RECIPE

Roasted Jerusalem artichoke and walnut tortellini with Grana Padano broth

Feeds – 4-6

Preparation time – 40 minutes

Resting time for pasta – 30 minutes

Cooking time – 2-3 hours broth / 2 minutes for tortellini

Ingredients 

For the Grana Padano Broth  

A glug of oil

1 onion – halved

1 banana shallot – halved

Small bunch of fresh bay leaves

½ head of garlic

2 carrots – halved

Glass of white wine – around 175ml

1 large rind of Grana Padano Riserva 

1 tsp peppercorns

Small bunch of fresh thyme

Bunch of parsley

For the Roasted Jerusalem Artichoke Tortellini 

500g Jerusalem artichokes – cleaned

3 cloves of garlic – left in their skins

A glug of olive oil

Sprinkle of sea salt flakes

150ml water

6 tbsp of cream/water to loosen, plus a little extra if necessary

Around 6-8 large sage leaves – finely chopped

30g Grana Padano Riserva – finely grated

25g walnuts – toasted and finely chopped

For the Pasta  

300g ‘00’ pasta flour

3 Heritage Breed eggs

1 Heritage Breed yolk (add an extra yolk if your eggs are particularly small)

sprinkle of salt

Method

For the Grana Padano broth:

In a large casserole dish or saucepan (that can easily accommodate 2 litres) add a good glug of oil. Place over a medium heat and once hot add in your carrots, onion, shallots, bay leaves and garlic all flesh side down. Allow to soften and evenly brown slightly. Once evenly browned, add in your glass of white wine to deglaze the pan. Next add 2 litres of water and the large rind of the Grana Padano Riserva, pepper corns, fresh thyme and parsley. Bring to the boil then reduce the heat a little and allow to cook until it reduces to around 1 litre of liquid. This should take between 2.5 -3 hrs. Strain before serving.

For the roasted Jerusalem artichoke:

Preheat the oven to 180 degrees Celsius. In a roasting dish, add the Jerusalem artichoke, garlic cloves and seasoning. Roast for 30-40 minutes depending on how large the artichokes are. Ten minutes before removing from the oven, add in the water. Once cooked the artichokes should be soft and fluffy. Allow to cool a little, then roughly chop. I like to leave the skins on for maximum flavour. Place the Jerusalem artichoke in a blender and squeeze the roasted garlic from their skins.  Add these to the blender with the cream, the roughly chopped sage leaves and blitz until you have a smooth-ish consistency. Now add in the Grana Padano Riserva, stir, taste and season to your preference. Allow to cool ahead of filling your pasta. 

For the fresh pasta:

Pour the flour out onto your work surface and make a well in the middle. Crack the eggs and egg yolk into the well, add salt and combine the eggs and flour using a fork until it all comes together. Once it starts to come together, roll up your sleeves and get your hands involved. You’ll need to knead the dough for around five minutes or until the dough is smooth and springy. Wrap in clingfilm and place in the fridge for at least 30 minutes-1 hour before rolling it out.

Once rested, divide the  dough into three pieces (keep the pieces you are not rolling out wrapped to avoid them drying out) then using a rolling pin, roll out each piece into a rectangular shape ready to pass through your pasta machine. Be sure to pass it through each setting twice, starting with the largest and working your way down to the smallest. You can also roll this out with a rolling pin, just ensure you roll out the pasta until it’s almost transparent and gently flour when rolling.  

Lay your long strips of pasta out on a clean lightly floured or lightly semolina coated work surface. Then with a pasta cutter (or glass) cut into even circles (about 3.5cm x 3.5cm).

Spoon one tsp of filling into the centre of each round then using your finger run a little water across one half of pasta so that when you fold it into a semi-circle the edges stick. Ensure there’s no air trapped around the filling, press the edges together firmly and then wrap the bottom of the semi-circle around your finger and fold one edge over the other. Repeat until you have made all your tortellini. Refrigerate until ready to cook. 

When both your broth and pasta are good to go, simply add your tortellini to your broth to cook for around one minute or two. With a slotted spoon, divide them up between your serving bowls before ladling the broth via a sieve into each of the serving bowls. Finish with a drizzle of oil, an extra grating of Grana Padano Riserva and freshly ground black pepper.

 FOR MORE INFO ON THE BRILLIANT GRANA PADANO HEAD HERE

IN COLLABORATION WITH GRANA PADANO

This is the kind of dish I relish cooking while grey skies prevail and the rain is constant. The kind of dish you commit an entire afternoon to, just to reap the rewards from these delicately rich, picture perfect, plump little bundles. Hours spent in the kitchen, dog at my feet who is appearing to snooze but wickedly alert and ready for any mishaps! The radio is on, hunger will be my only time constraint and the methodic and repetitive nature of making tortellini will allow my mind to wander and relax …this is my favourite kind of day! The process is joyous, requires patience, enough sampling to hold your attention and hunger and will deliver surprisingly hearty results.

 This may seem like a long and somewhat laborious recipe but once you’ve read it through you’ll see that the techniques are simple enough. Make this once and I promise you’ll be convinced and will be batch making (and probably freezing) ahead of your next gathering.

The Grana Padano broth is deliciously delicate, sweet, fresh and just completely delightful alongside the tortellini. For this recipe I am using Grana Padano Riserva, which is aged for over 20 months. Jerusalem artichoke is a favourite ingredient in our household, and pasta is the perfect vehicle to house it. This I can truly say is joyful cooking. All elements of this dish are born from the coming together and celebration of fresh, seasonal ingredients. I for one will be making up batches of these little bundles and will be sharing them with whoever is lucky enough.

JERUSALEM ARTICHOKE SOUP with miele steam oven

FEEDS 4-6 | PREPARATION TIME – 10 MINUTES | COOKING TIME – 40 MINUTES

INGREDIENTS:
SOUP -
2 TBSP BUTTER
1 WHITE ONION- PEELED AND DICED
1 STALK OF CELERY- FINELY DICED
2 CLOVES OF GARLIC, PEELED AND CRUSHED
1 FRESH BAY LEAF
1KG JERUSALEM ARTICHOKE – THOROUGHLY WASHED, PEELED, PEELINGS KEPT AND ROUGHLY CHOPPED
1.2LTRS OF GOOD QUALITY CHICKEN OR VEGETABLE STOCK
GENEROUS SPRINKLE OF SEA SALT FLAKES- TO TASTE
GOOD SPRINKLE OF WHITE PEPPER

CRUMBLE-
KNOB OF BUTTER
GOOD GLUG OF OIL
SKINS OF THE JERUSALEM ARTICHOKES FINELY CHOPPED
2 HANDFULS OF COOKED CHESTNUTS- ROUGHLY CHOPPED
2 HANDFUL OF FRESH BREADCRUMBS
HALF A BUNCH OF SAGE- FINELY CHOPPED
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
HANDFUL OF FINELY GRATED PARMESAN

FOR THE SOUP BEGIN BY MELTING the butter. Once melted add in the onion, celery, garlic and bay leaf and allow to sweat until the onion turns translucent and sweet, for around 7-8 minutes. 

For the Jerusalem artichokes, thoroughly wash them first to remove any dirt then peel, setting the skins to one side. These can be used in the crumble. Cut the flesh into even chunks, around 1 ½ inch pieces then add these plus the skins to a perforated tray and place in the Miele steam oven. Steam at 90 degrees Celsius for 6-8 minutes or until soft the whole way through. Once cooked add in the chunks with your onionsand pour over your hot stock, simmer over a medium heat for 2 minutes then blitz to a smooth consistency. Check and adjust seasoning to your taste.

Tip – For a whiter cleaner dish peel the artichokes, for a more rustic chestnut colour and deeper flavour soup, save time and keep the skins on.

For the crispy sage leaves, heat a generous glug of oil over a medium to high heat. Once hot, add in the sage leaves ensuring they fizz immediately. If they don’t they wont turn crisp. Allow to cook for 30 seconds or so or until they no longer fizz and are dark green. Remove and drain on paper towel and set to one side to garnish. 

For the crumble; finely dice the steamed Jerusalem artichoke skins. Add a large knob of butter to the remaining oil used to fry the sage leaves and place over a medium to high heat. Once hot add in the finely chopped Jerusalem artichokes, chestnuts, breadcrumbs, sage and seasoning. Allow the breadcrumbs to crisp up and turn a golden brown and serve alongside your soup with freshly grated Parmesan and the crispy sage leaves 

PREPARATION TIME: 30 MINUTES | MARINATING TIME: 1 HOUR(S) | COOKING TIME: 25 MINUTES | FEEDS: 6-8

INGREDIENTS:
GLUG OF OIL
3 MUNCHKIN PUMPKINS (CUT INTO QUARTERS)
2 GOLDEN BEETROOTS
2 PERSIMMON (FINELY SLICED)
GENEROUS SPRINKLE OF SEAT SALT
FRESHLY GROUND PEPPER
KNOB OF BUTTER
200G CHANTERELLE MUSHROOMS
ZEST OF ONE ORANGE

PUMPKIN LABNEH | 250G GREEK YOGURT (STRAINED IN A MUSLIN UNTIL THICK) | HEAPED TEASPOON OF SALT | 100G PUMPKIN PUREE | GENEROUS SPRINKLE OF SEA SALT | GROUND BLACK PEPPER

HAZLENUT BUTTER | 100G HAZLENUTS | 150G BUTTER

DUKKAH | 70G ALMONDS | 40G TOASTED SESAME SEEDS | 2 TBSP CORIANDER SEEDS | 2 TBSP CUMIN SEEDS | 1 TSP SEA SALT | 2 TBSP FRESH BLACK PEPPER

BEGIN BY MAKING THE LABNEH BY FIRST STIRRING THROUGH THE SALT THROUGH THE YOGURT | THEN TRANSFER TO A MUSLIN CLOTH SET OVER A SIEVE | TIE UP THE MUSLIN AND ALLOW TO STRAIN FOR OVER AN HOUR | ONCE THICK ADD THE PUMPKIN PUREE AND SEASONING | PREHEAT YOUR OVEN TO 190 DEGREES CELSIUS | SLICE UP THE PUMPKINS | DRIZZLE WITH OIL AND SEASONING THEN ROAST UNTIL THEY BEGIN TO CRISP FOR UP TO AROUND 3O MINUTES | PREPARE THE GOLDEN BEETS , PERSIMMON AND SET ASIDE UNTIL TO READY TO PLATE UP | HEAT A LARGE PLAN ADDING A GENEROUS KNOB F BUTTER ONCE SIZZLING ADD THE MUSHROOMS AND FRY UNTIL CRISP | DRY ON PAPER TOWEL AND KEEP WARM UNTIL READY TO SERVE | LIGHTLY TOAST THE HAZELNUTS THEN TRANSFER TO A LIDDED CONTAINER | SHAKE TO REMOVE THE HAZELNUT SKINS | NEXT ROUGHLY CHOP AND COMBINE WITH BUTTER IN A PAN OVER LOW TO MEDIUM HEAT | SIMMERING FOR 4-5 MINUTES | KEEP WARM UNTIL READY TO SERVE

FOR THE DUKKAH MIX | BEGIN BY RUBBING THE ALMONDS IN A TEA TOWEL TO REMOVE ANY SKIN | THEN ROAST ON A BAKING TRAY UNTIL GOLDEN FOR AROUND 3 MINUTES ON 180 DEGREES CELSIUS | TRANSFER TO A FOOD PROCESSOR AND BLITZ UNTIL ROUGHLY CHOPPED | IN A DRY FRYING PAN LIGHTLY TOAST THE SESAME SEEDS AND ADD THESE TO THE CHOPPED ALMONDS | NEXT ADD THE CUMIN AND CORIANDER SEEDS TO THE FRYING PAN | LIGHTLY TOAST UNTIL THEY BEGIN TO POP | GRIND IN A PESTLE AND MORTAR AND THEN ADD TO THE ALMONDS AND SESAME SEEDS

TO SERVE | PLATE UP ALL INGREDIENTS | START WITH THE PUMPKIN LABNEH AS THE BASE | THEN BUILD ALL OTHER INGREDIENTS ON TOP OF THIS | WORKING TO CREATE A CIRCLE IN THE CENTRE OF THE PLATE | SERVE THE PUMPKIN, MUSHROOM AND HAZELNUT BUTTER WARM AND EVERYTHING ELSE AT ROOM TEMPERATURE | FINISH WITH A LITTLE ORANGE ZEST AND BLACK PEPPER

VENISON, RED CABBAGE, ROASTED GRAPES, HERITAGE POTATO, WILD GARLIC, BEET, BLACKBERRIES

PREPARATION TIME: 35 MINUTES | COOKING TIME: 1 HOUR | FEEDS 6-8

INGREDIENTS:
HERBED VENISON: 650G VENISON LOIN | 2 TSP ALLSPICE BERRIES | 2 TSP PEPPERCORNS | GENEROUS SPRINKLE OF SEA SALT FLAKES | BUNCH OF SAGE (LEAVES FROM THE STALK) | BUNCH OF ROSEMARY (LEAVES FROM THE STALK)

BRAISED RED CABBAGE: 1 RED CABBAGE (FINELY SHREDDED) | 1/2 BOTTLE OF RED WINE | 500ML RED WINE VINEGAR | GENEROUS SPRINKLE OF SEA SALT |SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
3 STAR ANISE | 1 CINNAMON STICK | 1 TSP ALLSPICE BERRIES - GROUND | 2 TBSP DARK BROWN SUGAR

HERITAGE POTATOES: 700G PURPLE POTATOES (DICED - SKIN LEFT ON) | 5 BEETROOTS CLEANED AND CUT INTO QUARTERS | 3 RED ONIONS SKIN LEFT ON AND QUARTERED | 3 BABY SHALLOTS SKIN LEFT ON AND HALVED | 1 LARGE BRUNCH OF RED SEEDLESS GRAPES BROKEN UP INTO 6 EVEN CLUSTERS | GLUG OF OIL | SEVERAL SPRIGS OF ROSEMARY | SPRINKLE OF SEA SALT FLAKES

ROASTED GARLIC CARROT PUREE: 1/2 HEAD OF GARLIC - ROASTED IN FOIL | 3 LARGE HERITAGE CARROTS ROUGHLY CHOPPED | LARGE KNOB OF BUTTER | GENEROUS SPRINKLE OF SEA SALT FLAKES | SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

150G BLACKBERRIES - HALVED

BLACKBERRY JUS: GLUG OF OIL | 1 RED ONION FINELY SLICED | GENEROUS SPRINKLE OF SEA SALT FLAKES | SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER | 150ML RED WINE | 350ML GOOD QUALITY BEEF STOCK | 2 TBSP OF BLACKCURRANT JAM | 3 SPRIGS OF ROSEMARY | KNOB OF BUTTER

BEGIN BY BLITZING TOGETHER ALL HERB INGREDIENTS FOR THE VENISON | ROLL THE LOIN THE HERBS | TAKE A LARGE FRYING PAN, ADD A GLUG OF OIL AND PLACE ON A HIGH HEAT | SEAR ALL SIDES OF THE VENISON, GIVING IT A DARK AND SLIGHTLY CRISPY EDGE | PLACE IN THE OVEN ON 180 DEGREES CELSIUS FOR AROUND 10-12 MINUTES (DEPENDING ON LOIN THICKNESS) | THEN REMOVE AND COVER WITH FOIL AND TEA TOWELS SO STAYS WARM WHILST IT RESTS FOR AT LEAST 30 MINUTES |

PREPARE THE BRAISED CABBAGE INGREDIENTS | COMBINE, COVER AND PLACE IN THE OVEN FOR AT LEAST 40 MINUTES UNTIL SOFT AND FRAGRANT

PREPARE ALL VEGETABLES AS NOTED | SPREAD ACROSS SEVERAL ROASTING TRAYS | DRIZZLE WITH OIL AND SEASONING AND COOK FOR AROUND 30-35 MINUTES | WRAP THE GARLIC BULK WITH SKIN STILL ON WITH FOIL AND PLACE IN THE OVEN ON 180 DEGREES CELSIUS FOR 20 MINUTES | UNTIL SWEET AND SOFT THEN REMOVE SKIN AND SET TO ONE SIDE

ROUGHLY CHOP THE HERITAGE CARROTS | ADD TO A LARGE PAN OF SALTED WATER AND BOIL UNTIL SOFT | ONCE SOFT, TRANSFER CARROTS TO A BLENDER WITH SEASONING | ROASTED GARLIC AND BUTTER AND BLITZ UNTIL SMOOTH | KEEP WARM UNTIL READY TO SERVE | PREPARE BLACKBERRIES AS NOTED

FOR THE JUS | HEAT A GLUG OF OIL OVER A MEDIUM HEAT | ADD IN THE ONIONS, SEASON AND ALLOW TO COOK FOR AROUND 15 MINUTES UNTIL SOFT STICKY AND BEGINS TO DARKEN | ADD THE RED WINE | INCREASE THE HEAT AND ALLOW TO BOIL FOR 5 MINUTES | ADD THE BEEF STOCK AND JAM ALONG WITH THE ROSEMARY | CONTINUE TO SIMMER UNTIL YOU HAVE A RICH JUS | JUST BEFORE SERVING ADD A KNOB OF BUTTER FOR AN EXTRA GLOSSY FINISH

PLATE UP YOUR DISH STARTING WITH THE CARROT AND GARLIC PUREE | NEXT ADD ON THE BRAISED CABBAGE, ROASTED POTATOES, BEETS, ONIONS AND GRAPES | WORKING ROUND IN A CIRCLE AND LEAVING ENOUGH ROOM FOR SOME GENEROUS CUTS OF VENISON | FINALLY GARNISH WITH BLACKBERRIES AND RICH JUS

GRAZIA MAGAZINE RECIPE -BASIL GNOCCHI WITH SAMPHIRE, CAVOLO NERO, SAGE & PISTACHIOS 

THIS IS ONE OF MY ALL TIME GO TO COMFORT DISHES THAT I HAVE SHARED IN THIS WEEKS GRAZIA MAGAZINE . SUPER SIMPLE TO MAKE, PERFECT FOR A DINNER PARTY (YOU CAN PREP THE GNOCCHI BEFORE HAND) AND MEGA FLAVOURSOME.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 1.10 MINUTES | FEEDS: 4

INGREDIENTS:
BASIL GNOCCHI:
1KG DESIREE POTATOES – LEFT WHOLE
GENEROUS SPRINKLE OF SEA SALT FLAKES
1 EGG YOLK
60G PARMESAN – FINELY GRATED
155G PLAIN FLOUR
HANDFUL OF BASIL LEAVES – ROUGHLY CHOPPED
SEVERAL TURNS OF BLACK PEPPER

SEVERAL GENEROUS GLUGS OF OLIVE OIL
2 CLOVES OF GARLIC- CRUSHED AND ROUGHY CHOPPED
1 LARGE HANDFUL OF CAVOLO NERO – FINELY SHREDDED
2 HANDFULS OF SAMPHIRE
GENEROUS SPRINKLE OF SEA SALT FLAKES
HANDFUL OF SAGE LEAVES – FINELY SLICED
20G SHELLED PISTACHIOS – ROUGHLY MUDDLED
30G PARMESAN – FINELY GRATED

ROAST YOUR POTATOES ON 200 DEGREES CELSIUS FOR 50 MINUTES THEN SCOOP OUT POTATO FROM THE SKINS | ADD IN THE SALT, CHOPPED BASIL, EGG YOLK, PARMESAN AND TWO THIRDS OF THE FLOUR | KNEAD INTO A DOUGH ADDING IN THE EXTRA FLOUR WHEN NEEDED, SO DOUGH’S NO LONGER STICKY | DIVIDE INTO THREE AND ROLL OUT INTO LONG STRIPS, CUT INTO 2CM PIECES | IN BATCHES ADD TO A LARGE PAN OF SALTED BOILING WATER AND COOK FOR 2-3 MINUTES, UNTIL THEY FLOAT TO THE TOP

FOR THE SAUCE, HEAT YOUR OIL IN A LARGE FRYING PAN THEN COMBINE ALL INGREDIENTS | (HOLDING BACK HALF THE PARMESAN AND PISTACHIOS TO GARNISH WITH) COOK FOR 2-3 MINUTES |THEN ADD IN THE GNOCCHI, MIX THEN SERVE WITH AN EXTRA SPRINKLE OF PISTACHIOS AND PARMESAN

LAVAZZA -COFFEE BRAISED & ROASTED MUSHROOMS & SHALLOTS WITH HOMEMADE TAGLIATELLE

I’M AS MUCH A LOVER OF PASTA AS I AM OF COFFEE AND THIS DISH SUBTLY COMBINES BOTH OF THOSE. FRESHLY MADE TAGLIATELLE WITH COFFEE POACHED AND ROASTED SHALLOTS, MADE USING LAVAZZA’S QUALITY ROSSA ROAST AND GROUND FOR AN RICH AND EARLY NOTE. THE MUSHROOMS ARE ALSO FRIED WITH THE PRONTISSIMO INSTANT COFFEE WHICH ADDS A RICH UMAMI NOTE TO THIS DISH. VEGETARIAN PASTA LOVERS SHOULD GIVE THIS ONE A TRY.

PREPARATION TIME: 30 MINUTES | MARINATING TIME: 30 MINUTES | COOKING TIME: 30 MINUTES | FEEDS: 4

INGREDIENTS:
PASTA:
400G ‘00’ FLOUR
4 LARGE EGGS
SPRINKLE OF SALT

COFFEE POACHED SHALLOTS:
12 BABY SHALLOTS – PEELED AND LEFT WHOLE
GENEROUS GLUG OF BALSAMIC
2 TBSP HONEY
100ML COFFEE
DRIZZLE OF OIL
SPRINKLE OF SEA SALT
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

 1 BULB OF GARLIC – ROASTED WHOLE
SEVERAL GENEROUS GLUGS OF OLIVE OIL
GENEROUS KNOB OF BUTTER
SEVERAL GENEROUS SPRINKLE OF SEA SALT FLAKES
2 TSP INSTANT COFFEE
SEVERAL SPRIGS OF THYME – LEAVES REMOVED FROM THE STALKS
500G MUSHROOMS OF YOUR CHOICE – CHANTERELLES, ENOKI, SHITAKI, PORCINI (ANY LARGE MUSHROOM CUT DOWN TO A SIMILAR SIZE TO THE OTHERS)

GARNISH:
SMALL BUNCH OF PARSLEY – ROUGHLY CHOPPED
SEVERAL SPRIGS OF THYME – LEAVES REMOVED FROM STALK – FINELY CHOPPED
PARMESAN – GRATED (OPTIONAL)

BEGIN BY MAKING YOUR PASTA, AS YOU WILL NEED TO PLACE IT IN THE FRIDGE TO REST BEFORE ROLLING IT OUT | SIEVE YOUR FLOUR ONTO YOUR WORK SURFACE AND MAKE A WELL IN THE MIDDLE | CRACK YOUR EGGS INTO THE WELL, ADD THE SALT AND USING A FORK COMBINE THE EGGS AND FLOUR UNTIL IT ALL COMES TOGETHER | ONCE IT STARTS TO COME TOGETHER ROLL UP YOUR SLEEVES AND GET YOUR HANDS INVOLVED | YOU’LL NEED TO KNEAD THE DOUGH FOR AROUND FIVE MINUTES OR UNTIL THE DOUGH IS COMPLETELY SMOOTH AND SPRINGY | WHEN YOU SLICE INTO IT YOU SHOULD SEE AIR POCKETS. WRAP IN CLING FILM AND PLACE IN THE FRIDGE FOR AT LEAST THIRTY MINUTES BEFORE ROLLING IT OUT

ONCE RESTED DIVIDE YOUR DOUGH INTO FOUR THEN USING A ROLLING PIN | ROLL IT OUT INTO A RECTANGULAR SHAPE READY TO PASS THROUGH YOUR PASTA MACHINE | BE SURE TO PASS IT THROUGH EACH SETTING TWICE BEFORE FINALLY PASSING IT THROUGH THE TAGLIATELLE SETTING | YOU CAN ALSO ROLL THIS OUT WITH A ROLLING PIN, JUST ENSURE YOU ROLL OUT THE PASTA UNTIL IT’S ALMOST TRANSPARENT | NEXT GENTLY FLOUR AND FOLD INTO FOUR BEFORE SLICING IT INTO THIN STRIPS OF TAGLIATELLE | ONCE CUT EITHER GENTLY ROLL ROUND YOUR HAND INTO SMALL NESTS USING FINE SEMOLINA TO PREVENT IT FROM STICKING OR LAY OUT FLAT WITH A SPRINKLE OF SEMOLINA | PLACE IN SALTED BOILING WATER FOR 2-3 MINUTES OR UNTIL AL DENTE WHEN READY TO COOK.

FOR THE SHALLOTS COMBINE ALL SHALLOT INGREDIENTS IN A SMALL TRAY | PREHEAT THE OVEN TO 170 DEGREES CELSIUS | ALLOW THE SHALLOTS TO BRAISE FOR 20-25 MINUTES OR UNTIL SOFT WITH THE EDGES TURNING CRISPY | KEEP WARM UNTIL READY TO SERVE

WRAP A WHOLE BULB OF GARLIC IN FOIL | PLACE IN THE OVEN FOR AROUND 20 MINUTES ALSO OR UNTIL THE CLOVES ARE SOFT

HEAT A LARGE PAN UNTIL PIPING HOT | ADD BOTH BUTTER AND OIL PLUS SEASONING BEFORE ADDING IN THE MUSHROOMS | COOK IN BATCHES SEASONING EACH BATCH AS YOU GO | COOK UNTIL GOLDEN AND CRISP, SAVING ANY JUICES TO ONE SIDE | ONCE BOTH THE SHALLOTS AND MUSHROOMS ARE READY | ADD YOUR PASTA TO THE BOILING WATER AND COOK UNTIL UNTIL AL DENTE FOR AROUND 2 MINUTES AND DRAIN

COMBINE THE PASTA WITH THE MUSHROOMS, SHALLOTS AND SWEET ROASTED GARLIC THEN GARNISH WITH AS MUCH PARSLEY, THYME AND PARMESAN AS YOU WISH PLUS A LITTLE EXTRA DRIZZLE OF EXTRA VIRGIN OLIVE OIL

 TAHINI CHEESECAKE WITH OREO BISCUIT

BRILLIANT RECIPE FROM JOANNA RESIAK

PREPARATION TIME: 20 MINUTES | COOKING TIME: 1.15 HOUR(S) | FEEDS: 6-10

INGREDIENTS

BISCUIT BASE:
2 PACKS OF OREOS CRUSHED AND BLITZED
100G BUTTER

TAHINI CHEESECAKE MIXTURE:
500G CREAM CHEESE
250G MASCARPONE
1 TSP VANILLA PASTE
1 LEMON - ZESTED
150G CASTER SUGAR
150G TAHINI
3 EGGS
BLACK FOOD COLOURING FOR MARBLING

BEGIN BY LINING YOUR CAKE TIN WITH PARCHMENT | THE REMOVABLE BASED TINS MAKE REMOVING THE CHEESECAKE A LOT EASIER.

BLITZ YOUR OREOS INTO A FINE CRUMB | MELT YOUR BUTTER THEN COMBINE WITH THE BLITZED OREOS | FIRMLY AND EVENLY PRESS INTO THE BASE OF THE CAKE TIN | BAKE FOR 10 MINUTES THEN REMOVE ALLOWING THE BASE TO SET

NEXT COMBINE ALL THE CHEESECAKE MIXTURE APART FROM THE EGGS | WHISK UNTIL THOROUGHLY COMBINED IN A FOOD PROCESSOR OR WITH AN ELECTRIC WHISK | ONE BY ONE ADD IN THE EGGS WHISKING AGAIN UNTIL THOROUGHLY COMBINED

POUR OVER YOUR BISCUIT BASE | NEXT COMBINE YOUR BLACK FOOD COLOURING WITH A LITTLE SPLASH OF WATER SO YOU CAN POUR IT | POUR LINES ACROSS THE CHEESECAKE THEN USING THE END OF A KNIFE RUN ACROSS THE LINES | OR SWIRL THE FOOD COLOURING INTO THE TOP OF THE CHEESECAKE MIXTURE TO GIVE A MARBLING EFFECT.

PLACE IN THE OVEN AND BAKE FOR 45-50 MINUTES | UNTIL THE CAKE RETAINS A LITTLE WOBBLE TO IT | TURN THE OVEN OFF, OPEN THE DOOR SLIGHTLY AND ALLOW TO COOL IN THE OVEN TO AVOID SPLITTING | COOL BEFORE REMOVING FROM THE TIN.

 VOGUE RECIPE- BLACK ROASTED SESAME & PURPLE BASIL VEGAN ICE CREAM

COME THE SUMMER MONTHS THERE’S THE TEMPTATION TO OVERINDULGE ON ALL THINGS SWEET AND FROZEN, WHICH WAS WHAT FIRST PROMPTED ME TO VEER FROM THE TRADITIONAL SUGAR LADEN, RICH IN DAIRY ICE CREAMS TO THIS VEGAN ALTERNATIVE. IT’S WORTH STOCKING UP AND STORING A BATCH OF THIS FOR THOSE EXTRA HOT AND BALMY EVENINGS SO YOU CAN INDULGE GUILT FREE.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 2-3 HOUR(S) | FEEDS: 4-6

INGREDIENTS
400G CASHEWS- SOAKED FOR 2-3 HOURS
100G ROASTED SESAME SEEDS – SOAKED FOR 2-3 HOURS
400G (1 TIN ) FULL FAT COCONUT MILK
40G MAPLE SYRUP OR HONEY
300G SILKEN TOFU
200ML ALMOND MILK
LARGE HANDFUL OF PURPLE OR THAI BASIL LEAVES – LIGHTLY CRUSHED OR BRUISED

BEGIN BY SOAKING BOTH YOUR CASHEWS AND SESAME SEEDS | FOR AS LONG AS POSSIBLE AND A MINIMUM OF TWO HOURS | THIS WAY IT WILL MAKE FOR A SMOOTHER LESS GRAINY ICE CREAM- YOU CAN ALSO ADD IN YOUR BRUISED BASIL LEAVES AT THE STAGE TO INFUSE THE CASHEWS

ONCE DRAINED, REMOVE THE BASIL LEAVES | BLITZ CASHEWS AND SESAME SEEDS UNTIL YOU HAVE A SMOOTH PASTE | ADD IN ALL REMAINING INGREDIENTS ALONG WITH JUST 5 OF THE BASIL LEAVES INTO THE FOOD PROCESSOR AND BLITZ UNTIL YOU HAVE A WELL COMBINED AND FAIRLY RUNNY LIGHT GREY CONSISTENCY | TRANSFER TO AN ICE CREAM MACHINE AND CHURN FOR AROUND 35-45 MINUTES. ALTERNATIVELY PLACE IN A BOWL IN THE FREEZER AND WHISK EVER HALF AN HOUR OR SO UNTIL SMOOTH AND FROZEN.

CAULIFLOWER STEAKS, CAULIFLOWER & PEA PUREE, ZESTED CAULIFLOWER LEAVES

A PERFECT VEGETARIAN DISH FOR THOSE LATE SUMMER MONTHS OR EVEN WINTER MONTHS FOR THOSE KEEN TO CONTINUE COOKING AL FRESCO. A GRIDDLE CAN BE USE IF ITS NOT QUITE BARBECUE WEATHER OR FAILING THAT ROAST ON A HIGH HEAT IN THE OVEN

PREPARATION TIME: 10 MINUTES | COOKING TIME: 20 MINUTES | FEEDS: 4

INGREDIENTS
CAULIFLOWER:
1 LARGE OR 2 MEDIUM CAULIFLOWERS (CUT INTO STEAKS AROUND 1INCH THICK (KEEP THE LEAVES)
GENEROUS KNOB OF BUTTER
DASH OF OLIVE OIL
GENEROUS SPRINKLE IF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

PEA PUREE:
300G FROZEN PEA – COOKED
60G CRÈME FRAICHE
2 SPRIGS OF FRESH THYME- LEAVES REMOVED FROM STALK
TWO SPRIGS OF MINT- LEAVES REMOVED FROM STALK
ZEST OF HALF A LEMON
DASH OF OLIVE OIL
GENEROUS SPRINKLE IF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

GARNISH-
GLUG OF OLIVE OIL
3 SPRIGS OF SAGE
50G HAZELNUTS

BEGIN BY REMOVING THE CAULIFLOWER LEAVES AND SET TO ONE SIDE | NEXT HEAT YOUR OIL AND BUTTER IN A LARGE FRYING PAN AND ONCE HOT ADD THE CAULIFLOWER STEAKS AND LEAVES (YOU MAYBE HAVE TO DO THIS IN BATCHES) | ADD YOUR SEASONING AND COVER WITH A LID OR FOIL AND COOK FOR 3-4 MINUTES OVER A MEDIUM TO LOW HEAT | THE AIM IS TO PART COOK THE CAULIFLOWER BEFORE FINISHING IT ON THE BARBECUE | ONCE THEY BEGIN TO SLIGHTLY SOFTEN REMOVE AND SET TO ONE SIDE | THESE ARE NOW READY TO PLACE ON THE BARBECUE FOR ABOUT ONE MINUTE ON EACH SIDE | DRIZZLE THE CAULIFLOWER LEAVES WITH OIL, ADD SEASONING AND PLACE ON THE BARBECUE ALSO | THESE WILL TAKE JUST A FEW MOMENTS TO COOK SO KEEP A CLOSE EYE ON THEM

FOR THE ENDS OF THE CAULIFLOWER OR ANY BITS THAT DON’T MAKE IT INTO THE STEAKS, COOK FOR A LITTLE LONGER UNTIL SOFT IN THE SAME PAN WITH BUTTER AND OIL | COVERING WITH A LID AND ADD THIS TO THE PEA PUREE MIXTURE ONCE SOFT SO NOT TO WASTE ANY OF THE CAULIFLOWER

FOR THE PEA PUREE, SIMPLY ADD THE COOKED PEAS AND ALL OTHER INGREDIENTS (PLUS LEFTOVER CAULIFLOWER) TO A NUTRI BULLET OR BLENDER AND BLITZ UNTIL YOU HAVE A SMOOTH PASTE  | YOU CAN ADD A SPLASH OF WATER OR VEGETABLE STOCK TO LOOSEN FURTHER IF YOU PREFER

PLACE A SMALL DRY FRYING PAN OVER A MEDIUM HEAT AND ADD HAZELNUTS | GIVE THE PAN A SHAKE EVERY MINUTE OR SO UNTIL ALL SIDES ARE GOLDEN | REMOVE AND ROUGHLY CRUSH READY TO GARNISH WITH

NEXT ADD A GLUG OF OIL TO THE SAME PAN AND ONCE THE OIL IS HOT (TEST BY USING ONE SAGE LEAF TO BEGIN WITH, IT SHOULD FIZZ IMMEDIATELY) | THEN ADD IN THE HANDFUL OF SAGE LEAVES AND COOK UNTIL CRISPY

SERVE THE CAULIFLOWER STEAKS ON A GENEROUS HELPING OF THE PEA PUREE AND SERVE WHILE THE CAULIFLOWER IS HOT |  ADD EXTRA SEASONING TO TASTE, PLENTY OF LEMON ZEST AND GARNISH WITH BOTH THE HAZELNUTS AND SAGE LEAVES

FOR THOSE DAYS WHEN IN YOU'RE CRAVING COMFORT FOOD BUT KNOW YOU SHOULDN'T LEAVE OUT THE GREENS.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 25 MINUTES | FEEDS: 4-6

INGREDIENTS:
GENEROUS KNOB OF BUTTER
1 LARGE WHITE ONION – FINELY DICED
2 CLOVES OF GARLIC – MINCED
SPRINKLE OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
350G ALBORIO RICE
1 GLASS OF WHITE WINE (AROUND 175MLS)
2.5 PINT VEGETABLE STOCK
150G FRESH PEAS
200G FRESH SPINACH

200G EDAMAME
SEVERAL GLUGS OF SOY SAUCE
DRIZZLE OF SESAME SEED OIL

BEGIN BY MELTING THE BUTTER IN A LARGE PAN OVER A MEDIUM HEAT | ADD DICED ONION, GARLIC AND SEASONING AND ALLOW TO COOK OVER A MEDIUM TO LOW HEAT FOR 5-7 MINUTES UNTIL THE ONIONS ARE SOFT AND TRANSLUCENT | NEXT ADD IN THE RICE, STIR THOROUGHLY COATING THE RICE IN THE BUTTER AND COOK FOR A MINUTE OR TWO | CONTINUE TO STIR TO AVOID THE RICE STICKING THEN ADD IN THE WHITE WINE | ALLOW THE WINE TO COOK OFF OVER A MEDIUM HEAT FOR 3-4 MINUTES STIRRING IF NECESSARY | NEXT BEGIN TO ADD IN THE STOCK, A GLUG OR SO AT A TIME AND CONTINUE TO STIR | REPEAT UNTIL ALL THE STOCK HAS BEEN USED UP. ONCE THE RICE IS ALMOST COOKED AFTER AROUND 12-15 MINUTES, ADD IN THE PEAS AND SPINACH AND ALLOW TO CONTINUE TO COOK FOR 2-3 MINUTES

IN A FRYING PAN ADD IN THE SOY SAUCE AND SESAME SEED OIL AND COOK OVER A HIGH HEAT FOR A MINUTE OR SO | ADD IN THE EDAMAME (STILL IN THEIR PODS), FRY OVER A HIGH HEAT, CHARRING THE SKINS OF THE EDAMAME | JUST BEFORE SERVING THE RISOTTO ADD IN AN EXTRA KNOB OF BUTTER, CHECK FOR SEASONING THEN SPRINKLE OVER THE EDAMAME AND SERVE | I LIKE TO ADD SEVERAL TURNS OF PINK PEPPERCORNS

THIS DISH SIGNALS THAT SPRING IS ON THE HORIZON. HERE THE LENTILS OFFER A HEARTY WINTER FIX TO HELP US THROUGH THE STILL CHILLY DAYS WHILST INVITING SPRING FLAVOURS VIA THE VIBRANT HERB SAUCE AND ZINGY MINT LEAVES.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 15 MINUTES | FEEDS: 4

INGREDIENTS:
GREEN SAUCE –
1 BUNCH OF PARSLEY
1 BUNCH OF CORIANDER
1/2 CLOVE OF GARLIC
1/2 TSP GROUND CUMIN
1/2 TSP GROUND CORIANDER
1 GREEN CHILLI
SEVERAL GLUGS OF OLIVE OIL TO LOOSEN
GENEROUS SPRINKLE OF SEA SALT FLAKES
JUICE OF TWO LIMES

2 TINS/800G PUY LENTILS (COOKED)

HOMEMADE LABNEH –
500G GREEK YOGURT
½ TSP OF SALT
CHEESECLOTH
STRING
250ML VEGETABLE OIL
2 COURGETTES – FINELY SLICED ON THE MANDOLIN
SMALL BUNCH OF MINT LEAVES

FOR THE HOMEMADE LABNEH, THOROUGHLY COMBINE THE YOGURT WITH THE SALT | THEN PLACE IN CHEESECLOTH AND TIE | SIT IN A CYLINDER AND ALLOW THE LIQUID TO DRAIN FOR 3-4 HOURS | THE LABNEH IS THEN READY TO GO | BLITZ ALL GREEN SAUCE INGREDIENTS AND ADD TO A PAN WITH THE PUY LENTILS. HEAT UNTIL WARMED THROUGH

HEAT VEGETABLE OIL AND ONCE HOT ADD THE FINELY SLICED COURGETTE (CHECK THE TEMPERATURE BY ADDING A CHUNK OF BREAD | IT SHOULD FIZZ AND TURN GOLDEN WITHIN A MINUTE WHEN THE OIL IS AT OPTIMUM TEMPERATURE) | DEEP FRY UNTIL GOLDEN THEN DRAIN ON KITCHEN TOWEL AND SPRINKLE WITH SEA SALT FLAKES | ADD MINT LEAVES TO THE HOT OIL AND FRY FOR AROUND 30 SECONDS UNTIL CRISP AND REMOVE AND DRAIN

SERVE THE PUY LENTILS IN GREEN SAUCE WITH A GENEROUS DOLLOP OF LABNEH, A HANDFUL OF FRIED COURGETTES AND MINT LEAVES

sweet honey and lavender salt ice cream with chocolate dipped figs

Feeds 4-6 | Preparation time – 10 minutes | Freezing time - 4-5/ overnight hrs | Cooking time – 10 minutes

Ingredients –
No cook, no churn sweet honey and lavender salt ice cream:
1 pint of extra thick cream or whipping cream
400g (or 1 tin) or condensed milk
170ml local good quality honey plus extra for the end drizzle
1 heaped tsp of dried lavender
2 heaped tsp sea salt flakes 

Chocolate dipped figs:
6-8 fresh ripe figs – halved or quartered depending on their size
150g good quality dark chocolate 75% cocoa or above

Begin by making your ice cream Using an electric whisk, whisk the cream until you have stiff peaks | Do this gradually for the best results | Now fold in the condensed milk and honey until it’s evenly combined | For the lavender salt simply muddle together both the lavender and the salt and then sprinkle around ½ a tsp through the ice cream and gently stir to evenly combine | Pour into an airtight container and add a little extra honey | Loosely stir it into the ice cream but only a little so you can still see it | Allow to freeze until solid for round 5 hours.

For the chocolate covered figs, simply break your dark chocolate into small pieces and place in a glass bowl over a pan of boiling water, a ban marie | Cook until the chocolate has completely melted then dunk half of each of the figs into the melted chocolate, Place on parchments, sprinkle with a little sea salt flakes or use a little of the remaining lavender salt and allow to cool in the fridge

Serve the chocolate dipped figs with a generous scoop of ice cream plus a little extra honey for good measure!

POTATO CHIPS WITH TOFU & CHIMICHURRI DIP

This recipe is a great alternative starter, perfect for sharing and if made up a little neater can even double up as great canapés. I’m all for simple sharing dishes that everyone can get stuck in to, especially one with this much flavour. This can absolutely be made in well in advance if you have guests, just simply reheat your potato chips and add the sauce, tofu and crème fraîche at the last minute.

Feeds 4-6 | Preparation Time – 10 minutes | Cooking Time 20-25 minutes

Ingredients:
750g new potatoes – finely sliced into rounds
several glugs of rapeseed oil
generous sprinkle of sea salt flakes
zest of 1 lemon
200g silken tofu – roughly cubed
150g crème fraîche (can be left out to make it dairy free)

Chimichurri Dip:
3 cloves of garlic – crushed and finely sliced
1 baby shallots – finely diced
1 green chilli – finely diced
small bunch of coriander – very finely chopped or blitzed
handful of fresh parsley - very finely chopped or blitzed
several sprigs of fresh oregano – leaves plucked and finely chopped
several glugs of red wine vinegar
juice of 1 lime
several glugs of good quality extra virgin olive oil
generous sprinkle of sea salt flakes and freshly ground black pepper

Garnish:
200g Lambs lettuce
2 limes – quartered

Begin by preheating your oven to 200 degrees Celsius | Slice your new potatoes and place on a nonstick baking tray with a generous glug of oil and seasoning | Roast for fifteen to twenty minutes or until golden and crispy.

 Next either add all chimichurri ingredients to the blender or finely chop and slice all ingredients so that it’s almost the consistency of a mint sauce. No chunky rough cut herbs here | Finally add in seasoning along with red wine vinegar and olive oil, mix thoroughly and taste checking whether you prefer more spice, pepper, salt, zest, sharpness and adjust to your preference.

 Prepare the tofu, either leaving chilled or bake with seasoning for ten minute on 190 degrees Celsius. Once the potatoes are ready, roughly crumble the tofu, drizzle over the chimichurri and add the odd splodge of crème frache | Finish with a scattering of lamb lettuce, a little extra lime zest and a drizzle of olive oil and sea salt flakes. Serve while warm.

Ingredients:

For the gnocchi:

·      870g potatoes (around 5 medium sized potatoes) – cleaned, skins on

·      1 egg – beaten

·      150g ‘00’ flour

·      generous sprinkle of salt

·      1tsp of black pepper

·      ½ tsp freshly grated nutmeg

For the cauliflower cheese purée:

·      1 medium head of cauliflower – stem cut out and finely sliced into 2mm slices

·      100ml water/splash

·      2 generous knobs of butter

·      A generous sprinkle of salt

·      Several turns of freshly ground black pepper

·      30g Grana Padano Riserva – finely grated 

To garnish:

·      A generous knob of butter

·      A generous sprinkle of salt

·      150-200g favorite mushrooms – cleaned and halved or quartered if large

·      Several sprigs of parsley – finely chopped

·      2 figs – quartered

·      30g Grana Padano Riserva – finely grated 

Method:

for the gnocchi:

Start by boiling the potatoes whole in salted water for around 35-40 minutes until soft While still hot past them through a ricer, then allow to cool. Add the freshly grated nutmeg, black pepper and salt to the potato. Next, beat your egg and make a well in the middle of the riced potato, scatter with flour and combine with a wooden spoon. Knead by hand for around a minute or two but be careful to avoid overworking the gnocchi. Separate into four pieces and use your hand to roll into a long sausage shape which is just under an inch thick. Take a knife and cut into equal sized pieces, you can decide on the size. Lightly cover with flour until ready to cook and serve. 

To cook simply bring a large pan of salted water to the boil and cook until the gnocchi float to the top of the pan. This should take around a minute or so. 

For the cauliflower and Grana Padano Riserva purée

Place a large saucepan over a medium to high heat and add your water, butter, finely sliced cauliflower and seasoning. Cover with a lid and cook/steam for around 6-7 minutes, keeping an eye on the pot just in case the water evaporates too quickly. Once the cauliflower is soft add the Grana Padano Riserva and carefully transfer to a blender and blitz until smooth. 

For the fried mushroom garnish:

Melt your butter over a medium to high heat and add your mushrooms cooking until golden and crisp before seasoning to taste. Once your gnocchi are cooked, toss them in with the mushrooms and butter. 

Plate up starting with a generous dollop of the cauliflower and Grana Padano Riserva purée, scatter over the gnocchi and mushrooms and finish with a sprinkle of chopped parsley, fresh figs and a generous grating of Grana Padano Riserva.