1. Burrata with pickled spring veg
A fresh and colourful way to eat burrata, this super-quick salad is the perfect light lunch. Sit the creamy cheese on top of pickled asparagus, baby carrots, radishes and more, then drizzle the whole lot with olive oil.
Ingredients
- 12 baby carrots, scrubbed and halved lengthways
- 100g fine asparagus tips
- 100g fine green beans, halved lengthways
- 3 spring onions, cut into 2cm lengths on the diagona
- 16 radishes, halved lengthways
- 2 balls burratas
- a small handful rocket
- to drizzle extra-virgin olive oil
- to serve crusty bread
PICKLING LIQUID
- 150ml white wine vinegar
- 75g caster sugar
- 1 tsp yellow mustard seeds
Method
- STEP 1
Put the carrots, asparagus tips and beans in a bowl and pour over just-boiled water to cover. Leave for 1 minute, then drain.
- STEP 2
Put the pickling liquid ingredients in a small pan with 150ml water and bring to a simmer. Simmer very gently for 3 minutes, then take off the heat and add the drained veg along with the spring onion. Cover and cool to room temperature, then stir in the radishes and leave for 5 minutes
- STEP 3
Drain the veg and arrange on a platter. Add the burrata and scatter over some rocket. Drizzle with extra-virgin olive oil and serve with crusty bread.
2. Spanish tortilla with paprika ketchup
What could be more satisfying than homemade tortilla? Ours comes with homemade paprika ketchup, made using fresh vine tomatoes, pimentón, garlic granules and red wine vinegar. A spruced-up version of the classic Spanish staple – veggie and gluten-free.
Ingredients
- 450g waxy potatoes, peeled
- 3 tbsp olive oil
- 1 large onion, finely sliced
- 6 large eggs
PAPRIKA KETCHUP
- 600g large ripe vine tomatoes, roughly chopped
- 60g tomato purée
- 2 tbsp hot smoked paprika (pimentón), (see cook’s notes, below)
- 1 tsp garlic granules
- ¼ tsp celery salt
- ¼ tsp fine sea salt
- 4 tbsp red wine vinegar
- 50g soft light brown sugar
Method
- STEP 1
To make the ketchup, put the tomatoes, tomato purée, paprika, garlic, celery salt and salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 minutes, then uncovered for 15-20 minutes more, stirring frequently until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in the vinegar and sugar. Cook over a low heat for 15-20 minutes or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four weeks.
- STEP 2
Cut the potatoes into thin slices, put into a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 minutes. Drain well and leave to steam-dry in the colander for a few minutes.
- STEP 3
Meanwhile, heat 2 tbsp olive oil in a 20cm non-stick frying pan and fry the onion gently for 8-10 minutes, or until soft but not golden. Whisk the eggs with some seasoning in a bowl.
- STEP 4
Tip the potatoes into the beaten eggs and mix carefully to avoid breaking up the slices. Pour the mixture over the onions in the pan, and leave the base to set over a medium-low heat for 10-15 minutes. When the sides are set, flip the tortilla onto a plate. Add the remaining 1 tbsp oil to the pan, slide the tortilla back in and cook for 5 minutes until set and cooked through. Serve warm or chilled in slices, with a spoon of the paprika ketchup for dunking in.
