Ingredients
300g broad beans, blanched and double-podded
a handful rocket
1 clove garlic
30g pecorino or vegetarian alternative, plus extra to serve
1/2 lemon, tested and juiced
75ml extra-virgin olive oil
6 slices sourdough, toasted
a pinch chilli flakes, optional
Method
In a food processor blitz ¼ of the broad beans, all the rocket, garlic, pecorino, lemon zest and juice with the olive oil and some seasoning. Add the remaining broad beans and pulse a few times to leave it chunky.
Spoon onto the toast, sprinkle with chilli flakes and drizzle with olive oil.
Ingredients
For the fritters
300g (10 1/2 oz) courgette
1/2 tsp flaky sea salt
2 large eggs
30g (1 oz) self raising flour
20g (3/4 oz) cornflour
freshly ground black pepper
125g (4 1/2 oz) halloumi
light oil
For the drizzle
juice of 1/2 lemon
2 tbsp runny honey
1/2 tsp aleppo chilli flakes
Method
Grate the courgette on the largest hole of your box grater and in a bowl toss the grated courgette together with the sea salt. Set aside.
In another large bowl, whisk together the eggs, flours and a generous amount of black pepper to form a smooth batter.
Grate the halloumi on the largest hole of your box grater and transfer to the batter. Working a handful at a time, squeeze any excess water out of the grated courgette over the kitchen sink and also add it to the batter. Stir with a large metal spoon until all the courgette and halloumi pieces are well coated in the batter mixture.
Heat a large, non-stick frying pan over a medium high heat with just enough oil to cover the bottom. Once the oil is shimmering, fry off spoonfuls of batter, pressed flat into fritters as they’re added to the pan for a few minutes until golden on each side. Set aside on a plate lined with kitchen towel in a warm place or in a warm oven to stay warm while you batch cook the rest of the batter.
While you’re frying off the fritters, combine the lemon juice, runny honey and aleppo chilli flakes in a small saucepan. Set over a medium high heat and bring to the boil, stirring occasionally. Reduce the heat to low and allow the honey mixture to simmer while you finish off the fritters: it should thicken, returning to a mixture a little thinner than the honey was before you added the lemon.
Serve the fritters immediately with the warm hot honey drizzle on the side for everyone to help themselves.
Ingredients
Two handfuls of cherries
Small tub of Greek yoghurt
Dark chocolate (to serve)
Method
Wash & pat dry cherries. Pit (quick and easy by using a piping nozzle on board and pressing cherry onto it – stone should pop out the top)
Stir cherries through Greek yoghurt.
Spoon into small glasses or pots and generously grate over with dark chocolate
Ingredients
1½ tbsp olive oil
1 unwaxed lemon, zest
½ small clove garlic, finely grated
60g Greek Feta, crumbled
200g peas
180g dried pasta, such as fusilli or penne
10 basil leaves, shredded
50g radishes, finely sliced
Method
In a large mixing bowl, whisk together the oil, lemon zest and garlic. Season then sprinkle in 40g feta.
Bring a large saucepan of salted water to the boil. Add the peas and simmer for 2-3 minutes, then use a slotted spoon to scoop them out and add to the bowl with the oil mixture. Add the pasta to the pan of boiling water and cook according to pack instructions. Use a potato masher to roughly crush the peas into the oil mixture.
Scoop out a mug of the cooking water before draining the pasta. Tip the hot pasta into the pea mixture with 2 tbsp of the cooking water and toss everything together. Stir in the basil, then divide between plates and scatter with the radishes, remaining feta and a grinding of black pepper.
Ingredients
1 tsp cumin seeds
2.5cm piece ginger, peeled and roughly chopped
2 green finger chillies, roughly chopped
3 garlic cloves, peeled
30g unsweetened desiccated coconut
400ml tin coconut milk
3 tbsp rapeseed oil
1 large onion, peeled, halved and thinly sliced
600g new potatoes, cut in half lengthways
1 ½ tsp garam masala
½ tsp turmeric
1 tsp salt
200g rainbow (or normal) chard, stems cut into 4cm pieces, leaves shredded
250g frozen peas, defrosted
Method
Put the cumin, ginger, chillies, garlic and desiccated coconut in a blender with just enough of the coconut milk to blitz everything to a smooth paste. Add the rest of the coconut milk and lightly pulse (over-mixing might split it) to a sauce-like consistency.
In a wide frying pan for which you have a lid, heat the oil over a medium flame, then fry the onion for five minutes, until translucent. Put in the potatoes cut side down and fry for around 10 minutes, until they are lightly golden brown and the onions are soft, dark and sticky.
Stir in the garam masala, turmeric and salt, then add the coconut sauce and bring up to a gentle bubble. Add the chard stalks, cover and cook for five minutes. Add the leaves and peas, cover again and simmer for a final five minutes, until the chard stems, peas and potatoes are tender and the leaves have wilted.
Serve with basmati rice or chapatis and a fiery pickle on the side.
Ingredients
4 large very ripe bananas
2 tablespoons peanut butter
Method
Peel bananas and slice into ½ inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth.
Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
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