Ingredients

• 3 tbsp natural yoghurt
• 1 tsp wholegrain mustard
• ½ tsp honey
• ½ lemon, zested and juiced
• 100g watercress
• 1 large slice sourdough bread
• 200g asparagus, tough ends removed
• 1½ tbsp cold-pressed rapeseed oil
• 2 eggs
• 200g frozen peas

Method

1. Heat oven to 220C/200C fan/gas 7. Mix the yoghurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
2. Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
3. Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
4. To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.

Ingredients

• 2 tbsp vegetable oil
• 4 skin-on, bone-in chicken thighs
• 8 spring onions, roughly chopped
• 3 garlic cloves, finely chopped
• 15g ginger, cut into fine matchsticks
• 200g basmati rice, rinsed
• 650ml low-sodium vegetable stock
• 10g coriander, leaves picked, or roughly chopped
• Crispy chilli oil, to serve

Method

1. Heat the oven to 200C/180C fan/gas 4. Pour 1 tbsp of the vegetable oil in a large casserole dish with a lid. Once hot, season the chicken thighs with salt, then cook skin-side down for 5-6 mins until deeply golden. Remove from the pan and set aside (it shouldn’t be cooked through yet).
2. Pour in the remaining 1 tbsp of vegetable oil, then tip in the spring onions, garlic and ginger. Cook on a medium heat for 4-5 mins until softened and golden around the edges. Tip in the rice and stir to coat in the oil. Pour in the stock, then put the chicken on top of the rice, skin-side up.
3. Put the lid on the casserole dish then put in the oven for 20 mins. Remove from the oven and sprinkle over the coriander and crispy chilli oil to serve.

Ingredients

• 4 tsp olive oil
• 500g leeks, sliced
• 4 thyme sprigs, leaves picked
• 2 x 400g cans butter beans
• 500ml vegetable bouillon stock
• 2 tsp wholegrain mustard
• ½ small pack flat-leaf parsley
• 3 rashers streaky bacon
• 40g chopped kale, any tough stems removed
• 25g hazelnuts, roughly chopped

Method

1. Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
2. Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
3. Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.

Ingredients

• 50ml extra virgin olive oil
• 1 rosemary sprig, finely chopped
• Pinch of dried red chilli flakes
• 2 slices of sourdough, blitzed to breadcrumbs
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• 500g purple sprouting broccoli
• 1 red chilli, finely chopped
• 2 shallots, skin left on, halved
• 1 garlic clove, skin left on
• 300g Jersey Royal potatoes, halved if large
• 8 anchovy fillets in oil
• ½ lemon, zested and juiced, plus extra zest to serve
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 tsp tahini
• Handful of flat-leaf parsley, chopped
• 1 ball of burrata, drained

Method

1. Heat 2 tbsp of the olive oil in a heavy-bottomed frying pan with the rosemary and chilli flakes. Stir in the breadcrumbs so they’re well coated in the oil, and fry until golden – this will take longer than you think, but keep an eye on it to make sure the breadcrumbs don’t burn. Add the coriander and cumin seeds and toast until fragrant, then tip the mixture onto a plate and set aside.
2. Heat oven to 210C/190C fan/gas 6. Peel, trim and remove any coarse, fibrous bits from the ends of the broccoli stalks. If some are much thicker than others, split them so they’re all the same size. Toss with the chilli, shallots, garlic, salt and pepper, and 2 tbsp of the olive oil. Tip onto a baking sheet and roast for about 15-20 mins, or until the stalks are tender and the leaves and florets are charred and slightly crisp – the shallots and garlic should be soft and caramelised.
3. Meanwhile, bring a saucepan of well salted water to the boil, turn down to a medium heat and cook the potatoes for 8-10 mins, or until tender. Allow to cool a little in the water.
4. Leave the broccoli to cool slightly, then finely slice the larger stalks, leaving the florets and smaller stalks intact. Put the shallots, garlic and chilli on a chopping board, peel the skin off the shallots and squeeze the garlic from its skin, then roughly chop together with the chilli, two of the anchovies and a pinch of sea salt. Scrape into a bowl and whisk with the lemon zest and juice, mustard, honey, the rest of the olive oil, tahini, and a splash of water to loosen, then mix in the chopped parsley. Season to taste.
5. Drain the potatoes and put in a bowl with the broccoli stalks and florets, and the remaining anchovy fillets. Toss everything with the dressing.
6. Pile the salad on a serving platter and top with the burrata and scatter with the toasted breadcrumbs, reserving some to serve on the side. Scatter over some lemon zest and black pepper to serve.

Ingredients

• 150g orzo
• 1 lemon, zested and juiced
• 4 tema, mammole or violet artichokes or use jarred
• 5 tbsp extra virgin olive oil
• 150g new potatoes, such as Jersey Royals, cut into bite-sized pieces
• 5 spring onions or 4 baby leeks, thinly sliced
• 1 garlic clove, crushed
• 1 mint sprig, plus 1 tbsp finely chopped mint
• 140ml white or rosé wine or dry vermouth
• 300g broad beans (podded weight)
• 200g fresh or frozen peas (podded weight, if fresh)
• 100g ricotta
• 1 tsp pink peppercorns, crushed
• Pecorino, or vegetarian alternative, for grating

Method

1. Bring a large pot of salted water to the boil and cook the orzo following pack instructions until al dente. Drain, then immediately plunge into cold water to halt the cooking.
2. Halve the lemon, then cut the tips from the artichokes with a serrated knife and strip away the tough outer leaves. Pare away any tough bits from the bases, and trim the stalks to about 5cm, peeling away the outer skins to reveal the white cores. Quarter the artichokes, scooping out the hairy chokes, then halve each quarter. Transfer to a bowl and squeeze over the juice from half the lemon, tossing to coat.
3. Heat the oil in a heavy-bottomed frying pan over a medium heat and fry the potatoes, spring onions, garlic and artichokes, stirring for 5-6 mins until the potatoes are starting to brown. Add the mint sprig, wine and 500ml water, then season, cover and simmer for 12-15 mins until the potatoes and artichokes are tender. Add the broad beans and peas and cook for 2 mins more until tender but still retaining their bright colour. Remove the pan from the heat. Drain the orzo and stir into the pan with the chopped mint and most of the lemon zest, then leave to stand for a couple of minutes so the orzo can absorb the flavours. Taste for seasoning and adjust the salt, and squeeze over the remaining lemon half, if you think it needs it.
4. Dish into warmed bowls and top with spoonfuls of the ricotta. Scatter over the crushed pink peppercorns and the remaining lemon zest, then grate over some pecorino to serve.