makes 1 cup (4½ oz/130 g) / preparation : 5 minutes + 5 minutes cooling equipment : bowl, heavy frying pan, 1 sheet parchment paper
Combine all the ingredients in the bowl and stir. Heat 1 teaspoon vegetable oil in the frying pan and add the seed mixture. Cook, stirring constantly, for 1–2 minutes, or until the sugar has caramelized and the pumpkin seeds start to pop. Spread out on the parchment paper and allow to cool.
serves 4 as a snack / preparation : 5 minutes equipment : cheese grater, small pan, large heavy lidded pan
Finely grate the parmesan. Melt the butter in the small pan. Pour the corn into the large pan and add 1 tablespoon vegetable oil. Stir to coat, then cover.
Set over medium–high heat. When the first kernel of corn pops, remove the pan from the heat for 1 minute, covered, then return to the heat. Frequently shake the pan as the corn pops. When the popping slows down—after about 2 minutes—remove from the heat and leave for 1 minute with the lid on. Add the parmesan, butter, and fine sea salt to taste, stirring well to coat. Serve warm.
serves 4 as a snack / preparation : 10 minutes + 5 minutes cooling equipment : large and small bowl, baking sheet lined with parchment paper
Preheat the oven to 350°F (180°C). Remove any large stalks from the kale and break into bite-sized pieces if the leaves are large. Place in the bowl, add 1 tablespoon olive oil, and toss with your hands to coat.
Combine the sugar, paprika, and ½ teaspoon sea salt in a small bowl. Add bit by bit to the kale, tossing well as you go. Spread out on the baking sheet and bake for 5 minutes, or until crisp and starting to brown at the edges. Let the kale cool and crisp up for 5 minutes before serving.
FRIED PADRÓN peppers WITH TOGARASHI
serves 4 as a snack / preparation : 8 minutes equipment : large heavy frying pan, paper towels
Wash the peppers and dry them thoroughly. Heat 3 tablespoons olive oil in the frying pan until very hot. Carefully add the peppers and turn to coat in the oil. Cook for 3–4 minutes, shaking frequently, until they start to blister and the skin turns brown in patches. Don’t overcook. Remove and drain on paper towels. Serve immediately, sprinkled with togarashi.
NOTE Beware of the occasional very hot pepper.
serves 4 as a snack / preparation : 5 minutes + 5 minutes cooling equipment : cheese grater, bowl, baking sheet lined with parchment paper, wire rack
Preheat the oven to 400°F (200°C). Finely grate the parmesan into the bowl. Add the poppy seeds and mix well. Place heaping tablespoons of the mixture onto the baking sheet and flatten out with the back of a spoon.
Bake for 3 minutes or until pale gold. Leave on the baking sheet for a couple of minutes then slide onto a wire rack to cool and crisp up.
makes 16 / preparation : 8 minutes + 5 minutes cooling equipment : baking sheet, garlic press, small bowl, pastry brush
Preheat the oven to 400°F (200°C) and slide the baking sheet in while it gets hot. Meanwhile, crush the garlic into the bowl and add 1 tablespoon olive oil. Stir. Brush the tortillas with the garlicky oil on both sides and sprinkle with sea salt flakes. Cut each tortilla into 8 wedges.
Remove the baking sheet from the oven and place the tortillas on it. Bake for 5–6 minutes until pale gold. Slide onto a wire rack to cool and crisp up.
serves 4 / preparation : 5 minutes equipment : small bowl, food processor or blender
Remove the crusts from the bread, tear into pieces and place in the bowl. Add the milk and let the bread soak.
Place the roe in the blender with the soaked bread. Blend until smooth.
With the motor running, very slowly pour in the extra virgin olive oil, then the lemon juice. Add more lemon juice to taste, or more water, if too thick. Serve with carrot sticks and bread.
serves 4 as a dip / preparation : 5 minutes equipment : bowl, garlic press
Scoop the avocado flesh into a bowl and mash roughly with a fork. Crush the garlic into the bowl and add the lime juice, salt and pepper, and Tabasco sauce to taste. Mix.
Finely chop the tomato and gently fold it into the avocado mixture. Taste for seasoning and add more salt, pepper, lime juice, or Tabasco to taste. Serve with chopped raw vegetables.
serves 4 as a snack / preparation : 5 minutes equipment : food processor
Drain the beans, reserving the liquid. Blend the beans in a food processor with the cilantro, harissa paste, and lime juice together with 2 tablespoons olive oil. Add 1–2 tablespoons of reserved can liquid and process to the desired consistency. Add salt and pepper and more lime juice to taste.
Spoon into a serving dish and sprinkle with cilantro leaves. Serve with lime wedges and tortilla chips.
serves 4 as a starter / preparation : 10 minutes equipment : saucepan, blender or food processor
Fill the saucepan with water and bring it to a boil. Meanwhile, peel the garlic cloves. Cook the fava beans and garlic cloves in the boiling water for about 4 minutes, or until the beans are tender. Drain. Transfer to the blender or food processor and add the sesame oil, lime juice, and soy sauce.
Measure out 6 fl oz (180 ml/¾ cup) cold water. With the motor running, gradually add enough water to form a smooth and creamy dip. Season with salt and pepper. Serve with chopped raw vegetables.
makes 4 / preparation : 10 minutes equipment : baking sheet, bowl
Turn on the broiler. Arrange the baguette slices on the baking sheet, drizzle lightly with olive oil and toast on both sides until golden. Meanwhile, finely dice the tomatoes and tear the basil. Combine in a bowl with 1 tablespoon olive oil and salt and pepper. Peel the garlic, cut it in half, and rub over the toasted bread. Top with the tomato mixture.
makes 8 For something different, try one of these variations on the Tomato and basil bruschetta recipe on pages 32–33
Finely chop the herbs, combine with the goat cheese and stir until creamy. Spread generously over toasted baguette slices, rubbed with garlic.
FRIED SPICED EGGPLANT AND YOGURT
Cut the eggplant into small dice and fry in 2 tablespoons olive oil. Add the cayenne pepper and salt and pepper. Cook, stirring, until tender. Meanwhile, crush the garlic and mix with the yogurt. Spoon the eggplant onto toasted baguette slices and top with a spoonful of the garlicky yogurt.
SUNDRIED TOMATO, OLIVE AND OREGANO
Mix the sundried tomato paste with the oregano leaves (chopped) and a splash of extra virgin olive oil to loosen. Spread over toasted baguette slices and top with black olives (sliced).
MUSHROOMS AND CAPERS
Melt the butter in a frying pan and add the mushrooms (chopped). Mince the garlic and chop the capers, and add to the pan. Sauté, stirring, for 5 minutes. Season with salt and pepper. Spoon over toasted baguette slices.
makes 8 For something different, try one of these variations on the Tomato and basil bruschetta recipe on pages 32–33
BOCCONCINI, MINT, AND CHILI
In a mortar or blender, pound or process the mint leaves and the jalapeño (chopped) or other medium–hot chili pepper. Add 3 tablespoons olive oil, a squeeze of lemon, and stir. Top toasted baguette slices with bocconcini halves and drizzle with the mint and chili mixture.
TUNA CARPACCIO AND LIME
Heat a frying pan until smoking hot. Roll the tuna loin in the cracked black pepper. Sear for 10 seconds on each side, then slice very thinly. Whisk the lime juice and ½ tablespoon olive oil together. Arrange the tuna over toasted baguette slices, top with microgreens and drizzle with the dressing.
CAVOLO NERO KALE AND GARLIC
Finely slice the kale and sauté in 3 tablespoons olive oil for 2 minutes. Finely slice the garlic cloves and the red chili pepper and add to the pan. Generously season with salt and pepper. Gently cook for 5 minutes more. Spread toasted baguette slices with ricotta and top with kale.
CHICKEN LIVER PÂTÉ
Melt the butter. Fry the chicken livers in 1 tablespoon of the butter for 3 minutes. Blend in a food processor with the remaining butter, the cream, and salt and pepper. Stir in the sherry and taste for seasoning. Chill for about 30 minutes and then spread the paté generously over toasted baguette slices.
makes 12 / preparation : 10 minutes equipment : food processor, heavy frying pan
Roughly chop the fish fillets and scallions. Place in the food processor, add the curry paste, and blend until almost smooth.
Roll tablespoons of the fish mixture into balls and flatten into patties. Heat 2 tablespoons vegetable oil in the heavy frying pan and fry the patties over medium–high heat for 1½–2 minutes on each side until golden. Serve hot with sweet chlli sauce for dipping and lime wedges on the side.
serves 2 as a starter or tapas / preparation : 8 minutes equipment : frying pan, colander
Heat 1 teaspoon olive oil in a frying pan. Meanwhile, remove the skin from the chorizo and slice into ½ inch (1 cm) rounds. Fry over medium–high heat for 4 minutes until crisp on the outside.
Meanwhile, drain and rinse the beans. Add the vinegar and honey to the chorizo pan, stirring as the mixture bubbles up. Reduce the heat, add the cannellini beans and cook, stirring, until warmed through. Season with salt and pepper.
serves 4 / preparation : 10 minutes equipment : bowl, 8 inch (20 cm) non-stick frying pan, large plate
Crack the eggs into a bowl and grate in the cheese. Stir. Finely slice the zucchini. Gently fry in 2 tablespoons olive oil for 2 minutes, or until tender. Add the noodles and cook, stirring, for 1 minute more. Pour into the bowl with the eggs and stir. Wipe out the frying pan, add 2 tablespoons olive oil, and pour in the egg and noodle mixture.
Cook over medium–high heat until golden underneath and starting to set on top. Invert onto the plate, then slide back into the frying pan. Cook for 1 more minute, or until just cooked through. Serve immediately.
serves 2 to 4 / preparation : 5 minutes equipment : frying pan, shallow bowl, egg slice, absorbent paper towels
Heat ¼ inch (5 mm) olive oil in the frying pan until very hot. Meanwhile, lightly beat the egg in the shallow bowl. Slice the cheese into ½ inch (1 cm) rounds and dust with flour, ensuring each slice is coated all over. Shake off any excess.
Dip the cheese into the egg, then fry in the hot oil for 1 minute on each side, or until crisp and golden. Drain on paper towels. Serve immediately, drizzled with honey and scattered with pine nuts.
serves 2 / preparation : 6 minutes equipment : large frying pan, small bowl, pastry brush
Heat 2 tablespoons olive oil in the frying pan. Meanwhile, mix the harissa paste with 1 tablespoon olive oil in the small bowl. Cut the tomatoes in half and slice the halloumi into 8 pieces.
Brush both sides of the halloumi with the harissa mixture and place in the frying pan. Add the tomatoes cut-side down. Fry for 1–2 minutes on each side, or until the halloumi is golden and starting to melt. Place 4 slices of halloumi and 2 tomato halves inside each roll. Serve with flat-leaf (Italian) parsley and mayonnaise on the side.
serves 4 / preparation : 10 minutes equipment : large heavy frying pan, cheese grater, dish tea towel, bowl
Set the frying pan over medium–high heat. Grate the zucchini, wrap in the dish towel, and squeeze to remove excess liquid. Finely chop the mint. In the bowl, combine the zucchini, mint, flour, and salt and pepper. Crumble in the feta, mix with your hands, and shape into 4 firm patties.
Add 2 tablespoons olive oil to the pan and fry the fritters for about 2 minutes on each side over medium–high heat, or until golden. Serve hot with leafy greens.
serves 2 as a side / preparation : 10 minutes equipment : gill pan, garlic press, small bowl, pastry brush
Heat 2 tablespoons olive oil in the grill pan over high heat. Meanwhile, crush the garlic into the small bowl and add the sweet chili sauce, 1 tablespoon olive oil, and salt and pepper. Stir to combine. Slice the eggplant into ¹?8 inch (3 mm) slices. Brush on both sides with the sweet chili sauce mixture. Cook for 1–2 minutes on each side on the grill pan until they are tender and lightly charred.
serves 1 / preparation : 5 minutes equipment : small non-stick frying pan, 2 small bowls, spatula
Finely slice the leek, then gently fry in 2 tablespoons olive oil until tender, about 2 minutes. Season with salt and pepper, transfer to one of the bowls and set aside.
Wipe out the pan, add the butter, and place it over medium–high heat. Meanwhile, lightly beat the eggs in the other bowl, adding salt and pepper to taste. When the butter is foaming, add the eggs and cook undisturbed for 25 seconds. Use a spatula to push the eggs away from the edges of the pan to the center, tipping the pan to allow uncooked egg to fill the space. Continue until almost set, then place the leeks and crumbled goat cheese on one side. Fold the omelet in half. Cook for 30 seconds more, then slide onto a plate. Serve immediately with leafy greens.
tofu WITH SOUTH-EAST ASIAN DRESSING
serves 4 / preparation : 5 minutes equipment : small bowl, small whisk or fork, grater
In the small bowl, whisk together the soy sauce, sugar, dashi granules, and 2 teaspoons cold water until the sugar dissolves.
Slice the tofu very thinly. Finely grate or chop the ginger. Serve the tofu sprinkled with the ginger and dressing.
asparagus AND PARMESAN TARTINE
serves 2 / preparation : 5 minutes equipment : cheese grater, mixing bowl, vegetable peeler
Very finely grate the parmesan into the mixing bowl and add 2 tablespoons extra virgin olive oil and the lemon juice. Stir to make a paste.
Trim the asparagus and make ribbons using a vegetable peeler.
Spread the paste over the bread and top with the asparagus ribbons. Season with lots of black pepper.
serves 2 For something different, try one of these variations on the Asparagus and parmesan tartine recipe on pages 56–57
GREEN OLIVE TAPENADE AND PROSCIUTTO
Spread the green olive tapenade over 2 large slices of quality rustic bread. Top the tartine with wafer-thin slices of prosciutto and chopped cornichons.
PEA PURÉE AND MINT
Simmer the peas in water for 3 minutes. Drain. Add the crème fraîche, lemon, and a dash of olive oil. Mash. Season with salt and pepper and spread over 2 slices of good quality rustic bread. Scatter with chopped fresh mint.
TUNA RILLETTES
Place the tuna in a bowl with the red onion (grated), the capers (finely chopped), the mustard, the crème fraîche, and 2 tablespoons extra virgin olive oil. Mash thoroughly with a fork and season with salt and pepper. Spread onto 2 slices of good quality rustic bread.
RICOTTA, APPLE, AND HONEY
Spread 2 slices of quality rustic bread with the ricotta. Peel and core the apple, slice it thinly, and arrange on top of the ricotta. Drizzle with honey.
serves 2 For something different, try one of these variations on the Asparagus and parmesan tartine recipe on pages 56–57
GOAT CHEESE, CHIVES, RADISH
Mash together the goat cheese, lemon, the chives (snipped), the garlic (crushed), and black pepper. Spread over 2 large slices of quality rustic bread and top with very finely sliced radishes and a sprinkling of sea salt.
LEMON HUMMUS WITH MIXED SEEDS AND CILANTRO
Mix the hummus with the lemon juice and zest. Spread over 2 large slices of quality rustic bread, sprinkle with mixed seeds, and top with cilantro leaves.
GARLICKY BEAN PURÉE AND CHORIZO
Blend the cannellini beans, garlic, yogurt, and 1 tablespoon olive oil in a blender until creamy. Season generously with salt and pepper. Spread over 2–4 slices of quality rustic bread and top with sliced chorizo.
FROMAGE BLANC, SMOKED SALMON, AND DILL
Mix together the fromage blanc (or oil and yogurt), and chopped dill. Spread over 2 large slices of quality rustic bread. Arrange the smoked salmon (finely sliced) on top, and finish with caper berries and a spritz of lemon.