serves 2 as a starter / preparation : 10 minutes equipment : mandoline, vegetable peeler
Trim the fennel and radishes and slice very thinly on the mandoline. Create long shavings of asparagus by drawing the peeler from the woody end to the tip of the stalk.
Whisk the lemon juice with 1 tablespoon extra virgin olive oil. Season with salt and pepper. Arrange the vegetables on serving plates and finish by drizzling with the dressing.
serves 2 as a starter or side / preparation : 5 minutes equipment : whisk, small bowl
Whisk together the lemon juice, 2 tablespoons extra virgin olive oil, most of the leaves from the thyme sprigs, and salt and pepper.
Cut each beet in half, and then each half in half again. Pour most of the dressing over the beets and toss to coat. Spoon goat cheese over the top, and then drizzle with the rest of the dressing. Season generously and sprinkle with the rest of the thyme leaves.
serves 4 as a side / preparation : 10 minutes equipment : saucepan, bowl of iced water, small and a large bowl
Fill the saucepan with water and bring it to a boil. Meanwhile, cut the broccolini into small florets. Generously season the boiling water with salt, and blanch the broccolini for about 2 minutes. It should still be slightly crisp. Drain and plunge in the iced water.
In the small bowl, whisk together the soy sauce, rice vinegar, lime juice, and dashi granules, plus a splash of cold water. Drain the broccolini, transfer it to the large bowl, and toss with enough of the dressing to coat. Add salt and pepper to taste.
WARM RADICCHIO AND grain SALAD
serves 2 / preparation: 10 minutes equipment : 2 small bowls, large frying pan
Boil water in a large pot. Meanwhile, slice the radicchio. In one of the bowls, whisk together the lemon juice, the mustard, 2 tablespoons extra virgin olive oil, and salt and pepper.
Place the dried fruit in the other bowl and cover with boiling water. Set aside. Heat 2 tablespoons olive oil in the frying pan and add the grains and the radicchio. Gently stir-fry until the grains are warmed through and the radicchio is just tender. Remove from the heat. Drain the dried fruit and add to the frying pan. Stir through the dressing. Season with sea salt flakes and pour over extra lemon juice before serving.
serves 2 / preparation: 6 minutes equipment : small frying pan, salad bowl
Roughly chop the cornichons. Set the frying pan over high heat.
Pour 3 tablespoons extra virgin olive oil into the salad bowl, add the mustard and salt and pepper, and whisk. Add the cornichons and endive leaves, but don’t toss.
Fry the lardons in a splash of olive oil for about 3 minutes, until crisp. Add the vinegar, stir, and let the liquid bubble for about 30 seconds. Pour the lardons and pan juices over the salad and toss well.
serves 2 / preparation : 8 minutes equipment : salad bowl
Heat the flatbread until crisp and golden. Meanwhile, in the salad bowl, whisk together the lemon juice, 1 tablespoon extra virgin olive oil, and salt and pepper.
Dice the tomatoes and cucumbers and break up the bread into bite-sized pieces. Add to the salad bowl, sprinkle with ground sumac, taste for seasoning. and gently toss.
serves 2 / preparation: 5 minutes equipment : salad bowl
In the salad bowl, whisk together the harissa paste, lemon juice, 1½ tablespoons extra virgin olive oil, and 1 tablespoon cold water. Add salt and pepper to taste.
Cut the figs into quarters lengthways and add to the bowl, along with the baby spinach. Gently toss, ensuring that the spinach leaves are coated in dressing.
serves 2 as a starter or side / preparation : 3 minutes equipment : salad bowl
Combine the mixed herbs (or microgreens) and walnuts in the bowl. Squeeze the lemon over the top and drizzle with walnut oil. Season with salt and pepper and lightly toss before serving.
tomato, MOZZARELLA, AND BASIL SALAD
serves 2 as a main (or 4 as a starter) preparation : 3 minutes equipment : large serving plate
Thinly slice the tomatoes and slice the mozzarella. Arrange on the plate. Season with sea salt flakes and freshly ground black pepper, and scatter with the basil leaves. Drizzle with some extra virgin olive oil before serving.
tomato, MOZZARELLA, AND BASIL VARIATIONS
serves 2 as a main (or 4 as a starter) For something different, try one of these variations on the Tomato, mozzarella, and basil salad on pages 80–81
Arrange the figs (halved lengthways), the slices of prosciutto, 2 mozzarella balls (sliced), and 10 basil leaves on a plate. Whisk together the extra virgin olive oil and the balsamic vinegar and drizzle over the salad.
ASPARAGUS
Heat a grill pan, while you prepare the tomatoes and mozzarella, as instructed on pages 80–81. Toss the asparagus spears in olive oil and grill for 4–6 minutes, turning regularly, until tender and charred. Add to the plate with the tomatoes and mozzarella and drizzle with extra virgin olive oil.
ANCHOVIES AND CAPERS
Prepare the tomato, mozzarella, and basil salad on pages 80–81, but omit the basil. Mix together the anchovies (chopped), garlic (crushed), capers (chopped), and 4 tablespoons olive oil. Drizzle over the salad.
AVOCADO AND PEA SHOOTS
Prepare the tomato, mozzarella, and basil salad on pages 80–81, but add the ripe avocado (sliced) to the serving plate, and scatter with pea shoots instead of basil.
serves 2 as a starter / preparation : 10 minutes equipment : mandoline or food processor with julienne blade or a grater, bowl
Peel and shred the beets and carrots using the mandoline or food processor. Add to the bowl with the mayonnaise, crème fraîche, and za’tar, and gently fold in the vegetables. Season generously with salt and freshly ground black pepper. Serve immediately or chill, until ready, to let the flavors develop.
serves 2 as a starter / preparation : 5 minutes equipment : salad bowl, colander
Finely chop the red onion, place in the salad bowl with the lemon juice and a generous pinch of sea salt flakes. Mix and set aside. Roughly chop the parsley leaves and add to the bowl.
Drain and rinse the chickpeas, shaking off as much water as possible. Add to the bowl along with the cumin (to taste), freshly ground black pepper, and 1 tablespoon extra virgin olive oil. Toss to combine and taste for seasoning, adding more salt, pepper, or lemon juice to taste.
serves 4 as a side / preparation : 10 minutes equipment : large heatproof bowl
Boil 17 fl oz (500 ml/2 cups) water in a small pan. Meanwhile, roughly chop the mint and cut the feta into bite-size pieces. Put the couscous in the bowl with the boiling water, the peas, and a generous pinch of sea salt. Mix, cover with plastic wrap, and set aside for 5 minutes.
Add the mint, 1 tablespoon extra virgin olive oil, 1 tablespoon of the lemon juice, and salt and pepper to the couscous. Use a fork to combine thoroughly. Taste for seasoning and add more lemon juice or salt and pepper, if needed. Scatter with the feta and serve.
GRILLED Little Gems WITH DUKKAH
serves 2 as a starter / preparation : 10 minutes equipment : grill pan or heavy frying pan, garlic press, pastry brush, serving plate
Set the grill pan or frying pan over high heat. Meanwhile, crush the garlic and whisk it together with 3 tablespoons extra virgin olive oil, the lemon juice, and salt and pepper. Set aside.
Cut the lettuces in half lengthways, brush the cut side with the garlicky dressing and sear cut-side down for 2 minutes. Turn over and repeat. Place the lettuces on the serving plate. Halve the tomatoes and scatter them over the lettuce leaves. Drizzle with some of the remaining dressing and serve, sprinkled with the dukkah.
serves 4 / preparation : 10 minutes equipment : baking sheet lined with foil, serving plate
Place a grill pan on the stove over high heat. Halve and pit the peaches. Cut each half into 2 slices and place on the baking sheet. Grill for 2 minutes on each side, or until the peaches start to char.
Whisk together 3 tablespoons extra virgin olive oil, the balsamic vinegar, and salt and pepper. Slice or break open the burrata and arrange on a serving plate with the grilled peaches. Scatter with the arugula and drizzle with the dressing. Serve immediately.
serves 2
For something different, try one of these variations on the Burrata with grilled peaches recipe on pages 92–93
ORANGE AND CILANTRO
Lightly toast the coriander seeds in a hot pan for about 2 minutes. Lightly crush with a mortar and pestle. Whisk together the chopped cilantro, orange juice, and 2 tablespoons olive oil. Stir in the coriander seeds. Slice or tear open 2 x 7 oz (200 g) balls of burrata and spoon over the dressing.
ASPARAGUS AND GARLIC BUTTER
Heat 1 tablespoon olive oil in a frying pan and sauté the asparagus over high heat for 2–3 minutes until bright green. Turn the heat to low, add the garlic (thinly sliced) and butter, and cook for 1 minute. Slice or tear open 2 x 7 oz (200 g) burrata and serve with asparagus and the butter poured over.
Cook the beans in salted boiling water for about 4 minutes until tender. Meanwhile, whisk together 3 tablespoons extra virgin olive oil, the lemon juice, the mint leaves (finely chopped), salt, and pepper.
Drain the beans, rinse under cold water, and toss with the dressing. Slice or tear open 2 x 7 oz (200 g) balls of burrata and spoon the beans and dressing over the top.
OREGANO PANGRATTATO
Heat 1 tablespoon olive oil in a frying pan and toast the breadcrumbs and the garlic cloves (crushed) over medium heat for about 2 minutes, until golden.
Remove to a bowl and stir through the oregano and lemon zest. Slice or tear open 2 x 7 oz (200 g) balls of burrata, sprinkle with the breadcrumbs, and drizzle with extra virgin olive oil.
serves 2 / preparation : 10 minutes equipment : large heavy pan, blender
Boil 14 fl oz (400 ml/1½ cups) water in a small pot. Roughly chop the onion and garlic. Heat the 2 tablespoons oil, from the jar of red peppers, in the large heavy pan and gently fry the onion and garlic for 5 minutes. Meanwhile, roughly chop the peppers and add them to the pan. Stir.
Pour the boiling water into the pan and add the bouillon cube or bouillon powder. Stir. Season with salt and pepper.
Transfer to the blender, add the basil, and blend to the desired consistency. Add a little more boiling water or salt and pepper, if needed. Serve hot or chilled with bread and butter.
serves 2 / preparation : 10 minutes equipment : grill pan, saucepan
Boil 17 fl oz (500 ml/2 cups) water in the saucepan. Set the grill pan over high heat. Meanwhile, finely slice the scallions. Rub the steak with a little vegetable oil and generously season with salt and freshly ground black pepper.
Add the bouillon cubes or powder, scallions, noodles, and Sriracha sauce to the boiling water in the saucepan. Stir and simmer gently.
Cook the steak on the grill pan for 3–4 minutes, or to your liking, turning every 30 seconds or so. Wrap loosely in foil and set aside to rest.
Pour the soup and noodles into bowls. Slice the steak and add to the bowls.
serves 2 / preparation : 6 minutes equipment : saucepan, small bowl
Boil 17 fl oz (500 ml/2 cups) water in the saucepan. Meanwhile, finely slice the scallions and cut the tofu into ½ inch (1 cm) dice.
Add the dashi granules to the boiling water in the pan. Stir over medium heat until completely dissolved. Add the scallions and tofu and gently simmer for 1 minute to warm through the tofu.
Place the miso paste in a small bowl, add 2 tablespoons of the dashi broth, and whisk. Pour into the pan and stir well. Serve the miso soup immediately.
serves 4 / preparation : 6 minutes equipment : large saucepan, blender
Boil 21 fl oz (600 ml/2½ cups) water in the saucepan and add the bouillon cubes or bouillon powder, the peas, and mint. Simmer for 4 minutes. Meanwhile, dice the ham.
Pour the peas and the stock into the blender and add half the ham. Blend until smooth. Add more water, if too thick.
Return to the pan, add the crème fraîche, and warm through, stirring. Season with salt and pepper. Serve sprinkled with the remaining ham.
serves 2 / preparation : 5 minutes equipment : blender, saucepan
Boil 7 fl oz (200 ml/¾ cup) water in a small pan. Place all the ingredients in the blender with the boiling water and blend until smooth. Pour the soup into the pan and set over medium heat to warm through.
serves 4 / preparation : 10 minutes equipment : cheese grater, 2 large saucepans, blender
Boil 35 fl oz (1 litre/4 cups) water in a large saucepan. Meanwhile, grate the cauliflower. Heat 2 tablespoons olive oil in another saucepan, add the cauliflower and garam masala, and cook, stirring, over medium heat for a few minutes, until the cauliflower softens but doesn’t color.
Pour the boiling water into the cauliflower mixture, add the bouillon cubes or bouillon powder, and stir. Simmer for 5 minutes.
Transfer the mixture to a blender and process until smooth. Return to the pan, add the cream and salt and pepper to taste, and cook over gentle heat until warmed through. Serve with bread.
serves 2 / preparation : 5 minutes equipment : blender, saucepan
Boil 14 fl oz (400 ml/1½ cups) water in a small pan.
Drain the beans, reserving 2 tablespoons of the liquid from the can.
Blend the beans in the blender with 10½ fl oz (300 ml/1¼ cups) of the boiling water, the stock, garlic, tahini, ras el hanout, 2 tablespoons extra virgin olive oil, and the reserved liquid from the can. Generously season with salt and pepper. Add more boiling water, if too thick.
Pour the soup into the saucepan and warm through over medium heat. Taste for seasoning and serve immediately.
serves 2 as a main (or 4 as a starter) preparation : 5 minutes equipment : blender
Scoop out the avocado flesh and place in the blender with the corn kernels, coconut milk, lime juice, Tabasco, 13 fl oz (380 ml/1½ cups) cold water, and lots of salt and pepper. Blend until smooth. Add more water, if too thick, and taste for seasoning.
Serve with ice cubes or chill in the fridge, if you have time.
serves 2 or 4 / preparation : 10 minutes equipment : medium and a large bowl, blender, sieve
Tear the bread into pieces, place in the medium bowl, and pour in a little cold water. Set aside. Roughly chop the tomatoes and garlic and place in the food processor or blender with the almonds. Blend until as smooth as possible.
Strain through the sieve into the large bowl, pressing down with the back of a spoon, then discard the solids and return the rest of the mixture to the blender. Add the soaked bread and 1½ tablespoons extra virgin olive oil, ½ teaspoon sea salt flakes, and blend until smooth. Add a little water, if too thick. Chill before serving, if you have time.
Finely chop the ham and sprinkle over the soup before serving.
serves 2 / preparation : 8 minutes equipment : frying pan, blender, 5 ice cubes, plus more for serving
Peel and roughly chop the cucumber. Slice the scallions and the garlic. Gently fry the cucumber, scallions, and garlic in 1–2 tablespoons olive oil for about 2 minutes, until soft. Season with sea salt flakes and freshly ground black pepper.
Transfer to the blender, add the mint and the 5 ice cubes and blend until smooth, or the desired consistency. Add the yogurt and blend again. Serve with ice cubes.
serves 4 / preparation : 10 minutes equipment : 2 large saucepans, garlic press
Fill a saucepan with 52 fl oz (1.5 litres/6 cups) water and bring it to a boil. Heat 2 tablespoons olive oil in another large saucepan over medium heat. Peel and cut the carrots into small dice, then add to the pan and stir. Finely slice the leek, then add to the pan and stir. Crush the garlic, then add to the pan and stir. Cook for 2 more minutes.
Pour the boiling water into the pan, then add the bouillon cubes or bouillon powder and the mushrooms. Stir. Simmer for 5 minutes. Taste for seasoning.
serves 4
For something different, try one of these variations on the Basic vegetable soup recipe on pages 116–117
SPICY
Stir in the harissa paste when adding the stock.
NOODLES
Add the rice noodles, when adding the stock, and cook the soup until warmed through.
PINE NUT GREMOLATA
Mix together the chopped parsley, the lemon zest, and the toasted pine nuts (chopped). Sprinkle over the soup to serve.
BEANS
Add the beans to the soup with the mushrooms. Taste for seasoning, as beans need lots of salt and pepper.