SPRING
Spring is the season for light, fresh salads. Everything around us is slowly coming to life again: the trees and flowers are blossoming, and the very best bright and crunchy veg (think peas, radishes and asparagus) are ready to be picked.
Ingredients are so sweet and plentiful at this time of year that you needn’t go overboard with cooking and preparation – using totally raw ingredients, or quickly blanching them, means you’ll enjoy all the flavours and colours of this season, and get all the nutritional benefits too.
But to make sure your salads are more than a bit of veg on a plate and, most importantly, to ensure they’re satisfying, think about which vegetable combinations will give you the most dynamic dish, which grain would fit the bill, and which meat or fish best complements the salad. It’s about experimenting with flavours – something that’s far easier to do when you don’t have to worry about complex cooking methods.
Some recipes in this chapter are super-light (such as the spring greens salad, which has an added hazelnut crunch), while others would make filling dinner options (go to for red mullet with amaranth seeds, fennel and broad beans). They all share the spirit of the season, and will all leave you with a spring in your step.
FIVE MINUTE SALAD
sprouting broccoli | feta | grapefruit | watercress | flaked almonds | mint
Blanch 200g/7oz broccoli in boiling salted water for 3 minutes. Drain and cool under cold running water. Break 200g/7oz feta into small pieces. Peel 1 grapefruit and use a small knife to cut the segments from inside the white membrane, cutting from the outside to the centre. Combine with 200g/7oz watercress and 50g/1 3/4oz/1/4cup flaked (slivered) almonds. For a dressing, whisk together 1 tablespoon white wine vinegar, 10 mint leaves, a pinch of salt and 2 tablespoons extra-virgin olive oil and use to dress the salad.
◁ ASPARAGUS, POACHED EGG YOLK, RADISH, PECORINO, SPECK
Spring is the perfect time to eat delicate asparagus. There are many ways to use these tender stalks but we love them grilled or steamed in salads. In this recipe we steam the asparagus so it’s still crunchy – the soft poached egg yolk acts almost as a dressing once you break it over the finished dish, and the speck and pecorino add a salty finish. This dish is great for brunch, as well as lunch.
- 150g/5 1/2oz Italian speck, rind removed
- 100g/3 1/2oz pecorino
- 12 asparagus spears
- 4 large eggs
- 1 tbsp vegetable oil
- 150g/5 1/2oz red radishes
- 1 tbsp white wine vinegar
- 2 tbsp extra-virgin olive oil
- salt and freshly ground black pepper
Serves 4
Make sure the speck and pecorino are both at room temperature, as this will allow the full flavours of these key ingredients to be enjoyed at their best.
Trim about 2.5–5cm/1–2in off the bottom of the asparagus (this should be where the stalks would naturally snap if bent in half), then place them in a steamer set over a pan of boiling water and cook for about 4 minutes, or until just tender.
Meanwhile, to make the poached egg yolk, bring a small pan of water to a gentle boil. Separate the eggs, then very carefully slide a spoon under the yolks, one by one. Gently put them into the pan of water and cook for about 2 minutes, or until the outside of the yolk is firm (the centre should still be soft). Remove them carefully from the water with a slotted spoon and leave in a warm place while you make the salad.
Heat the vegetable oil in a pan over a medium heat until hot. Chop the speck into small 5mm/1/4in dice and put in the hot pan and fry for 1–2 minutes until crisp. Remove and put the speck into a large bowl. Finely slice the radishes (a Japanese mandolin is very useful for this) and add to the bowl. Roughly chop the asparagus and add to the bowl too.
Whisk the vinegar with the olive oil and dress the salad. Season to taste and arrange on serving plates. Finely shave the pecorino over the top and add a warm egg yolk.
◁ GRILLED RUMP STEAK, DAIKON, WATERCRESS, CARROTS, SESAME SEEDS, SESAME OIL
When you crave a good steak, the rump cut is an inexpensive and tasty choice. Beef can be quite a heavy meat, but we’ve lightened this dish up by serving it with a crunchy and super-healthy salad. It’s a great choice for a low-carb but filling meal. The sesame oil and seeds give the dish an Asian flavour.
- 4 rump steaks (250–300g/9–10 1/2oz each)
- olive oil, for cooking
- salt and freshly ground black pepper
- 2 large carrots
- 1 daikon (Asian radish)
- 160g/5 1/2oz watercress
- 40g/1 1/2oz/1/4 cup sesame seeds
- juice of 1 lemon
- splash of sesame oil
Serves 4
DRESSING SUGGESTION
Heat a non-stick frying pan until smoking hot. Season the steaks with salt, black pepper and a drizzle of olive oil, then place the steaks in the pan and cook on one side (without moving them) until brown.
Turn the steaks over and cook for another 2 minutes. Remove the pan from the heat and leave the steaks to rest.
Peel the carrots and daikon, then use a mandolin to cut them into julienne strips. Place them in a bowl and add the watercress, sesame seeds, lemon juice and sesame oil, then mix together.
Arrange the salad on serving plates. Slice the beef and place on top of the salad.
◁ GRILLED LEMON SOLE, ROCKET, KALAMATA OLIVES, SPELT, GARLIC CROUTONS, CHERRY TOMATOES
Lemon sole is a fantastically tasty and beautifully delicate fish. The best way to cook it is to grill it on the bone so that the fish remains moist and flaky. Once the fish is cooked, meat should come off the bone very easily and you can add chunks of it to the salad. Since the fish is quite light, we’ve added spelt and croutons to make this dish more substantial. If you prefer it to be gluten free, use quinoa in place of the bread and spelt.
- 200g/7oz pearled spelt grains
- 200g/7oz stale white bread
- 4 garlic cloves, crushed
- extra-virgin olive oil
- 2 whole lemon soles, about 400g/14oz each skin on
- grated zest and juice of 1 lemon
- 1 bunch of thyme
- 200g/7oz cherry tomatoes
- 150g/5 1/2oz kalamata olives
- 100g/3 1/2oz rocket (arugula)
- salt and freshly ground black pepper
Serves 4
DRESSING SUGGESTION
Preheat the oven to 150°C/300°F/gas mark 2.
If the packet states you need to soak the pearled spelt grains, add them to a bowl of water and leave overnight. The next day, drain and set aside. You can also buy spelt that doesn’t need pre-soaking.
Cut the bread into equal-sized cubes, then put them on a baking tray. Add a few splashes of olive oil, sprinkle over the crushed garlic and a pinch of salt. Place the tray in the middle of the hot oven and bake for 30 minutes, or until the bread is slightly golden and crunchy. Remove and set aside.
Preheat the grill to maximum and line a baking tray with parchment paper.
Put the fish on the baking tray, and season with salt, pepper, grated lemon zest (reserve the juice for later) and a few sprigs of thyme. Drizzle some olive oil over the top of the fish and place under the hot grill for about 10–15 minutes, or until the fish is cooked through. Remove, allow to cool then cut into chunks.
Meanwhile, drain the soaked spelt grains (if soaking) and put the spelt in a pot with about 300ml/10fl oz/1 1/4 cups water. Place the pot over a medium heat, cover with a lid and simmer for 15–20 minutes, or until the water has evaporated and the spelt is soft. (Alternatively, follow the instructions on the packet.)
Prepare the tomato salad by cutting the cherry tomatoes in half and placing in a large bowl. Roughly chop the olives and remove the stones if they are not already pitted, and place in the bowl with the tomatoes. Add the rocket, croutons and spelt grains. Drizzle the lemon juice over the salad and add a few pinches of salt and a couple of glugs of extra-virgin olive oil.
Mix the salad, then divide among serving plates. Add the chunks of lemon sole. Serve with a couple of lemon slices on the side.
◁ GREEN BEANS, PEAS, BROAD BEANS, RUNNER BEANS, HAZELNUTS, SOY SAUCE
This is another Asian-inspired salad made from a mix of the best vegetables that spring has to offer. The beans and peas only need a couple of minutes in boiling water to soften them up slightly – you still want to keep that crunch. The vivid green colours are a dazzling celebration of spring.
- 100g/3 1/2oz shelled fresh peas
- 100g/3 1/2oz fine green beans
- 100g/3 1/2oz runner (string) beans
- 100g/3 1/2oz shelled broad (fava) beans
- 1 tbsp soy sauce
- juice of 1 lemon
- 1 tsp toasted sesame oil
- 50g/1 3/4oz/1/3 cup hazelnuts, roughly crushed
Serves 4
For every 100g/3 1/2oz fresh peas you will need about 300g/10 1/2oz peas in the pod – the same applies for the broad beans, if you’re using fresh – look to buy three times in weight as what you expect to use, to avoid any shortfall.
Top and tail the green beans and runner beans. Using a vegetable peeler or a sharp paring knife, remove the fibrous edges of the runner beans from top to bottom.
Blanch the broad beans in a pan of boiling water for 2–3 minutes, then remove and cool under cold water. Pop the beans from their cases and set aside. Cut the runner beans widthways quite thinly – no more than 5mm/1/4in. Chop the green beans in half.
Blanch the peas, green beans and runner beans together in a pan of boiling salted water for 3 minutes. Drain and set aside.
Meanwhile, whisk the soy sauce, lemon juice and sesame oil together in a large bowl. Add the peas, beans and hazelnuts to the bowl, mix well and serve.
This dish can also be served cold – just refresh all the cooked ingredients in cold water before re-draining.
◁ MUSTARD MARINATED PORK FILLET, COUSCOUS, CARAMELISED GRAPES, RADICCHIO, CRACKLING, CORIANDER
Fillet is the choicest cut of pork, but it’s not pricey. If you cook it properly (using a meat thermometer), it can be delicate and tender, and isn’t fatty at all. The couscous base will give a Mediterranean feel to the dish making it fresh and light, while the warm grapes add a juicy touch as soon as you cut into them.
- 2 pork fillets (roughly 750g/1lb 6oz in total)
- 1/2 bunch of thyme
- 4 tbsp grain mustard
- extra-virgin olive oil, for cooking
- finely grated zest and juice of 1 lemon
- 150g/5 1/2oz pork skin
- 500g/1lb 2oz/2 1/2 cups couscous
- 2 garlic cloves
- 1 bunch of coriander (cilantro), leaves only, chopped
- knob of butter
- 200g/7oz red and white grapes
- 1/2 head radicchio, leaves separated (torn in half if they are large)
- salt and freshly ground black pepper
Serves 4
DRESSING SUGGESTION
Cut off any excess fat and tissue from the outside of the pork – a little fat is good for cooking, but you will want to remove any thin silvery skin from the outside, as this does not break down during cooking. Put the pork in a shallow bowl.
Chop the thyme quite finely and add to the mustard with a little salt and pepper, a glug of olive oil and half of the lemon juice. Pour the marinade over the pork to cover, then place in a sealable plastic food bag and chill in the fridge for 2 hours.
Preheat the oven to 150°C/300°F/gas mark 2. Roll the pork skin and cut into 5mm/1/4in pieces. Place on an oven tray and bake in the oven until crispy.
Put the couscous in a bowl. Chop the garlic finely. Heat a little olive oil in a small frying pan over a low heat, add the garlic and cook for 2–3 minutes until softened. Add the garlic to the couscous together with the remaining lemon juice, the zest and some salt. Work this mixture into the couscous until all the grains are coated. Add a little extra olive oil if it feels too dry. Add the chopped coriander leaves, then pour boiling water over the couscous, just enough to cover it, then cover with a loose-fitting lid and leave for 20 minutes to soften.
Heat a pan over a low heat. Add a knob of butter and when melted, add the grapes. Cook, stirring every few minutes, for about 8–10 minutes until they are caramelised.
Preheat the oven to 200°C/400°F/gas mark 6. Remove the fillets from the bag, getting rid of any excess marinade from them as it will burn in the pan before the pork is cooked.
Heat a little olive oil in a non-stick pan, add the pork and sear, rolling it around in the pan until browned all over, before placing in the oven. Cook for 10–15 minutes for medium meat, or 20–25 minutes for well done. For best results, use a meat thermometer – when the inside of the meat reaches 60°C/140°F, the meat is ready. In all cases, remove the pork from the oven when cooked and leave to rest for 5–10 minutes.
Use a fork to fluff up the couscous and separate the grains. Check the seasoning and add more if required.
Arrange the couscous, radicchio and grapes on serving plates, mixing them up. Slice the pork into medallions about 2.5cm/1in thick and arrange on top of the couscous then scatter the crackling over the top. Serve with the wholegrain mustard dressing.
◁ RICOTTA AND PARMESAN GNUDI, NETTLES, SPINACH, PINE NUTS, RED AMARANTH LEAVES
Gnudi is a Tuscan-style dumpling and it’s also the name for the inside of a ravioli. They are usually served boiled or rolled in semolina and then fried until golden – they can be used to top many different salads. Nettles are often used as a medicinal herb but they are also great to cook with: they can be used in pestos, purées or soups, or just sautéed. The important thing is to wear gloves while picking the nettles and then blanch them to get rid of the sting. Flavour-wise, nettles are quite similar to spinach, but they contain more protein and fibre than your usual leaves. Together with the amaranth, they make this a very earthy dish.
- 400g/14oz/1 3/4 cups ricotta
- 250g/9oz/1 1/2 cups fine semolina
- 40g/1 1/2oz/1/3 cup parmesan, grated
- 1 tsp grated nutmeg
- 1 large egg yolk
- 50g/1 3/4oz nettle leaves
- 400g/14oz spinach
- 1 tbsp extra-virgin olive oil
- 50g/1 3/4oz/1/4 cup pine nuts, toasted
- 50g/1 3/4oz red amaranth
- salt and freshly ground black pepper
Serves 2–3
DRESSING SUGGESTION
Place the ricotta in a piece of muslin, gather the corners together and secure them tightly with a rubber band. Put the muslin parcel in a colander or sieve set over a bowl in the fridge for 4–6 hours. This is to squeeze out some of the liquid from the cheese, so make sure the ball is tightly bound so the liquid drips through.
Spread the semolina out on a large tray. When the ricotta is ready, remove the cheese from the muslin and put in a bowl, then beat in the parmesan, nutmeg and egg yolk. Season to taste with salt and pepper.
Wet your hands a little and dip them in the semolina to stop the ricotta sticking to them. Using a tablespoon and working quickly, scoop out a ball of cheese and roll it around in your hands, then drop it into the semolina and roll it around to cover. Pick it up, roll it in your hands again until the surface is smooth then drop it back into the semolina and roll it around until it is covered. Repeat with more balls of cheese until all the mixture is used up.
When all the balls are made, transfer them to a clean tray and leave them, uncovered, in the fridge overnight.
The next day, blanch the nettle leaves in a large pan of boiling water for 30 seconds to remove the sting, then drain and transfer to a non-stick pan over a low heat. Add the spinach and the extra-virgin olive oil and cook for 1–2 minutes until the spinach has wilted.
Blanch the gnudi, in 2 or 3 batches, in a large pan of boiling water for 2 minutes, or until they float to the surface. Drain.
Divide the warm salad mix among serving plates, and arrange the gnudi on top with the pine nuts and red amaranth leaves. Drizzle with olive oil, or the basil-infused oil.
◁ SEA BASS, CLAMS, PRAWNS, SEAWEED, CHILLI, GINGER, GARLIC, CUCUMBER
This recipe combines an Italian cooking technique called cartoccio (steam cooking in foil or paper) with Asian flavours. Cooking food this way keeps all the flavours and moisture within the parcel; it’s also a very healthy way of cooking as you only need a drizzle of oil.
- 100g/3 1/2oz fresh root ginger, peeled and finely sliced
- 2 sea bass fillets, about 700g/1 1/2lb each
- 2 garlic cloves, chopped
- 200g/7oz clams
- 400g/14oz king prawns (shrimp), shelled and deveined
- 30g/1oz coriander (cilantro)
- 4 sheets of nori seaweed
- 1 tbsp sesame oil
- 1 lemon, cut in quarters
- 100ml/3 1/2fl oz/scant 1/2 cup rice wine
- 1 cucumber
- salt and freshly ground black pepper
Serves 4
DRESSING SUGGESTION
Preheat the oven to 200°C/400°F/gas mark 6.
Place 2 large pieces of foil on the work surface and lay the ginger slices on one side of each, then divide all the ingredients, except the sesame oil, lemon, rice wine and cucumber, between the two.
Place the ingredients in the centre of the foil (or you can use strong parchment paper), breaking up the nori into small pieces as you go. Place the fish on top of the prawns and clams, then season well with salt and pepper and fold the edges of the foil up into a parcel shape.
Before you crunch the edges together, pour in the rice wine and sesame oil (half the amount to each parcel), and add a lemon quarter to each. Now fold the edges together to form a neat parcel allowing some space above the ingredients for steam, as the parcel will puff up. Carefully place the parcels in the hot oven and cook for 15 minutes.
Meanwhile, slice the cucumber into short ribbons and divide among the serving plates.
When ready, remove the foil parcels from the oven and place one on each plate and serve, allowing your guests to open the parcel themselves, mixing the contents with the fresh cucumber.
◁ CHICKPEA GNOCCHI, FENNEL SAUSAGE, PURPLE SPROUTING BROCCOLI, SUNDRIED TOMATO, GARLIC CRESS
Gnocchi has been one of Davide’s favourite things to cook (and eat) since he was a child, and his grandmother taught him the classic Italian recipe with potato and wheat flour. We’ve swapped the wheat flour with chickpea flour. This adds a more nutty flavour to the gnocchi and is great if you want to avoid gluten.
- 300g/10 1/2oz luganega sausage
- 4 tbsp olive oil
- 300ml/10fl oz/1 1/4 cups white wine
- 900g/2lb floury (mealy) potatoes, such as King Edward, unpeeled
- 600g/1 1/4lb/5 cups chickpea flour
- 50g/1 3/4oz/1/2 cup grated parmesan
- 1 tsp grated nutmeg
- 1 egg
- 300g/10 1/2oz purple sprouting broccoli
- 200g/7oz spinach
- finely grated zest and juice of 1 lemon
- 150g/5 1/2oz sun-dried tomatoes in oil
- salt and freshly ground black pepper
- punnet of garlic cress or ordinary cress, to garnish
Serves 4
Remove the sausage from the casing, then cut into 7.5cm/3in pieces (or crumble into small pieces).
Heat 1 tablespoon olive oil in a frying pan over a medium-high heat, add the sausage, stir occasionally and cook for 5–8 minutes until browned all over. Pour in the wine, reduce the heat to a simmer and cook, turning occasionally for a further 15 minutes, until the wine has evaporated. Remove the pan from the heat and leave to cool.
Place the potatoes in a large pan of salted water and bring to the boil. Once boiling, reduce the heat slightly to a gentle boil and cook for 30–45 minutes, or until you are able to pierce them easily with a sharp knife. Drain the potatoes and leave until they are cool enough to handle, then peel off the skins.
Put the potatoes into a ricer and press them down on to a clean work surface.
Sift the flour on to the potatoes, add a good pinch of salt, the parmesan and nutmeg, then break the egg into the centre. Work all the ingredients together with your hands until they come together and form a ball.
Break palm-sized pieces from the ball and roll out into sausage shapes on to the work surface. As you roll each one, stretch them out and lengthen them by gently moving your hands away from each other. When finished, the gnocchi lengths should be about 1cm/1/2in in diameter.
Using a dough scraper or large knife, cut the gnocchi into roughly 1cm/1/2in pieces, flicking the knife up after each cut to stop them sticking to the work surface. When all the gnocchi have been made, bring a large pan of salted water to the boil. Add the gnocchi and cook for 2 minutes, or until they float to the surface. Remove from the water with a slotted spoon, drain well and toss in 1 tablespoon olive oil.
Peel the casing off the sausage and discard, then break the meat up into small nuggets. Set aside.
Blanch the broccoli for 2 minutes in a large pan of boiling water, then and set aside. Cook the spinach in another pan with 1 tablespoon olive oil until wilted, then add the broccoli and season with salt and pepper and a squeeze of lemon juice.
Roughly chop the sun-dried tomatoes and set aside.
Heat the remaining olive oil in a large heavy-based frying pan over a medium-high heat, add the gnocchi, in 2 or 3 batches if necessary, and the sausage meat and cook until the gnocchi turns a golden-brown colour, then remove and drain on kitchen paper. Place the broccoli and spinach on serving plates, arrange the gnocchi on top and spoon the sausage meat over that. Sprinkle the tomatoes and garlic cress over and finish by grating the lemon zest over each plate.
◁ CONFIT SALMON, MANGETOUT, PINK GRAPEFRUIT, GREEN BEANS, POPPY SEEDS
The word confit is French and means to cook meat slowly in its own fat. This is most commonly used when cooking duck, but it works with other ingredients and in this recipe we use salmon cooked in olive and vegetable oil. This technique is a great way to keep the salmon soft and moist, and the herbs and lemon in the oil really add extra zip to the fish.
- 2 pink grapefruits
- 4 slices of salmon, about 5cm/2in thick, cut from the thick end, skinned and pin-boned
- 200g/7oz fine green beans, ends trimmed
- 200g/7oz mangetout (snow peas)
- sprinkling of poppy seeds
- 100ml/3 1/2fl oz/scant 1/2 cup extra-virgin olive oil
- juice of 1/2 lemon
- 500ml/18fl oz/2 cups vegetable oil
- salt and freshly ground black pepper
FOR THE CONFIT OIL
- 500ml/18fl oz/2 cups olive oil
- 1 bay leaf
- 1 sprig of thyme
- 2 garlic cloves, crushed but intact
- grated rind of 1 lemon
Serves 4
DRESSING SUGGESTION
Line a small oven dish with baking parchment. To prepare the confit oil, put the non-virgin olive oil in the oven dish with the herbs, garlic and lemon rind (the oil needs to be deep enough to submerge the salmon portions completely). Cover and set aside at room temperature for 2 hours to allow the flavours to infuse with the oil.
Preheat the oven to 120°C/250°F/gas mark 1/2.
Peel the grapefruits with a very sharp paring knife, working from top to bottom, making sure to remove the pith as well as the peel. Remove each segment by slicing either side of the membrane from the outside of the fruit to the inside – you should be left with individual segments with no membrane attached.
Place the salmon fillets (skin side down) into the olive oil and herb mixture, then put the dish into the hot oven and cook for 20–25 minutes.
Meanwhile, bring a pan of water to the boil, add a little salt and the green beans and cook for 3 minutes. Add the mangetout and cook for another 2 minutes then drain. Refresh the beans and mangetout under cold running water and drain again. You can leave them in the colander to drip dry while you prepare the rest of the dish.
After 20 minutes of cooking, check one of the salmon fillets with a sharp knife by piercing it into the centre – the flesh should just be turning from translucent to opaque, like what you would normally see in a medium-rare steak. If the salmon has not reached this stage, return to the oven and cook for another 5 minutes, then check again.
Remove the salmon slices from the hot oil with a pair of kitchen tongs and place them on a metal rack to allow the excess oil to drip off.
Place the drained mangetout and beans into a salad bowl with the grapefruit segments and poppy seeds. Dress with a little extra-virgin olive oil and the lemon juice, and season with salt and pepper.
Arrange the salad on serving plates, then place a portion of confit salmon on top of each one and serve. You can flake up the salmon and mix in if you prefer.
◁ RABBIT AND LEEK TERRINE, GREEN TOMATO CHUTNEY, FRISEE
Making a terrine from scratch might seem like a long and difficult process, but this is a simple recipe where the ingredients are pre-cooked in one mix (rather than layers) and left to set. It’s best to use rabbit legs here, as when you braise them the natural gelatin from the bones will be released helping the terrine to set.
FOR THE CHUTNEY
- 150g/5 1/2oz/3/4 cup muscovado (brown) sugar
- 150ml/5fl oz/2/3 cup white wine vinegar
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 thyme sprig
- 100g/3 1/2oz/1/2 cup green sultanas
- 500g/1lb 2oz green tomatoes
- salt and freshly ground black pepper
FOR THE TERRINE
- 1 tbsp olive oil
- 4 rabbit legs
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- 1 thyme sprig
- 1 bay leaf
- 30g/1oz/2 tbsp butter
- 200g/7oz pancetta, diced
- 2 leeks, cut into rounds
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 100g/3 1/2oz cornichons
- 20g/3/4oz tarragon, chopped
- salt and freshly ground black pepper
FOR THE FRISEE
- 1 head of frisée lettuce
- 1 round lettuce
- olive oil
- lemon juice, to taste
Serves 4
First, make the chutney. Heat the sugar and vinegar in a frying pan until the sugar completely dissolves and it’s bubbling. Add the remaining ingredients, bring to the boil then reduce the heat to a simmer and cook for about 1 hour, or until the chutney is thick. Remove the thyme, season to taste and transfer to a sterilised jar.
To make the terrine, preheat the oven to 180°C/350°F/gas mark 4 and line the sides of a terrine mould (roughly 21cm x 5cm x 12cm/8in x 2in x 5in) with clingfilm. Fill the terrine mould with water to iron out any creases, then pour out the water and pat dry with kitchen paper.
Heat 1 tablespoon olive oil in a frying pan, add the rabbit legs, carrots and onion and brown for 5 minutes, then transfer to a roasting dish and add the thyme, bay leaf and enough water to reach halfway up the legs. Cover with foil and braise in the hot oven for 1 1/2 hours, or until the meat is falling off the bone.
Meanwhile, heat a knob of butter in a frying pan over a medium heat. When melted, add the pancetta, leeks, shallot and garlic and cook for about 10 minutes, or until most of the fat melts away from the pancetta. Remove from the heat and put into a mixing bowl.
When the rabbit legs are ready, remove the dish from the oven and leave until cool enough to handle.
Remove the legs and pick the meat off the bones, breaking it up into small pieces as you go.
Strain the cooking liquid into a pan, discarding the braising vegetables, and cook over a high heat for 15–20 minutes until it has reduced by half.
Roughly chop the cornichons and set aside.
Add the reduced liquid, the rabbit, tarragon and the cornichons to the pancetta and shallot mix, season to taste, mix well and spoon into the lined terrine mould. Cover with a rectangular piece of greaseproof paper and place a heavy weight on top so that the mix is pressed down. Leave to set in the fridge overnight.
For the frisée, trim the darker, drier tips of the leaves and discard. Cut the round lettuce from the core, rinse under cold running water and dry, preferably in a salad spinner. Put the frisée in a salad bowl with the leaves from the round lettuce, dress with a little olive oil and lemon juice, season to taste and serve with a generous spoonful of the cooled chutney and a thick slice of terrine.
◁ RED MULLET, AMARANTH, FENNEL, BROAD BEANS, ALFALFA SPROUTS
If you love quinoa you should definitely give amaranth a try. Amaranth is high in protein and is naturally gluten free. The grilled fennel and broad beans add great flavour to the delicate fish.
- 200g/7oz amaranth seeds
- 150g/5 1/2oz broad (fava) beans, shelled
- 1 fennel bulb
- 80g/3oz alfalfa sprouts
- 4 large red mullet fillets
- rock salt
- olive oil
- 1 lemon
- salt and freshly ground black pepper
Serves 4
DRESSING SUGGESTION
Put the amaranth in a pot and cover with water. Cook over a medium-low heat until the water has disappeared and the amaranth has softened. Remove from the heat and leave to rest for 10 minutes.
The easiest way to shell broad beans is by blanching them in a pan of boiling water for 1 minute, then draining and refreshing under cold running water. Pinch each one between your fingers – the bean will pop out quite easily from the casing.
Heat a frying pan over a medium heat. Remove the stalks from the fennel bulb and slice very thinly against the grain, removing and discarding cross sections of the root as you go. Add the slices to the hot frying pan and toss them around in the pan for 2 minutes, or until they have got some colour on them. Remove from the heat and set aside.
Put the cooked amaranth, broad beans, fennel and alfalfa sprouts together in a large bowl. Tease the sprouts apart with your fingertips if they are clumped together.
Heat a non-stick pan. Season the fish fillets with a generous pinch of rock salt, then drizzle a little olive oil over them and place them skin-side down in the hot pan, in 2 batches if necessary. Cook for 2 minutes until the edges begin to crisp, then put the pan into the hot oven for another 6–8 minutes.
Meanwhile, season the salad ingredients with salt and pepper, drizzle a little extra-virgin olive oil over, squeeze the juice from half of the lemon and toss well. Arrange on serving plates and place a fillet on top of each one, skin-side up. Using the remaining half of the lemon, serve with a lemon wedge each.
blitzed salad
◁ CHILLED WATERCRESS SOUP
This soup is super-healthy, nutritious and light. It’s the perfect soup for spring, because this is the optimum time to pick and eat watercress. For a creamier version, you can serve with a dollop of crème fraîche on top.
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 small floury (mealy) potato, such as king edward, finely diced (optional)
- 400g/14oz watercress
- sea salt
Serves 4
Heat the olive oil in a pan over a low heat, add the onion and sweat for 2 minutes. Add the potato, if using, and a good pinch of sea salt, then cover with a lid and cook very gently over a low heat for 10 minutes.
Add 500ml/18fl oz/2 cups water and bring to the boil, then reduce the heat to a simmer and cook for 12 minutes, or until the potatoes are soft.
Transfer the cooked potatoes to a blender. Add the watercress and purée until smooth. Season to taste with sea salt, then pour the mixture into a container with a wide base and leave to cool in the fridge before serving.