Ed organised a gathering at his home on Saturday. The sun finally decided to show its face. Sitting outside with all your friends, eating, drinking, getting merry, lapping up the sunshine – life is good.
Everyone helping with shelling the broad beans. They must earn their keep.
Above: When I tell you that these are the best sweet potatoes you’ll ever eat, I kid you not.
Once again, thanks to Ottolenghi. Recipe at the end of this post.
Above: Handsome Husband
Castellucio lentils with tomatoes and gorgonzola
1 small red onion, thinly sliced
1 tbsp red wine vinegar
1 tsp Maldon salt
250g Castellucio lentils (we used Puy lentils)
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar
Start by making the tomatoes. Preheat the oven to 130˚C. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with baking parchment. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some salt. Roast for 1.5 hours, or until semi-dried. Discard the thyme and allow to
cool down slightly.
Meanwhile, place the red onion in a medium bowl, pour over the vinegar and sprinkle
with the Maldon salt. Stir, then leave for a few minutes so the onion softens a bit.
Plate the lentils in a pan of boiling water (the water should come 3cm above the lentils)
and cook for 20-30 minutes, or until tender. Drain well in a sieve and, while still warm,
add to the sliced onion. Also add the olive oil, garlic and some black pepper. Stir to mix and leave aside to cool down. Once cool, add the herbs and gently mix together.
Taste and adjust the seasoning.
To serve, pile up the lentils on a large plate or bowl, integrating the Gorgonzola and tomatoes as you build up the pile. Drizzle the tomato cooking juices on top and serve.
Sweet potato wedges with lemongrass créme fraîche
3 sweet potatoes
4 tbsp olive oil
1½ tsp ground coriander
¾ tsp fine sea salt
1 red chilli, finely diced
15g fresh coriander, leaves picked
½ lemongrass stalk, finely chopped
200g créme fraîche
2 limes, grated zest and juice
50g fresh ginger, peeled and grated
½ tsp fine sea salt
Moroccan style broad bean salad with yoghurt and crunchy bits
by Jamie Oliver
4 handfuls of podded broad beans
Salt and pepper
1 handful of fresh mint
1 small red onion, peeled and finely chopped
1 tsp cumin seeds, bashed
1 pinch dried chilli
2 handfuls of stale breadcrumbs
250ml creamy live yoghurt or soured cream
First of all pod your beans. Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (don’t add salt, as this will toughen the skins). Drain them and lay them flat on a tray to cool down slightly. This salad always works best when the beans are eaten slightly warm. If you’re making it in advance, though, you could always give them a quick flash in the microwave just before serving.
Remove the skins from the larger beans if necessary. Place in a bowl and dress with the juice of 1 lemon and three times as much extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Add a little more lemon juice if needed – feel free to adjust to your taste. At this stage I like to finely slice half the mint and add it to the beans while they sit and marinate for a little while.
In a shallow pan, on a medium heat, fry the chopped onion, cumin seeds and chilli
in a little olive oil. Stir and cook until softened. As the onions start to colour, add your breadcrumbs and mix these really well into the onions. Continue to cook until the crumbs are crispy and golden, then season them to taste and put to one side. To serve, divide the yoghurt or sour cream between four plates or bowls. Give the broad beans
a final toss, add the rest of the mint leaves, and divide between the plates on top of the yoghurt. Finally, sprinkle over the warm spiced crunchy bits.
Sometimes I like to zest a bit of lemon over the top to give a little edge. Fantastic served with grilled chicken or as a tapas dish. Also great with flatbreads like pitta.