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Market Garden Summer Rolls With Kimchi Mayonnaise

Market Garden Summer Rolls With Kimchi Mayonnaise

Main Dishes·
  • DIFFICULTY: EASY
  • 45 MINS

Ingredients

Serves: 6
FOR THE KIMCHI MAYONNAISE:
  • 80g kimchi
  • 2 tbsp kimchi brine
  • 1 small clove of garlic
  • a squeeze of lemon
  • 1/2 tsp honey
  • 175ml mayonnaise
FOR THE SUMMER ROLLS:
  • 12 summer roll rice wrappers
  • 100g vermicelli rice noodles
  • 1 large beetroot, peeled and grated
  • 2 carrots, peeled and sliced into fine ribbons
  • 1 cucumber, peeled and sliced into fine ribbons
  • 2 baby gem hearts, quartered and finely sliced
  • 1 red pepper, finely sliced
  • 10-12 mint leaves, finely chopped
  • a handful fresh coriander leaves
  • 1 inch piece of ginger, peeled and grated
  • 1 red chilli, finely chopped
  • 50g cashews, toasted and chopped
  • edible flower petals

Method

To make the kimchi mayonnaise, place the kimchi, kimchi brine, garlic, lemon and honey in a blender and whizz until finely chopped but not completely pureed. Tip out into a small bowl and mix well with the mayonnaise. Taste and add a little salt and pepper if needed. Chill until needed.

For the summer rolls, being by preparing the rice noodles. Instructions on individual packets vary but we have found the best method is to place the noodles into a glass bowl and completely cover with boiling water. Soak for 3 minutes and then drain in a colander. Rinse under cold water, drain again and keep to one side.

To assemble the rolls, dip the rice paper wrappers into a bowl of hot water and soak for 10 seconds or until soft. Carefully lift onto a board or metal tray and lay flat.

Beginning with the beetroot, pile a little of each shredded vegetable onto the bottom half of the wrapper, just below centre. Scatter over a little of the chopped chilli, ginger, mint and cashews followed by a small handful of the rice noodles and lastly a few coriander leaves. Loosely shape into an even cylinder with your fingers.

Lift the bottom edge of the wrapper over the top of the filling, and tuck in tightly to hold the filling in place. Now place two or three flower petals along the length of the half-wrapped roll and continue rolling, tucking in the ends tightly as you go.

Repeat with the remaining wrappers to form all 12 rolls.

Serve straight away, sliced in half so the vibrant colours are visible, along with the kimchi mayonnaise.

If making in advance, store the rolls in a sealed container covered with a damp jay cloth to prevent the rolls from drying out. We always make these on the day they’re going to be eaten – they last for 6-8hours before losing their freshness.

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Green Super Smoothie

Green Super Smoothie

Sweet, Vegan·
  • DIFFICULTY: EASY
  • 45 MINS

Ingredients

Serves: 2
FOR THE Smoothie:
  • cup of kale
  • cup of fresh seasonal greens (try organic spinach leaves, nettle tips, or Ferme's market garden mixed salad leaves)
  • 1/2 cup Watercress
  • 1/2 cup parsley
  • 1/2 peeled lemon
  • 2 apples to taste
  • 1/2 to 1 teaspoon of organic living green formula
  • 2 bananas (fresh or frozen)
  • 1 avocado (fresh or frozen)
  • 1 teaspoon maple syrup
  • 1 cup ice

Method

Pop all of the ingredients into a high-speed blender and blend on high for at least 2 minutes – this is important because an under-blended smoothie is often unsatisfying. Taste and feel free to sweeten further by adding a little more maple syrup, banana or apples.

Beginning with the beetroot, pile a little of each shredded vegetable onto the bottom half of the wrapper, just below centre. Scatter over a little of the chopped chilli, ginger, mint and cashews followed by a small handful of the rice noodles and lastly a few coriander leaves. Loosely shape into an even cylinder with your fingers.

Lift the bottom edge of the wrapper over the top of the filling, and tuck in tightly to hold the filling in place. Now place two or three flower petals along the length of the half-wrapped roll and continue rolling, tucking in the ends tightly as you go.

Repeat with the remaining wrappers to form all 12 rolls.

Serve straight away, sliced in half so the vibrant colours are visible, along with the kimchi mayonnaise.

If making in advance, store the rolls in a sealed container covered with a damp jay cloth to prevent the rolls from drying out. We always make these on the day they’re going to be eaten – they last for 6-8hours before losing their freshness.

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Warm Summer Salad With Broad Beans

Warm Summer Salad With Broad Beans

Breakfast and brunch·
  • DIFFICULTY: EASY
  • 20 MINS

Ingredients

Serves: 2
SALAD:
  • 2 organic hen's eggs
  • 200g broad beans
  • 160g pancetta, chopped into small cubes
  • 2 large cloves garlic, finely sliced
  • 6 spring onions, dark green tops removed and bases halved lenghways
  • 4 sprigs thyme
  • 10g parsley, roughly chopped
  • 4 baby gem lettuce, quartered lengthways
dressing:
  • 50g organic natural yoghurt
  • 50g mayonnaise
  • 1 tbsp lemon juice
  • 1 clove garlic, finely grated
  • 2 anchovy filets
  • rye crumb:
  • 1 slice rye, toasted
  • 2 tsps olive oil
  • pinch salt

Method

Bring a pan of water to the boil and gently place in the eggs. Turn the heat down and simmer for 6 minutes. Remove the eggs from the pan with a slotted spoon and run under cold water until cool. Gently roll the eggs on a hard surface to crack the shells, then peel and set aside.

Blanch the broad beans in boiling water for 2-3 minutes, strain and run under cold water. Remove the outer husks by squeezing gently to release the bright green centre. Discard the husks and set aside the beans.

Blend all of the ingredients for the dressing with a stick blender until thick and smooth.

To make the rye crumb, place the toasted slice into a high-speed blender and blitz until it becomes a fine crumb. Transfer to a pan with the olive oil and salt and fry for 3-4 minutes until the crumb becomes light and crispy. Set aside.

Put the pancetta into a frying pan and fry until just beginning to turn golden. Add the finely sliced garlic, spring onions and thyme and sautée for 3-4 minutes before adding the broad beans. Stir through the chopped parsley and toss everything together before setting aside.

Place a griddle pan over a high heat and leave for a minute or two until piping hot. Toss the baby gem quarters in a little olive oil until lightly coated. Place onto the hot pan and griddle lightly on each side before transferring to a platter.

Pour the pancetta, beans and spring onions over the baby gem lettuce and pick out the sprigs of thyme. Slice the soft boiled eggs into quarters and arrange on the platter. Finally sprinkle over the rye crumb and top with a generous glug of the dressing before serving.

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Traditional Soda Bread With Homemade Butter

Traditional Soda Bread With Homemade Butter

Bread & Baking, Breakfast and brunch, Main Dishes·
  • DIFFICULTY: EASY
  • 50 MINS

Ingredients

makes 1 loaf
soda bread
  • 500g wholemeal flour
  • 1/2 tsp sea salt
  • 2 tsps bicarbonate of soda
  • 1 tsp baking powder
  • 450g natural yoghurt,kefir or buttermilk
homemade butter:
  • 1 ltr fresh cream, preferrably unhomogenised
  • generous pinch of salt
  • any additional flavours, we love finely chopped roast garlic, grated horseradish, finely chopped herbs or fresh black pepper.

Method

Pre-heat the oven to 190°C and line a baking tray with parchment.

In a large bowl, mix together the flour, salt, bicarbonate of soda and baking powder. Once combined, pour in the yoghurt, kefir or buttermilk and mix everything together. It is really important not to over-work a soda bread, so mix gently until a dough begins to form. As soon as the dough has formed, shape into a round and transfer to your lined baking tray.

Using a knife, score the top of the dough with a cross and place into the oven to bake for 35-40 minutes. The bread will be cooked when a golden crust has formed and when the loaf sounds hollow when tapped on the bottom.

Transfer the bread to a wire rack to cool while you make your homemade butter.

To make homemade butter, pour the cream into a food processor. Turn to a high speed and wait for the cream to whip. Continue beating until the cream splits – keep beating until a ball of butter forms in the bowl.

Transfer the butter to a sieve and strain off any residual buttermilk (preserving the buttermilk for your next loaf of soda bread). Once well strained, return the butter to a bowl and mix through your salt and any additional herbs or flavours you might like.

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Dark and White Chocolate Brownies

Dark and White Chocolate Brownies

Bread & Baking, Sweet, Vegan·
  • DIFFICULTY: EASY
  • 50 MINS

Ingredients

Serves: 4
FOR THE brownies:
  • 4 eggs
  • 150g caster sugar
  • 150g demerara sugar
  • 350g unsalted butter
  • 350g good dark chocolate (at least 70% cocoa solids)
  • 180g plain flour
  • 1 tsp baking powder
  • 1 teaspoon vanilla extract
  • 380g white chocolate buttons

Method

Preheat the oven to 160ºC/gas 3 and line a 30cm square cake tin (or equivalent) with baking paper.

In a bowl, whisk together the eggs and both sugars until thick.

Put the butter and dark chocolate into a heatproof bowl over a pan of simmering water (make sure the base doesn’t touch the water) and let the chocolate melt.

Let the chocolate cool a little, then add the beaten egg and sugar, and mix well. Gently fold in the flour, baking powder and vanilla extract and, when thoroughly combined, add the chocolate buttons and mix in gently.

Spoon into the prepared tin and bake in the oven for 20 minutes, making sure you don’t overbake the brownies. They need to stay quite soft and moist in the middle, so they should be springy to the touch and, if you insert a skewer into the centre, it should come out sticky, not clean, as you would expect with a cake.

Take out of the oven and allow to cool in the tin before turning out on to a board or clean work surface and cutting into squares.

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New potato salad with green herb and miso dressing

New potato salad with green herb and miso dressing

Salads and sides·
  • DIFFICULTY: EASY
  • 60 MINS

Ingredients

Serves: 6
FOR THE DRESSING:
  • 70g mixed fresh green herbs (we use parsley, mint, coriander and chives)
  • 1 ½ tbsp white spring miso
  • 1 lemon, juice only
  • 125ML olive oil
  • 1 tbsp white wine vinegar
  • 1 small clove garlic
  • ½ tsp Dijon mustard
  • 2 tsp capers
  • Freshly ground black pepper
FOR THE SALAD:
  • 500g baby new potatoes
  • 1 lemon, zest only
  • 1 tbsp capers
  • 2 tbsp chives, roughly chopped
  • A handful of pea shoots

Method

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

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Sweet potato and lentil bake

Sweet potato and lentil bake

Breakfast and brunch, Salads and sides·
  • DIFFICULTY: EASY
  • 45 MINS

Ingredients

Serves: 2
FOR Sweet potato:
  • 2 red onions
  • 1 large or 2 small carrots
  • 1 celery stick
  • oil for frying e.g. sunflower or light olive oil
  • 2 garlic cloves
  • 10g rosemary, use 1 stalk
  • 1 tin dark lentils
  • 200g baby spinach
  • 2 tsp harissa paste
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tin chopped tomatoes
  • 600g sweet potatoes
  • 250g spring greens
  • salt and pepper

Method

Step 1
Peel and dice the red onions and carrot(s). Wash and dice 1 celery stalk. Heat 2 tablespoons of oil in the saucepan and fry the onions, carrots and celery gently for 10 minutes until softened.
Step 2
Meanwhile, peel 2 garlic cloves and finely chop or crush them. Strip the leaves from 1 stalk of rosemary and finely chop them. Drain and rinse the lentils (see cook’s notes). Wash and drain the spinach.
Step 3
Add the garlic and rosemary to the saucepan and fry gently for a further 2 minutes. Add the harissa, bay and cumin. Cook for a further 1 minute before adding the lentils and chopped tomatoes. Fill one of the empty tins half full of water.
Step 4
Add that too and bring to a gentle simmer. Season with salt and pepper. Leave it to simmer while you deal with the sweet potatoes. Wash the sweet potatoes and slice them widthways into 3mm discs. Place the slices in a mixing bowl with 2 tablespoons of oil.

Step 5
Season generously with salt and pepper. Toss them together so that the slices are all coated and seasoned. Preheat your oven to 200°C/Gas Mark 6. Add the spinach to the lentils. Stir until it wilts. Taste the mix and adjust to your taste with salt and pepper.
Step 6
Transfer it to the casserole dish. Top the lentils with the sweet potatoes in an overlapping shingle pattern. Place in the oven and bake for 25 minutes until the potatoes are tender and colouring at the edges. Meanwhile, clean the saucepan and fill it with salted water.
Step 7
Put it on to boil. Wash the spring greens and strip the leaves from their tough central stalks. Lay the leaves on top of each other and roughly shred them. When the bake is ready, boil the greens for 3 minutes, or until tender. Drain and serve beside generous scoops of the bake.

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Pumpkin cream soup with pink peppercorn

Pumpkin cream soup with pink peppercorn

Sweet, Vegan·
  • DIFFICULTY: EASY
  • 35 MINS

Ingredients

Serves: 4
Pumpkin Soup Recipe:
  • 1 panettone
  • 2 lb pumpkin
  • 4 ½ cups water
  • 1 leek
  • 1 tsp pink pepper
  • 1 tsp salt, extra virgin olive oil, to taste tarragon, marjoram

Method

Slice the leek and place in a pot with the pumpkin and water. Over a low heat, bring to a boil then cook for 10-15 minutes.

Strain the broth and set aside. Purée the pumpkin and leeks with 2 Tbsp. olive oil, salt and pink pepper to taste. Blend at a high speed for 2 minutes until it’s smooth, adding enough cooking water to make it into a very smooth and soft cream, and pour into a saucepan. Cook over a medium heat until hot.

In the meantime, cut the panettone into slices or triangle shapes. Toast and serve alongside the soup.

Ladle the soup into bowls and garnish with tarragon and marjoram. To make it even sweeter, add cinnamon to the purée.

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Barbecued Cote de Boeuf

Barbecued Cote de Boeuf

Main Dishes·
  • DIFFICULTY: Medium
  • 10 MINS

Ingredients

Serves: 4
FOR THE Barbecued Cote de Boeuf:
  • 700G organic cote de boeuf
  • generous twist of sea salt and black pepper
  • drizzle of grapeseed oil or beef dripping, melted

Method

The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot. Take your steak out of the fridge a good hour before you are going to cook it in order to bring it up to room temperature. Season each side well with salt and cover evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.

Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously succulent inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.

Once the steak is seared on all sides, move it to a cooler area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.

When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10-15 minutes before slicing parallel to the bone. Delicious served with delicious salads, grilled vegetables and chimichurri sauce or our salsa verde mayonnaise.

To master the arts of butchery and cooking with meat, join us for a course at our cookery school.

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Chargrilled Asparagus with Crispy Hen’s Eggs & Herb Dessing

Chargrilled Asparagus with Crispy Hen’s Eggs & Herb Dessing

Breakfast and brunch·
  • DIFFICULTY: EASY
  • 20 MINS

Ingredients

Serves: 2
FOR THE CHARGRILLED ASPARAGUS:
  • 3 organic eggs
  • 50g plain flour
  • 100g fine breadcrumbs
  • 1 bunch asparagus spears
  • 6-8 spring onions
  • handful of basil leaves
  • handful of mint leaves
  • 75ml extra virgin olive oil
  • squeeze of lemon juice
  • salt and pepper
  • oil for frying
  • pea shoots to serve (optional)

Method

Bring a small pan of water to the boil, turn down to a simmer and add 2 of the eggs. Simmer for 6 minutes before draining and refreshing under cold water until completely cool. Then peel the eggs, discarding the shells.

Beat the remaining egg in a small bowl. Tip the flour into a second bowl and the breadcrumbs into a third.

Dust the eggs completely in flour, then dip into the beaten egg, turning to coat. Lastly place the egg in the bowl of breadcrumbs, again, turning to evenly coat. Repeat this with the second boiled egg and keep both to one side.

Snap the woody ends from the asparagus and trim the spring onions, discarding the very dark green ends. Place both in a bowl, drizzle in a little olive oil and toss together with some salt and pepper until evenly coated. Place on a pre-heated chargrill pan and turn regularly to colour evenly on all sides. Remove from the chargrill and slice diagonally into long slices and keep to one side.

To make the dressing simply place the herbs and olive oil in a small jug, with the lemon juice and some salt and pepper. Use a hand-held stick blender to blend to a smooth, bright green dressing.

To fry the eggs, pour enough oil into a small saucepan so that it will be deep enough to cover the egg. Heat over a moderate to high heat until the oil is lightly bubbling. Carefully add the breaded eggs and fry for 2-3 minutes until the breadcrumbs are golden, turning over occasionally to help them brown evenly. Remove with a slotted spoon and drain on kitchen paper.

To assemble, simply arrange the asparagus and spring onions on two serving plates. Drizzle over the herb dressing and slice each egg in half before placing on top of the vegetables. Decorate with pea shoots or more fresh herbs.

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