quicker stored outside the fridge.
Serves: 4
Preparation time: 15 minutes, plus 20 minutes marinating
4 tbsp extra virgin olive oil
1 tbsp good-quality balsamic vinegar
1 tsp capers in brine, strained and finely chopped
2 shallots, finely sliced
4 ripe plum tomatoes, sliced
8 ripe baby plum tomatoes, halved
120g soft goats’ cheese
50g pitted Kalamata olives, chopped
¼ bunch of basil
sea salt and freshly ground black pepper
Whisk the oil and balsamic vinegar together in a bowl. Add the capers and shallots and set aside to marinate for 20 minutes.
Generously season the tomatoes with salt and pepper and arrange them on a serving plate. Dress them with the dressing then crumble the goats’ cheese on top. Finish with the olives and lightly tear the basil leaves to scatter on top. Serve immediately.
ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING
I love the earthiness of Jerusalem artichokes. They are also a great staple during the winter months and right at the beginning of spring when everything is still a little sparse. Give them a good scrub to remove any grit or dirt, instead of peeling them before cooking, as the skin is very flavoursome.
Serves: 6
Preparation time: 15 minutes
Cooking time: 40 minutes
2kg Jerusalem artichokes, scrubbed clean
3 tbsp vegetable oil
25g butter
¼ bunch of thyme
2 garlic bulbs
sea salt and freshly ground black pepper
FOR THE CONFIT LEMON
1 lemon
2 tbsp caster sugar
¼ bunch of thyme
FOR THE WALNUT DRESSING
3 tbsp chopped pickled walnuts
4 tbsp olive oil
1 tsp pickled walnut pickling liquor
Preheat the oven to 220°C/200°C fan/gas 7.
Place the washed artichokes, 2 tablespoons of vegetable oil, butter and thyme in a roasting tray, toss to coat the artichokes in the oil, and season with salt and pepper. Cut the tops off the garlic bulbs, place them in foil, drizzle them with the remaining 1 tablespoon of vegetable oil and season with sea salt. Fold the foil over to enclose the garlic bulbs and place them in the roasting tray with the Jerusalem artichokes. Bake for 30–40 minutes, depending on the size of the artichokes, stirring every 10 minutes, until the artichokes are dark golden, the centres are soft and the garlic is soft and golden. Remove from the oven and allow to cool slightly, then cut the artichokes in half and place them back in the roasting tray to keep warm, adding a little more salt and pepper.
Allow the garlic to cool slightly then squeeze the flesh out of the bulbs and set aside.
While the artichokes are baking, make the confit lemon. Cut the lemon in half lengthways, removing the seeds, then slice it finely. Place in a saucepan with the sugar and thyme and cover with 100ml water. Place over low heat, bring to a simmer and cook for 20–30 minutes until the lemons are soft. You may need to add a little more water if it evaporates too quickly. Remove the thyme stalks and set aside.
Mix the roasted garlic flesh in a bowl with the chopped pickled walnuts, olive oil and pickling liquor and season to taste.
Arrange the artichokes on a large serving platter, using all of the roasting juices too. Top with the confit lemon and the walnut dressing.
SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS
This is my spin on a classic vegetable soup. If you are feeling a little under the weather, or in need of a bit of goodness, then this is the ticket. You can add any other vegetables you have in your fridge, too – the more the merrier. The dumplings are very easy to make and can also be used to serve with pasta and homemade tomato sauce.
Serves: 4
Preparation time: 20 minutes, plus 1 hour chilling
Cooking time: around 40 minutes
2 tbsp vegetable oil, plus extra for greasing
1 onion, sliced
2 bay leaves
½ tsp table salt
800ml–1 litre Vegetable Stock
1 leek, finely sliced (white part only)
1 broccoli head, finely chopped
100g baby spinach leaves
1 tbsp finely chopped tarragon
1 tbsp finely chopped flat-leaf parsley
extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper
FOR THE RICOTTA DUMPLINGS
240g ricotta cheese
grated zest of ½ lemon
4 tbsp semolina
To make the ricotta dumplings, beat the ricotta in a bowl with the lemon zest and a pinch of sea salt and pepper. Roll the mixture into 16 balls then roll the balls in the semolina until thoroughly coated. Transfer to a plate and chill for 1 hour to firm up.
Heat the 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add the onion, bay leaves and table salt. Cook for 7–10 minutes until the onion is soft but not coloured. Add the vegetable stock and simmer gently for 20 minutes.
While the stock is simmering, cook the dumplings. Lightly grease a steamer with oil and arrange the ricotta dumplings inside. Set the steamer above a pan of simmering water, cover and steam for 5 minutes. (You may need to do this in batches, depending on the size of your steamer.)
Remove the bay leaves from the saucepan and add the leek. Simmer for 5 minutes, then add the broccoli. Simmer for 3 minutes then finish with the spinach leaves and chopped herbs. Taste and adjust seasoning if necessary.
Add a few dumplings to each bowl of soup, sprinkle with black pepper and finish with a drizzle of olive oil.
CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE
I have always loved a good soup and this is one of my most recent favourites. Celeriac is a great winter vegetable with an interesting, almost menthol, flavour that pairs very well with the sweetness of apple and the smokiness of the crème fraîche. Celeriac is in season from autumn right through to the end of winter.
Serves: 4
Preparation time: 20 minutes
Cooking time: around 30 minutes
25g butter
1 celeriac (around 500g), peeled and cut into 1.5cm chunks
1 onion, sliced
½ tsp table salt
2 bay leaves
2