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Roasted spring veg with watercress dip

Method

Peel and finely chop the shallot, then wash the watercress, removing any large stalks.
Melt the butter in a large frying pan over a medium heat, then add the shallot and sauté for 10 minutes, or until soft and translucent.
Add the watercress and cook, stirring, for 5 minutes, until the watercress is wilted but still bright green.
Tip the mixture into a sieve and press down to remove as much liquid as possible.
Return to the pan and stir in the ricotta and a squeeze of lemon. Warm through, season with sea salt and black pepper and add a dash of Tabasco.
Blitz the mixture in a food processor until smooth, then transfer to a bowl.
Whip the cream until quite stiff, then fold into the watercress mixture. Leave in the fridge to cool.
Preheat the oven to 180ºC/gas 4.
Click off the woody ends from the asparagus, trim the carrots (leave the skin on) and radishes, then cut the potatoes into wedges.
Toss all the veg with the oil, a squeeze of lemon juice and season.
Place in a baking tray and pop in the oven for 45 minutes, or until cooked and slightly caramelised.
Remove the veg from the oven and allow to cool a little.
Serve the dip in a bowl alongside the veg with extra watercress, crackerbread and a pinch of smoked sea salt, if you like.

Ingredients

1 banana shallot
400 g watercress
25 g butter
100 g ricotta
½ a lemon
Tabasco sauce
150 ml whipping cream
300 g asparagus
300 g baby spring carrots
1 small bunch of radishes
300 g new potatoes
6 spring onions
2 tablespoons olive oil

Ingredients

½ a small red onion
1-2 fresh red chillies
3 ripe avocados
1 bunch of fresh coriander
6 ripe cherry tomatoes
2 limes
extra virgin olive oil

Classic guacamole

Method

Peel the onion and deseed 1 chilli, then roughly chop it all on a large board.
Destone the avocados and scoop the flesh onto the board.
Start chopping it all together until fine and well combined.
Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.
Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper and more lime juice, if needed.
Deseed, finely chop and scatter over the remaining chilli if you like more of a kick. Pick over the reserved coriander leaves, then serve.

Method

Mix the flour and 1 level teaspoon of sea salt in a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water and leave for a few minutes. Now, gradually pour the mixture into the well, bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface, picking the dough up and slapping it back down, for 10 minutes, or until smooth and springy. Lightly oil the bowl, sit the dough back in, cover with a clean damp tea towel and leave in a warm place for 1 hour, or until doubled in size.

Finely chop the dried apple. Peel, quarter, core and finely slice the fresh apples. In a bowl, scrunch all the apples with the cinnamon, vanilla and sugar. Stretch the dough out on an oiled work surface to 30cm x 50cm. Evenly spread over the soft butter, scatter over the sugared apples and drizzle over any juices. Starting from the long side closest to you, roll the dough up into an apple-filled sausage. Slice into 12 equal pieces. Generously butter the inside of a 28cm non-stick ovenproof frying pan and dust with a little sugar. Sit the rolls in the pan, swirl side up, cover with a clean damp tea towel and leave in a warm place until doubled in size again. Preheat the oven to 180°C/350°F/gas 4. Dust the buns with a little sugar and bake at the bottom of the oven for 30 minutes, or until golden and sticky. Turn out on to a board and serve.

Toffee apple buns

Ingredients

500 g strong white bread flour , plus extra for dusting
1 x 7 g sachet of dried yeast
oil , for greasing
100 g dried apple slices
4 eating apples
1 level tablespoon ground cinnamon
1 tablespoon vanilla bean paste
100 g demerara sugar , plus extra for dusting
100 g soft unsalted butter , plus extra for greasing

Jersey royals & wild garlic

Ingredients

500 g Jersey Royals
1 handful of wild garlic leaves
olive oil
a few sprigs of fresh rosemary

Method

Preheat the oven to 200°C/400°F/gas 6.
In a large pan of salted water, parboil the Jersey royals. Drain them in a colander and place over the hot pan to steam dry.
Bash the wild garlic leaves with a little sea salt in a pestle and mortar. Add a generous lug of oil and mix into a paste, then rub over the potatoes.
Place on a tray, pick and scatter over the leaves of the rosemary sprigs.
Roast for 15 to 20 minutes, or until golden. Serve with grilled meat or fish.

Smoky veg patties

Ingredients

1 head of broccoli
1 bunch of spring onions
600 g Maris Piper potatoes
olive oil
1 red pepper
red wine vinegar
1 x 400 g tin of cannellini beans
60 g Cheddar cheese
½ teaspoon smoked paprika
4 large eggs
1 x 80 g bag of watercress, spinach & rocket
extra virgin olive oil

Method

Trim the tough end off 1 head of broccoli (375g). Finely chop the remaining stalk, then break the florets apart. Trim and finely slice ½ a bunch of spring onions.
Peel and chop 600g of potatoes into 3cm chunks, then cook in a pan of boiling salted water for 12 minutes, or until tender, adding the broccoli florets for the last 3 minutes.
Meanwhile, drizzle 1 tablespoon of olive oil into a large frying pan on medium heat, add the sliced spring onions and broccoli stalks and cook for 10 minutes, or until softened, then remove from the heat.
Once cooked, drain the potatoes and broccoli and allow to steam dry, tip into the frying pan and leave to cool while you make the salsa.
Deseed 1 red pepper and trim the remaining ½ a bunch of spring onions, then finely chop and place in a bowl with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
Drain and add 1 x 400g tin of cannellini beans to the frying pan, grate in 60g of Cheddar cheese, season with salt and pepper, then sprinkle in ½ a teaspoon of smoked paprika. Mash and mix together well, then divide into 8 equal-sized balls and pat into flat rounds.
Place the frying pan back on a medium-high heat, drizzle in 1 tablespoon of olive oil, then add the patties and cook for 2 to 3 minutes on each side, or until golden and crisp, then remove (and keep warm) while you fry 4 eggs to your liking.
To serve, place two patties and a fried egg on each plate, then top each with a spoonful of salsa. Serve 1 x 80g bag of watercress, spinach & rocket on the side and toss with a little extra virgin olive oil and red wine vinegar, if you like.

Method

Preheat the oven to 200ºC/400ºF/gas 6.
Drizzle 1 tablespoon of olive oil into a 28cm ovenproof non-stick frying pan on a medium-high heat.
Scrub 600g of potatoes and chop into 1cm dice, adding to the pan as you go.
Trim, finely slice and add 1 bunch of spring onions. Trim the tough end off 1 head of broccoli (375g), finely chop the remaining stalk and add to the pan. Deseed, finely slice and add 1 red pepper.
Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
Crack 8 large eggs into a bowl and beat together, grate in 30g of Cheddar cheese and season with salt and pepper. Mix together well.
Roughly chop half the watercress, spinach & rocket (40g) and stir into the pan, then pour over the egg mixture, swirling to coat the base of the pan.

Potato, pepper & broccoli frittata

WITH CHEDDAR & SMOKED PAPRIKA

Ingredients

600 g Maris Piper potatoes
1 bunch of spring onions
1 head of broccoli , (375g)
1 red pepper
1 teaspoon smoked paprika
8 large eggs
40 g Cheddar cheese
1 x 80 g bag of watercress, spinach & rocket
extra virgin olive oil

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