible
dish that boasts a boatload of flavour – serve with rice on the
side for a knockout main.
Pumpkin
1 medium pumpkin, peeled and
seeds removed JERK-SPICED PUMPKIN
50ml light olive oil WITH GOLDEN RAISINS
Salt
Freshly ground black pepper AND COCONUT
Jerk paste MICHAEL BREMNER
15g ginger
1/2 garlic bulb, cloves peeled
25g tamari For the jerk paste, place all ingredients into a blender and
20g olive oil blitz at high speed for 5 minutes, scraping down the sides as
1/2 nutmeg, grated needed. This mixture will make more than you need, but will
3 spring onions keep in the fridge for up to 5 days or can be frozen.
1 shallot, peeled
10g thyme Preheat an oven to 170°C/gas mark 3. Cut the pumpkin into
25g coriander leaves
10g black peppercorns
12 chunky wedges and place on a baking tray, then dress
4g flaky sea salt with the olive oil and season. Roast for 20 minutes or until
7g allspice berries almost tender, then remove from the oven and spread with
1/2 cinnamon stick the jerk paste. Set aside.
1 Scotch bonnet chilli
1/4 lemon Place the pumpkin seeds for the crumb on a tray and toss
1/2 lime
with the teaspoon of olive oil and salt. Roast in the oven for
50g honey
5 minutes, then leave to cool.
Dressing
25g light olive oil For the dressing, heat the olive oil in a small saucepan and
1 shallot, finely chopped add the shallot. Cook for 5 minutes until beginning to brown,
50g golden raisins, chopped then add the golden raisins and capers. Allow to cool
12g fine capers slightly, then season and add the pomegranate seeds and
100g pomegranate seeds
lemon juice.
10g lemon juice
AUTUMN 95
To puff up the black rice, pour the vegetable oil into a
saucepan and heat to 190°C. Add the rice, which should puff
Ingredients continued up almost instantly. When it does, pour the rice into a sieve
JERK-SPICED PUMPKIN
set over a bowl to drain, then transfer the puffed grains onto
WITH GOLDEN RAISINS
AND COCONUT a piece of kitchen paper, season and allow to cool. Once
cooled, mix with the toasted coconut flakes and cooled
Crumb pumpkin seeds.
15g pumpkin seeds
1 tsp olive oil When ready to serve, roast the jerk-covered pumpkin
15g toasted coconut flakes
wedges for 5 minutes or until the pumpkin is tender and hot
10g black rice
Vegetable oil, for deep-frying throughout. Dress plates with the coconut yoghurt, then top
Salt with wedges of pumpkin. Finish by scattering over the raisin
dressing and the crumb. Serve as a side or with rice or a
To serve garden salad for a main course.
200g coconut yoghurt
96 AUTUMN
CHAPTER FOUR
WINTER
OR SIDE
TIME 1 HOUR Sprouts can go wrong easily when boiled to a mush; when
EQUIPMENT HAND BLENDER pan-fried and served raw, however, they retain their crunchy
texture and nutty flavour. Served with a plant-based aioli made
from the liquid found in cans of chickpeas, crispy chestnuts and
sweet, sticky onion jam, this is a way of preparing sprouts that’s
Onion jam perfect for converting those with bad memories of the brassica.
2 tbsp non-dairy butter
2 onions, finely sliced
4 sprigs of thyme BRUSSELS SPROUTS WITH MISO
1/2 tsp balsamic vinegar
Sea salt
AIOLI AND ONION JAM
CHANTELLE NICHOLSON
Miso aioli
100g aquafaba (the liquid
found in tins of chickpeas) Start with the onion jam. Melt the butter in a medium-sized
1 tsp wasabi paste frying pan over a medium heat. When hot, add the onions
1 garlic clove, finely grated
250ml pomace oil, or
and thyme. Season well and cook, stirring regularly, until the
vegetable oil onions turn a deep golden brown (about 30-45 minutes).
150ml olive oil Discard the thyme, add the balsamic vinegar and cook for a
50g miso paste few more minutes, then remove from the heat and set aside.
20g vermouth vinegar, or white
wine vinegar Make the aioli by blitzing the aquafaba, wasabi and garlic
together with a hand blender for 10 seconds. Whilst
Crispy chestnuts
100g vacuum-packed
continuing to blend, slowly drizzle in the pomace and olive
chestnuts, roughly chopped oil a little at a time until emulsified. Stir in the miso and
1 tbsp vegetable oil vinegar and set aside.
Brussels sprouts For the crispy chestnuts, heat the oil in a large frying pan
300g Brussels sprouts, 200g over a high heat. When hot, add the chestnut pieces, season
of these halved, 100g finely
well and sauté until browned. Transfer to a piece of kitchen
shredded
4 tbsp vegetable oil towel and leave to cool and crisp up.
2 tbsp extra virgin olive oil Mix the shredded sprouts with the lemon juice, lemon zest
Sea salt and olive oil, then season well with salt and pepper. For the
Freshly ground black pepper halved sprouts, heat the vegetable oil in a large frying pan.
Add the halved sprouts, cut-side down, and fry for 3–5
minutes until crisp and browned. Season well, then turn and
cook briefly on the other side.
To serve, divide the onion jam between 4 plates. Add the

fried and shredded sprouts then finish with a good dollop of
the miso aioli. Scatter over the crispy chestnuts and serve.
100 WINTER
SERVES 6 AS A SIDE
TIME 30 MINUTES
The pleasing bitterness of chicory is tempered by fresh orange
juice, creamy Stilton and crunchy walnuts in this simple side
dish. Full of bright, sweet flavours, this seasonal dish proves that
100ml orange juice winter has more to offer than root vegetables and brassicas.
50ml chicken stock
25m Madeira
1 star anise CARAMELISED CHICORY
2 sprigs of thyme
3 chicory
WITH ORANGE, BLUE CHEESE
3 tbsp soft brown sugar AND WALNUTS
1 tbsp sea salt, ideally smoked
salt PAUL WELBURN
1 handful of walnuts, chopped
1 handful of crispy shallots
1 handful of Stilton, crumbled Place the orange juice, stock, Madeira, star anise and thyme
1 orange, zested in a pan and gently cook over a low heat for 30–40 minutes
to infuse.
Meanwhile, slice the chicory lengthways, discarding any

damaged outer leaves. Trim the root slightly, but make sure
enough remains to hold the leaves together. Sprinkle the cut
sides with the brown sugar and salt. Place a large deep-
sided non-stick frying pan over a medium heat and place the
chicory cut-side down in the pan.
Cook until dark and caramelised, then strain the orange

juice infusion through a fine sieve into the pan and bring to
the boil. Turn the heat down a little and place a lid over the
pan. Once the liquid has thickened slightly and the chicory is
tender, remove from the heat.
Serve the chicory on a platter cut-side up and drizzle with

the syrupy juices left in the pan. Finish with a scattering of
walnuts, crispy shallots, crumbled Stilton and orange zest.
102 WINTER
SERVES 4 AS A MAIN
TIME 2 HOURS 30 MINUTES,
PLUS OVERNIGHT RESTING This cheffy take on the humble cheese and potato pie is bound
TIME FOR THE PASTRY
to impress at the dinner table. Served alongside spiced red
EQUIPMENT 4 8CM DARIOLE cabbage and butter-roasted sprouts, it’s a prime example of why
MOULDS, 2CM RING CUTTER cooking in winter can be so rewarding (and delicious!).
POTATO AND STINKING BISHOP

Pastry PITHIVIER WITH RED CABBAGE
500g strong white flour, plus
extra for dusting
AND SPROUTS
20g table salt
200g salted butter, diced RICHARD BAINBRIDGE
5 egg yolks, plus 3 extra for
egg wash The day before you plan to serve the dish, make the pastry.
1 pinch of sea salt
Place the flour, salt and butter in a large bowl and rub
Pithivier together with your fingertips until the mixture resembles
4 large red potatoes breadcrumbs. Add the 5 egg yolks and 180ml of water, then
250g Stinking Bishop, sliced bring together into a smooth, slightly shiny dough. Wrap in
2 tbsp thyme leaves cling film and rest in the fridge overnight.
50g salted butter, melted
Sea salt
Make the red cabbage the day before too, ready to be
reheated before serving. Preheat an oven to 150ºC/gas
Red cabbage mark 2. Place a large ovenproof saucepan or casserole dish
500g red cabbage, shredded over a high heat. Pour in the olive oil and add the red onion.
1 tbsp olive oil Cook for a few minutes until translucent, then add the
1 large red onion, chopped cabbage and cook for another 3 minutes. Add the rest of the
125g cooking apple, chopped
ingredients and bring to the boil. Once boiling, turn the heat
100g pears, chopped
1/2 garlic clove, finely chopped down to low and cook until nearly all the liquid has
200ml cider evaporated. Cover and cook in the oven for 2 hours, stirring
6 juniper berries, crushed occasionally. Allow to cool, then chill in the fridge overnight.
2 sprigs of thyme
1 bay leaf The next day, bring a large pan of salted water to the boil.
1/8 nutmeg, grated Peel the potatoes and cut into slices as thin as possible (use
1/8 tsp ground cinnamon
a mandoline if you have one). Use a 2cm ring cutter to cut
1/8 tsp ground cloves
1.5 tsp brown sugar out small coins from each slice, placing them in a bowl of
10g ginger, grated water as you work. Cook the potato coins in the boiling
1.5 tbsp cider vinegar water for 2 minutes, then place into iced water. When cool,
1 tsp salted butter drain and dry on kitchen towel.
Sea salt
Ingredients continue overleaf Recipe continues overleaf
WINTER 105
Line 4 dariole moulds with cling film. Add a little melted
butter to the bottom of each one, then create a layer of
Recipe continued potato. Season, add a little more butter, some thyme leaves,
POTATO AND STINKING
then a layer of Stinking Bishop. Repeat this step until you
BISHOP PITHIVIER WITH RED
CABBAGE AND SPROUTS reach the top of the mould, then cover and chill in the fridge
for 20 minutes. Meanwhile, preheat an oven to 180ºC/gas
Brussels sprouts mark 4 with a baking tray inside.
400g Brussels sprouts, washed
and trimmed Unwrap the rested pastry, cut into eight equal pieces and
100g salted butter
roll them out into circles (around 3–4mm thick) on a floured
work surface. As you work, transfer them to a baking sheet
lined with baking paper. Mix the three egg yolks with a little
cold water and a pinch of salt to make an egg wash.
Take the set potato fillings out of the fridge. To build the
pithiviers, invert the filling onto a circle of pastry. Brush the
potato tower and the pastry base with egg wash, then take a
second pastry circle and lay it over the potato, cupping your
hands to mould the pastry around the filling. Be sure to
leave no air bubbles – if you find any you can cut a small hole
to let the air out and then seal it up again. Once sealed,
brush the pithivier in more egg wash and place in the fridge
to set. Repeat this with the other three pithiviers until you
have 4 sealed and egg-washed pithiviers.
Once the egg wash has set, brush the pithiviers with another
layer of egg wash and score a spiral pattern in the top using
a small knife. Use a fork to crimp the edges of the pithivier
to ensure a firm seal and nice finish.
By now, the baking tray in the oven should be very hot. Line
it with baking paper and place your pithiviers on top. Bake in
the oven for around 30 minutes, or until the pastry is shiny
and golden brown.
106 WINTER
Meanwhile, cook the sprouts. Find a pan that will fit the
sprouts snugly in a single layer and place it over a medium
heat. Heat the butter until foaming, then add the sprouts
and cook gently in the foaming butter for around 25 minutes,
stirring occasionally, until they’re soft and caramelised.
While the sprouts cook, gently heat the red cabbage in a

pan, stirring regularly, until piping hot throughout.
To serve, let the pithiviers cool slightly. Serve alongside the

red cabbage and buttery sprouts.
4 AS A CANAPÉ
TIME 45 MINUTES, PLUS 3 There are few things as pleasing as biting into a soft-on-the-
HOURS FREEZING TIME
inside, crunchy-on-the-outside croquette. Phil Fanning fills his
EQUIPMENT HAND BLENDER with a creamy combination of cauliflower, smoked cheese and
mustard, deep-frying them until crisp and serving alongside a
mint, caper and dill-based salsa verde for dipping.
Croquettes
100g onion, finely diced
CAULIFLOWER CHEESE
25g olive oil CROQUETTES WITH
1 tsp dill seeds
200g cauliflower SALSA VERDE
3 bay leaves
20 pumpkin seeds, chopped PHIL FANNING
150g whole milk
150ml water
100g smoked Mayfield Swiss Begin by making a base for the croquettes. Heat the olive oil
cheese, 75g grated and 25g in a saucepan over a medium heat and gently fry the onion
cut into small cubes and dill seeds until soft (about 5 minutes). Finely chop 50g of
15g wholegrain mustard the cauliflower, then add to the pan along with the bay
Sea salt leaves and pumpkin seeds. Cook until soft and tender (about
5–10 minutes).
Croquette coating
15g pumpkin seeds, finely To finish the croquette mix, chop the remaining 150g of
chopped cauliflower and add to a pan with the milk and water. Gently
65g panko breadcrumbs simmer for about 8 minutes, or until soft. Drain (reserving
1 egg, beaten the liquid) and gently squeeze out any excess moisture.
1 dash of whole milk Place the cauliflower in a small container with the grated
20g plain flour
cheese and mustard and, whilst still hot, blitz with a hand
Vegetable oil, for deep-frying
blender until smooth. Add the remaining diced cheese, the
Salsa verde cauliflower base (discarding the bay leaves) and season to
1 tbsp dill fronds taste. Transfer to a piping bag.
1 tbsp chervil leaves, or
tarragon leaves Wipe a work surface with a damp cloth and place a smooth
1 tbsp mint leaves sheet of clingfilm on top of it. Wipe the clingfilm with the
1 tbsp parsley leaves
20g capers
cloth to smooth out any creases, then place another sheet of
1/4 garlic clove, chopped clingfilm on top and wipe again.
10g Dijon mustard
12g lemon juice
60g olive oil
WINTER 109
Snip the piping bag to create a hole roughly 1.5cm in
diameter, then pipe out the filling in a log along the length of
Recipe continued the cling film. Tightly wrap it up and secure with a knot at
CAULIFLOWER CHEESE each end. Repeat until you’ve used all the croquette mixture,
CROQUETTES WITH
SALSA VERDE placing the logs in the freezer as you work. Once the logs
have set solid (at least 3 hours), unwrap from the cling film
and portion into 5cm sticks. Return to the freezer until ready
to coat.
To make the salsa verde, bring a small pan of water to the

boil and blanch the herbs for 1 minute, then refresh in iced
water. Squeeze dry and then finely chop. Pound the capers,
garlic and Dijon mustard into a rough paste using a pestle
and mortar, then add the herbs and continue pounding. Stir
in the lemon juice and olive oil.
For the coating, mix the pumpkin seeds with the panko
breadcrumbs and place in a wide bowl. Beat the egg with
the dash of milk in another bowl and the flour in a third.
Coat the frozen croquettes in flour, then the egg mix, and
lastly place into the bowl with the breadcrumbs and toss
until fully coated. If not fully covered, re-coat with egg and
breadcrumbs again.
Allow to defrost for 5-10 minutes and bring a deep pan of oil
or a deep-fat fryer to 180°C. Cook the croquettes for 3–5
minutes until golden and crisp (you may need to work in
batches). Drain on kitchen paper and serve hot with the
salsa verde alongside.
110 WINTER
TIME 2 HOURS
EQUIPMENT MANDOLINE This luxurious and ethereal celeriac dish sees thin slices of the
root vegetable draped over truffle-infused cream cheese, before
being topped with sweet dates, crisp batons of apple and a
generous grating of fresh truffle. It’s indulgent, earthy and
1 celeriac
positively thrumming with the unmistakable aroma that makes
280g cream cheese, at room truffles so sought after.
temperature
1 tsp truffle oil
1 pinch of caster sugar SALT-BAKED CELERIAC WITH
8 dates, pitted
20g unsalted butter
1 Granny Smith apple
ADAM HANDLING
1 black truffle, for grating
1 dried porcini mushroom,
ground into a powder, for Preheat an oven to 180°C/gas mark 4. Thoroughly clean and
dusting scrub the celeriac, ensuring there are no muddy bits left in
1 lime, juiced
Chervil leaves, or tarragon
the crevices of the skin. Sprinkle generously with salt, place
leaves, to garnish on a baking tray and roast for 2 hours.
Sea salt
While the celeriac roasts, use a spoon to beat the cream
cheese until whipped, soft and fluffy. Stir through the truffle
oil and sugar, then season to taste and set aside.
Place the butter in a small saucepan set over a medium heat

and allow to melt. Add the dates and gently warm through,
then lift them out (reserving the butter) and chop into small
chunks, roughly 1cm in size.
Core the apple and cut into matchsticks – if doing this in

advance, store the pieces of apple in water with a little
lemon juice to prevent discolouration.
Once the celeriac has been roasting for 2 hours, remove the
celeriac from the oven and allow to cool. Peel off the skin
and finely slice the celeriac into thin sheets using a
mandoline. Warm and dress the celeriac slices in the butter
used to cook the dates.
WINTER 111
To serve, place a spoonful of cream cheese in the centre of
each plate, then add layers of the celeriac over the top to
Recipe continued hide the cheese – if you fold the slices in on themselves
SALT-BAKED CELERIAC WITH when layering, it gives the dish height. Place pieces of date
on top, then balance a stack of apple matchsticks over them.
To finish, sprinkle over a little lime juice, dust with the
powdered mushroom and generously grate truffle all over
the dish. Finish with a few sprigs of chervil and serve.
SERVES 4 AS A MAIN
TIME 2 HOURS
EQUIPMENT HAND BLENDER Full of nourishing, hearty and robust flavours, this dish proves
(OPTIONAL) that vegetarian stews can be just as satisfying as their meaty
counterparts. A simple dinner that’s incredibly adaptable – feel
free to swap out certain elements for whatever you fancy (or
whatever looks good in the shops) to make it your own.
250g chickpeas, soaked
overnight in cold water
1 small bunch of sage CAVOLO NERO
1 garlic bulb, plus 3 cloves AND CHICKPEA STEW
1 onion, chopped
2 carrots, chopped ANNA TOBIAS
1 celery heart, chopped
1 small bunch of parsley, finely
chopped Drain the chickpeas, place them in a saucepan and cover
1 tin of chopped tomatoes with cold water by 2 inches. Cut the garlic bulb through its
1 turnip, peeled and roughly waist and add to the chickpeas, along with the sage and one
chopped (optional)
3 medium potatoes
of the potatoes, cut in half. Add a pinch of salt to the pot and
500g cavolo nero, washed and bring to the boil, skimming off any scum that forms. Reduce
stems removed the heat and allow the chickpeas to happily simmer away for
5 tbsp olive oil at least 1 hour 30 minutes.
6 tbsp extra virgin olive oil
Salt At this point, taste a chickpea – it should be soft and have no
bite. Discard the sage, take out the garlic and squeeze the
cloves out onto a plate, discarding the skins. Mash the garlic
and potato halves with a fork. Stir this back into the
chickpeas and pour over half of the extra virgin olive oil.
Pour the olive oil into a large saucepan over a medium heat
and add the onion, celery and carrot. Season with salt and
pepper and cook for 10 minutes without colouring. Finely
chop the garlic cloves and add them to the pan, along with
the chopped parsley, and cook for 5 minutes. Stir in the
tomatoes and cook for a further 15 minutes.
Add the turnip (if using) and cook for 3 minutes, then
roughly chop and add the remaining potatoes. Stir and cook
for a few more minutes, ensuring everything in the pan is
well combined.
115 WINTER
Strain the chickpeas (reserving the liquor) and stir them into
the vegetables. Pour over enough chickpea liquor to cover
Recipe continued the contents of the pan by 1 inch. Bring to the boil and
CAVOLO NERO AND simmer for a few minutes, then add the cavolo nero and
CHICKPEA STEW
simmer for 10–15 minutes.
Once you’re happy the cavolo nero is cooked, taste and

adjust the seasoning. At this point, you can run a hand
blender around the pot a few times to create a soupier
texture, or leave it as is for something more robust. Pour
over the remaining extra virgin olive oil before serving.
116 WINTER
OR SIDE
TIME 45 MINUTES
The gnarled, knobbly appearance of Jerusalem artichokes
EQUIPMENT BLENDER might put some people off, but like many ‘ugly’ vegetables it
packs a serious punch in terms of flavour. Here, they’re paired
with quick-pickled pears, chicory leaves and a silky, savoury and
unusual yeasted sauce.
Jerusalem artichokes
4 large Jerusalem artichokes
250g unsalted butter JERUSALEM ARTICHOKES
2 bay leaves WITH PICKLED PEARS
2 garlic cloves, finely chopped
4 sprigs of thyme AND YEAST
Sea salt
TOM ANGLESEA
Pickled pear
1 pear
150ml white wine vinegar Scrub the artichokes to remove any dirt, but leave the skins
150g caster sugar on. Melt the butter in a heavy-bottomed pan large enough
150ml water to accommodate the artichokes in a single layer. Add the bay
leaves, garlic and thyme, then add the artichokes. Cook
Yeast purée them slowly, being careful not to burn the butter. Keep
125g fresh yeast, crumbled
moving the pan and basting the artichokes until nice and
60g unsalted butter
1 garlic clove, sliced soft in the centre and caramelised on the exterior – this will
1 bay leaf take about 30–40 minutes.
100ml double cream
Sea salt Meanwhile, make the yeast purée. Melt the butter in a pan
Freshly ground black pepper until just starting to toast and turn brown. Add the sliced
garlic and bay leaf and cook for 1 minute. Add the fresh yeast
Chicory
2 yellow chicory, small leaves
and stir continuously until it starts to toast, which will take
only about 10 minutes. Discard the bay leaf and transfer the
Olive oil, for drizzling contents of the pan to a blender. Blitz, slowly adding the
Lemon juice, to taste cream as you do so to create a smooth purée (you may not
need all the cream). Season and keep warm.
For the pear, combine the water, sugar and vinegar in a pan
and bring to the boil. Stir to dissolve the sugar then remove
from the heat and allow to cool. Peel and quarter the pears,
then remove the core and slice each quarter lengthwise into
3. Once the pickling liquor has cooled to room temperature,
pour it over the pear slices and cover with cling film. Leave
to pickle for 15 minutes.
117 WINTER
When the Jerusalem artichokes are tender, you are ready to
serve. Dress the chicory leaves in a little olive oil and lemon
Recipe continued juice. Spoon the warm purée into the centre of each plate,
JERUSALEM ARTICHOKES then drain and slice the artichokes lengthways, serving two
WITH PICKLED PEARS
AND YEAST halves per plate. Top with slices of drained pickled pear and
finish with the dressed chicory leaves and a final drizzle of
olive oil.
LIGHT MAIN
TIME 2 HOURS 10 MINUTES This is a dish to prepare when you’re looking to impress! In the
EQUIPMENT BLENDER, base of the bowl is a set custard lightly flavoured with Cashel
FOOD PROCESSOR, MELON Blue cheese, which is then covered with a roast celeriac broth.
BALLER Topped with spheres of buttery, Marmite-infused celeriac,
crunchy buckwheat, hazelnuts and a tuile filled with raisin and
hazelnut purée, it’s refined and delicious in equal measure.
Custard
100g double cream
CELERIAC WITH BLUE CHEESE
100g whole milk CUSTARD AND HAZELNUTS
40g Cashel Blue cheese
2 large egg yolks STEVE GROVES
Sea salt
Celeriac Preheat an oven to 110°C/gas mark 1/4. To make the custard,

1 medium celeriac add the cream and cheese to a pan and heat gently until the
100g unsalted butter cheese has melted. Remove from the heat, then beat in the
3 tsp Marmite
milk and egg yolks. Season and pour into ovenproof serving
Nuts and buckwheat bowls (roughly 50g per portion). Place the dishes in a deep
75g unsalted butter roasting tray filled with water that reaches halfway up the
75g roasted hazelnuts bowls, cover with foil or ovenproof cling film and cook in the
50g buckwheat oven for 30 minutes or until set. Allow to gently cool at
Sea salt room temperature.
Tuiles
110g roasted hazelnuts
Wash the celeriac very well, then peel (reserving the skins).
75g hazelnut milk Use a Parisienne scoop or melon baller to cut out around 24
1 pinch of flaky sea salt spheres from the celeriac. Chop up any remaining celeriac
175g golden raisins and reserve along with the skin.
75g Chardonnay vinegar
1 tsp chopped tarragon For the celeriac broth, melt the butter in a heavy-bottomed
4 sheets of feuille de brick
saucepan. Add the reserved celeriac trimmings and peel
pastry, or filo pastry
1 dash of olive oil along with the shallot and cook until caramelised (about 10
minutes). Add 2 litres of water and bring to a simmer. Add
Celeriac broth the dried mushrooms, tamari, thyme and kombu and simmer
50g unsalted butter for 1 hour.
1 banana shallot, sliced
10g dried porcini mushrooms
15g tamari
3 sprigs of thyme
14g kombu flakes
To serve
1 bunch of tarragon Recipe continues overleaf
WINTER 121
Meanwhile, melt the butter for the hazelnuts and buckwheat
in a sauté pan over a medium-high heat until just beginning
Recipe continued to foam. Add the hazelnuts and buckwheat and sauté until
CELERIAC WITH BLUE toasted and golden (about 5 minutes), then season with a
CHEESE CUSTARD AND
HAZELNUTS little salt and drain the nuts and buckwheat on kitchen paper
(reserve the butter for the tuiles). Set aside to cool, then
take 75g of the mixture and crush into a coarse powder
(reserve the remaining mixture to garnish).
Preheat an oven to 170°C/gas mark 3 1/2. Toast the nuts for

the tuile in the oven for 5 minutes, then blend in a food
processor with the salt until they release their oils and form
a smooth butter. With the food processor still running,
gradually add the hazelnut milk. Stir through the chopped
tarragon and 75g of crushed nuts and buckwheat, then
transfer to a piping bag and place in the fridge to chill.
Combine the golden raisins and Chardonnay vinegar with

125ml water in a saucepan and place over a medium-high
heat. Cook until the liquid has evaporated and the raisins
just begin to caramelise. Transfer the raisins to a blender and
blitz until very smooth, then pass through a sieve into a
piping bag. Place in the fridge to chill.
Once the celeriac broth has been cooking for an hour, strain
the liquid into a clean pan, discard the solids, then continue
to simmer the broth until reduced by half.
Meanwhile, cut the brick pastry into 12x12cm squares and

brush with the reserved butter from cooking the nuts and
buckwheat. Pipe a ½cm-wide line of the hazelnut butter
along the bottom edge of the pastry, leaving 1cm clear at
each end. Pipe a line of the raisin purée directly above the
hazelnut butter, ensuring it is the same width and length,
then roll the pastry into a tube around them. Add a dash of
olive oil to a frying pan over a medium heat, then pan-fry the
tubes for 5 minutes, or until crisp. Transfer to kitchen paper
to drain.
122 WINTER
To cook the celeriac spheres, heat the butter in a sauté pan
until lightly foaming over a medium heat. Add the balls of
celeriac and season with a little salt. Continue to cook in the
foaming butter until deeply golden and cooked throughout,
regularly shaking the pan to keep the balls moving. Once
tender, add the Marmite to the pan and cook for another
minute or so to glaze the celeriac.
To serve, top each bowl of custard with 6 of the celeriac

balls. Sprinkle over some of the reserved hazelnut and
buckwheat mixture, then gently pour in some of the hot
celeriac broth. Garnish with tarragon leaves and place the
tuile on top.
SERVES 4 AS A MAIN
PLUS 5–7 DAYS Plump parcels of potato, buckwheat and Jerusalem artichoke
FERMENTING TIME
are wrapped in fermented cabbage leaves and cooked in a
EQUIPMENT 1 KILNER JAR creamy dill sauce, resulting in a filling, hearty bowl of food that
LARGE ENOUGH TO FIT THE belies its minimalist appearance. A celebration of eastern
CABBAGE LEAVES IN European flavours.
BUCKWHEAT, POTATO AND

Fermented cabbage leaves JERUSALEM ARTICHOKE-
1 white cabbage
27g fine salt STUFFED CABBAGE LEAVES
1l water, tepid
KUBA WINKOWSKI
Stuffing
200g floury potatoes
The leaves take 5–7 days to ferment, so leave yourself
150g buckwheat
200g Jerusalem artichokes enough time to do this. If you prefer, you can buy ready-
1 onion, finely chopped fermented cabbage leaves from Polish delicatessens, or
2 tbsp vegetable oil even just raw unfermented white cabbage leaves.
20g plain flour
2 tbsp dried marjoram Bring a large pan of water to the boil (big enough to fit the
1 tsp chilli flakes whole cabbage in). With a small, sharp knife remove the core
Salt
from the cabbage – go deep to release all the leaves.
Carefully place the cabbage into the boiling water for
Cream sauce around 30 seconds or until the leaves begin to separate,
600ml vegetable stock then remove the cabbage and carefully remove and reserve
100g whipping cream the loose leaves. Repeat this process until you have removed
20g unsalted butter around two-thirds of the cabbage leaves.
20g dill, chopped
Salt
Trim the spine of each leaf with a small knife so it is the same
thickness as the rest of the leaf. Season each leaf with a little
salt and begin layering them in the Kilner jar. When the jar is
full, mix the remaining salt with the tepid water and pour
over the leaves. Use a rolling pin to bash the leaves down so
they are compact and fully submerged in the water. Close
the lid and leave at room temperature for 5–7 days. You will
start to see little bubbles appear in the jar – this means
fermentation is occurring. ‘Burp’ the jar every day or two by
opening it to release the built-up gas.
WINTER 125
To make the stuffing, sweat the onion in the oil until golden
brown. Meanwhile, peel and coarsely grate the potatoes and
Recipe continued Jerusalem artichokes. Mix in the buckwheat, cooked onion,
BUCKWHEAT, POTATO AND flour, marjoram and chilli flakes, along with 50ml of the
JERUSALEM ARTICHOKE-
STUFFED CABBAGE LEAVES cabbage fermenting liquor to create a relatively wet mixture.
Season with salt and pepper.
Drain the fermented cabbage leaves – you will need 8 for

this recipe. Place a couple of tablespoons of the stuffing
mixture into each leaf and wrap tightly. Place the parcels
seam-side down into a baking tray just big enough to
accommodate all 8 cabbage parcels.
Preheat an oven to 180°C/gas mark 4. In a saucepan, bring

the vegetable stock, cream and butter to the boil and season
with salt and pepper. Pour this over the parcels, then cover
the tray with tin foil and place in the oven for 30 minutes.
After this time, turn the temperature down to 160°C/gas
mark 3 and bake for 45 minutes.
Remove the foil and carefully drain the sauce out into a pan.
Place the pan over a high heat and reduce to create a
slightly thicker sauce. When you are happy with the
consistency, add the chopped dill. Meanwhile, preheat a grill
to its highest setting.
Place the tray of cabbage parcels under the hot grill and
cook until starting to colour and blister. Serve the parcels
hot with plenty of cream sauce spooned over the top.
126 WINTER
LIGHT MAIN
TIME 1 HOUR 10 MINUTES With parsnips, sprouts and chestnuts at the heart of Paul
EQUIPMENT BLENDER Foster’s salad, it’s hard to think of a plate of food that sums up
winter’s bounty better. Tossed in a mustard dressing with crispy
strips of parsnip and a blizzard of Cornish Yarg cheese grated
over the top, it’s wonderfully fresh and light.
200g fresh chestnuts
3 large parsnips
300ml vegetable oil, for PARSNIP SALAD WITH
deep-frying SPROUTS, CHESTNUTS AND
1 pinch of ground cumin
200g Brussels sprouts, finely CORNISH YARG
shredded
1 banana shallot, finely sliced PAUL FOSTER
1 lemon, juiced
100g Cornish Yarg cheese
1 Romaine lettuce, roughly Preheat an oven to 180°C/gas mark 4 and bring a pan of
chopped water to the boil. Use a sharp knife to make a small incision
Sea salt into each of the chestnuts. Boil the chestnuts for 10 minutes,
then drain, transfer to a baking tray and roast for 15 minutes.
Dressing
1 small onion, finely sliced Meanwhile, peel the parsnips and discard the skins.
1 garlic clove, finely sliced
200ml sunflower oil
Continue using the peeler to create ribbons of parsnips until
50ml cider vinegar you reach the core. Place half of the parsnip ribbons in a
25g Djion mustard bowl and season with the lemon juice and a pinch of sea salt.
Sea salt Leave in the fridge for 1 hour.
Once the chestnuts have roasted for 15 minutes, remove

from the oven and leave to cool. Once cool enough to
handle, peel and cut into quarters. Set aside.
Add the vegetable oil to a small pan and heat to 130°C. Take
the remaining half of the parsnip ribbons and deep-fry,
stirring occasionally, until they are golden (about 5 minutes).
Drain on kitchen paper and season with sea salt and cumin.
127 WINTER
To make the dressing, add the oil to a saucepan over a
medium heat. Cook the onion and garlic until lightly golden,
Recipe continued then leave to cool in the oil. Transfer to a blender along with
PARSNIP SALAD WITH the mustard and cider vinegar, then blitz until smooth.
SPROUTS, CHESTNUTS AND
CORNISH YARG Season with salt and pass through a fine sieve.
Season the sprouts and banana shallot with salt, then leave
for 10 minutes to soften slightly. Mix with the lemon-dressed
parsnips and chestnuts and toss with the mustard dressing.
Divide the lettuce between 4 plates. Top with the parsnip

salad, a nest of parsnip crisps and a generous grating of
Cornish Yarg.
128 WINTER
INDEX
A Purple sprouting broccoli with salsa

apple macha and mole verde 23
Beetroot and apple with black garlic Brussels sprout
ketchup 70 Brussels sprouts with miso aioli and
Potato and Stinking Bishop pithivier onion jam 100
with red cabbage and sprouts 105 Parsnip salad with sprouts, chestnuts
Salt-baked celeriac with apple, dates and Cornish Yarg 127
and truffle 111 Potato and Stinking Bishop pithivier
asparagus with red cabbage and sprouts 105
Asparagus korma 19
Charred asparagus with pickled egg C
yolk and pesto 21 cabbage
Pea pancake with egg, asparagus and Buckwheat, potato and Jerusalem
herb sabayon 37 artichoke-stuffed cabbage leaves 125
aubergine Cavolo nero and chickpea stew 115
Smoked aubergine curry 63 Potato and Stinking Bishop pithivier
with red cabbage and sprouts 105
B Squash gnocchi with cavolo nero and
beans ricotta 75
Broad bean, feta and curried olive tarts carrot
52 Carrots with tarragon and goat’s cheese
Green beans with lemon miso 56 87
beetroot Cavolo nero and chickpea stew 115
Baby beetroot, raspberry and new cauliflower
potato salad 49 Cauliflower cheese croquettes with
Beetroot and apple with black garlic salsa verde 109
ketchup 70 celeriac
Beetroot with goat’s cheese, pesto and Celeriac with blue cheese custard and
seeds 73 hazelnuts 121
black garlic Salt-baked celeriac with apple, dates
Beetroot and apple with black garlic and truffle 111
ketchup 70 celery
Black garlic and mushroom agnolotti 79 Cavolo nero and chickpea stew 115
bread chard
Courgettes with labneh, chickpeas and Smoked cheddar, leek and squash
Turkish bread 47 Wellington 85
Pan con tomate 60 cheese
Peas à la Française with poached duck Beetroot with goat’s cheese, pesto and
egg 41 seeds 73
Purple sprouting broccoli with salsa Broad bean, feta and curried olive tarts
macha and mole verde 23 52
broccoli Caramelised chicory with orange, blue
Hazelnut fettuccine with broccoli 93 cheese and walnuts 102
130 INDEX
Carrots with tarragon and goat’s cheese Cucumber Pad Thai salad 29
87 Jerk-spiced pumpkin with golden raisins
Cauliflower cheese croquettes with and coconut 95
salsa verde 109 Jersey Royals with almonds 30
Celeriac with blue cheese custard and Purple sprouting broccoli with salsa
hazelnuts 121 macha and mole verde 23
Confit fennel with lemon oil and Smoked aubergine curry 63
Spenwood cheese 45 courgette
Hazelnut fettuccine with broccoli 93 Courgettes with labneh, chickpeas and
Heirloom tomato salad with goat’s Turkish bread 47
cheese tuile 59 cucumber
Parsnip salad with sprouts, chestnuts Courgettes with labneh, chickpeas and
and Cornish Yarg 127 Turkish bread 47
Potato and Stinking Bishop pithivier Cucumber and rhubarb aguachile 26
with red cabbage and sprouts 105 Cucumber Pad Thai salad 29
Purple sprouting broccoli with salsa Gazpacho with quail eggs and baby gem
macha and mole verde 23 lettuce 54
Roasted squash with cashews, feta and curry
dates 82 Asparagus korma 19
Salt-baked celeriac with apple, dates Broad bean, feta and curried olive tarts
and truffle 111 52
Smoked cheddar, leek and squash Chettinad mushroom curry 90
Wellington 85 Jersey Royals with almonds 30
Squash gnocchi with cavolo nero and Smoked aubergine curry 63
ricotta 75
chestnut D
Brussels sprouts with miso aioli and dill
onion jam 100 Buckwheat, potato and Jerusalem
Parsnip salad with sprouts, chestnuts artichoke-stuffed cabbage leaves 125
and Cornish Yarg 127 Cauliflower cheese croquettes with
chickpeas salsa verde 109
Cavolo nero and chickpea stew 115 Cucumber and rhubarb aguachile 26
Courgettes with labneh, chickpeas and Lettuce soup 33
Turkish bread 47
chicory E
Caramelised chicory with orange, blue egg
cheese and walnuts 102 Black garlic and mushroom agnolotti 79
Jerusalem artichokes with pickled pears Celeriac with blue cheese custard and
and yeast 117 hazelnuts 121
chilli Charred asparagus with pickled egg
Buckwheat, potato and Jerusalem yolk and pesto 21
artichoke-stuffed cabbage leaves 125 Gazpacho with quail eggs and baby gem
Chettinad mushroom curry 90 lettuce 54
INDEX 131
INDEX
Hazelnut fettuccine with broccoli 93 N

Pea pancake with egg, asparagus and nuts
herb sabayon 37 Beetroot with goat’s cheese, pesto and
Peas à la Française with poached duck seeds 73
egg 41 Caramelised chicory with orange, blue
Potato and Stinking Bishop pithivier cheese and walnuts 102
with red cabbage and sprouts 105 Carrots with tarragon and goat’s cheese
Souffléd potato pancakes with 87
sweetcorn and herbs 65 Celeriac with blue cheese custard and
hazelnuts 121
F Chettinad mushroom curry 90
fennel Hazelnut fettuccine with broccoli 93
Confit fennel with lemon oil and Jersey Royals with almonds 30
Spenwood cheese 45 Roasted squash with cashews, feta and
dates 82
J
Jerusalem artichoke P
Buckwheat, potato and Jerusalem pasta
artichoke-stuffed cabbage leaves 125 Black garlic and mushroom agnolotti 79
Jerusalem artichokes with pickled pears Hazelnut fettuccine with broccoli 93
and yeast 117 Mushroom cannelloni with wild garlic
purée 35
K Squash gnocchi with cavolo nero and
kale ricotta 75
Roasted squash with cashews, feta and parsnip
dates 82 Parsnip salad with sprouts, chestnuts
and Cornish Yarg 127
L pastry
leek Broad bean, feta and curried olive tarts
Smoked cheddar, leek and squash 52
Wellington 85 Celeriac with blue cheese custard and
lettuce hazelnuts 121
Gazpacho with quail eggs and baby gem Heirloom tomato salad with goat’s
lettuce 54 cheese tuile 59
Lettuce soup 33 Potato and Stinking Bishop pithivier
Parsnip salad with sprouts, chestnuts with red cabbage and sprouts 105
and Cornish Yarg 127 Smoked cheddar, leek and squash
Wellington 85
M pear
mushrooms Jerusalem artichokes with pickled pears
Black garlic and mushroom agnolotti 79 and yeast 117
Chettinad mushroom curry 90 Potato and Stinking Bishop pithivier
Mushroom cannelloni 35 with red cabbage and sprouts 105
132 INDEX
peas soup
Pea pancake with egg, asparagus and Gazpacho with quail eggs and baby gem
herb sabayon 37 lettuce 54
Peas à la Française with poached duck Lettuce soup 33
egg 41 squash
pesto Jerk-spiced pumpkin with golden raisins
Beetroot with goat’s cheese, pesto and and coconut 95
seeds 73 Roasted squash with cashews, feta and
Charred asparagus with pickled egg dates 82
yolk and pesto 21 Smoked cheddar, leek and squash
potato Wellington 85
Baby beetroot, raspberry and new Squash gnocchi with cavolo nero and
potato salad 49 ricotta 75
Buckwheat, potato and Jerusalem sweetcorn
artichoke-stuffed cabbage leaves 125 Souffléd potato pancakes with
Cavolo nero and chickpea stew 115 sweetcorn and herbs 65
Jersey Royals with almonds 30
Potato and Stinking Bishop pithivier T
with red cabbage and sprouts 105 tomato
Souffléd potato pancakes with Cavolo nero and chickpea stew 115
sweetcorn and herbs 65 Chettinad mushroom curry 90
Courgettes with labneh, chickpeas and
R Turkish bread 47
radicchio Gazpacho with quail eggs and baby gem
Peas à la Française with poached duck lettuce 54
egg 41 Heirloom tomato salad with goat’s
radish cheese tuile 59
Souffléd potato pancakes with Pan con tomate 60
sweetcorn and herbs 65
raspberry W
Baby beetroot, raspberry and new watercress
potato salad 49 Baby beetroot, raspberry and new
rhubarb potato salad 49
Cucumber and rhubarb aguachile 26
Y
S yoghurt
salad Courgettes with labneh, chickpeas and
Baby beetroot, raspberry and new Turkish bread 47
potato salad 49 Jersey Royals with almonds 30
Heirloom tomato salad with goat’s
cheese tuile 59
Parsnip salad with sprouts, chestnuts
and Cornish Yarg 127
INDEX 133
4 UNIQUE SEASONS.
20 TALENTED CHEFS.
40 GAME-CHANGING RECIPES.
Vegetables are having a moment. No longer relegated

to side dish or accompaniment status, British chefs are
treating them with the same care, attention and respect as
the finest cuts of meat and fish. The result? Some of the
most exciting vegetarian cooking the world has ever seen.
Brought to you by the team behind Great British Chefs,

this cookbook celebrates the new wave of vegetarian
cooking found in the restaurants and kitchens of the
UK. Whether you're vegetarian or not, every one of the
seasonal starters, sides and mains within these pages
prove that meat and fish simply aren't needed to enjoy
fantastic, flavourful and seriously impressive food at home.
www.greatbritishchefs.com

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Vegetables

40 seasonal recipes from

Recipes copyright © The Chefs

All rights reserved. No part of this work may be reproduced or utilized

The right of Food Publishing Limited to be identified as the author

Co-published, printed and distributed using sustainable, environmentally friendly and

Project Manager: Gemma Martí

Thankfully, that’s starting to change in forward-thinking

The meteoric rise of meat-free diets has been well charted,

This book is the follow-up to our best-selling debut, The

Many of the recipes can be served as starters or mains in

6 GREAT BRITISH CHEFS

Another thing this book looks to promote is cooking with

Whether you’re looking to reduce the amount of meat and

GREAT BRITISH CHEFS 7

ANGEL ZAPATA MARTIN p54 p60 ANNA TOBIAS p32 p114

EMILY WATKINS p65 p75 JOSH EGGLETON p20 p84

MICHAEL BREMNER p44 p95 NUD DUDHIA p23 p26

PHIL FANNING p52 p108 RICHARD BAINBRIDGE p49 p104

TOM AIKENS p37 p46 TOM ANGLESEA p70 p117

ON COOKING THESE RECIPES…

18 ASPARAGUS KORMA 44 CONFIT FENNEL WITH LEMON

26 CUCUMBER AND RHUBARB 52 BROAD BEAN, FETA AND CURRIED

28 CUCUMBER PAD THAI SALAD 54 GAZPACHO WITH QUAIL EGGS

32 LETTUCE SOUP 58 HEIRLOOM TOMATO SALAD WITH

37 PEA PANCAKE WITH EGG, 62 SMOKED AUBERGINE CURRY

70 BEETROOT AND APPLE WITH 100 BRUSSELS SPROUTS WITH MISO

72 BEETROOT WITH GOAT’S CHEESE, 102 CARAMELISED CHICORY WITH

Cut the asparagus into 5–6cm pieces. Add the asparagus to

Recipe continues overleaf

Start blitzing the pesto ingredients whilst slowly drizzling in

Finely slice the remaining raw white and green asparagus,

Meanwhile, carefully lift the egg yolks out of the pickling

Divide the asparagus spears between 4 plates and top with

200g purple sprouting

Ingredients continue overleaf

Recipe continues overleaf

Toss the cucumbers with the Thai dressing and place in

In the remaining ghee, add the cardamom pods, cloves,

350g iceberg lettuce

200g of 00 pasta flour, plus

Mix the cooled mushrooms with the grated cheese, ricotta

Recipe continues overleaf

Bring a pan of salted water to the boil, dust a work surface

Pipe the mushroom filling lengthways along the centre of

Meanwhile, make the brown butter by melting the remaining

To serve, pipe some of the wild garlic or spinach purée onto

Recipe continues overleaf

When the sabayon starts to become light and fluffy, remove

Bring a large pan of fresh water to a gentle simmer over a

To serve, place a pea pancake in the centre of each plate

Bring a large pot of water to the boil and add a splash of

Divide the pea mixture between 4 serving plates, then drain

Finely slice the second fennel using a mandoline (or as finely

Place 1 confit fennel quarter onto each plate (it’s important

Recipe continues overleaf

Courgettes As the chickpeas are cooling, make the dressing by mixing