500g seedless red grapes2½ tsp fennel seeds, crushed slightly2 tsp soft dark brown sugarFlaked sea salt and black pepper2 small fennel bulbs, cut lengthways into 3-4mm-thick slices (use a mandoline, ideally); fronds reserved60ml olive oil1 lemon, zest finely grated, to get 1 tsp, then juiced, to get 2 tbsp Finely grated zest of ½ orange½ tsp nigella seeds30g mint leaves, roughly torn50g shelled pistachios, lightly toasted and roughly chopped. Come to think of it, I just might. In a large serving bowl, combine the capers, anchovies, shallot, parsley, and salt. When you are ready to serve, arrange the tomato slices on a large platter, overlapping them a little for appearances’ sake. Scatter over the remaining herbs and the mustard seeds, add a quarter-teaspoon of salt, toss gently and serve. Stir for about 30 seconds to one minute, then add the fennel and spring onions. Fry the remaining oil, rice and a teaspoon of salt in the same pan for a minute, stirring continuously, then add 500ml water and bring to a boil. https://www.theguardian.com/lifeandstyle/2017/jul/08/fennel- Having studied at Kew Gardens and spent two years at Jerusalem Botanical Gardens in Israel, Aaron Bertelsen is now vegetable gardener and cook at Great Dixter. 30g anchovies finely chopped; 1 tablespoon small capers; 1-2 tablespoons chopped flat parsley leaves; Dressing. Olives nutritional info, health benefits and exclusive recipes. RTÉ.ie is the website of Raidió Teilifís Éireann, Ireland's National Public Service Media. Serves four to six. Cook gently for 10 minutes, stirring occasionally, until the garlic and anchovies soften when mashed with the back of a spoon. Bring a medium pan of water to a boil, then turn down the heat to medium-high, carefully lower in the eggs and boil gently for 10 minutes, until hard-boiled. In a large saute pan for which you have a lid, heat 85ml oil on a medium-high flame, then fry the onions with a quarter-teaspoon of salt for 12 minutes, stirring from time to time, so they don’t catch. Roasting is a great way to cook spring and summer vegetables; it gets a similar result to blanching and grilling, but with much less effort. It might seem a bit much to roast grapes for a so-called “easy” salad, but in reality that only involves putting them on a tray and into the oven. Heat the oil in a medium pan on a medium heat, then gently fry the chilli, garlic and ginger for five minutes, stirring every once in a while, until the garlic is just starting to brown. Once cool, peel the eggs, put them in a large bowl and break roughly into large chunks with the back of a fork. You can unsubscribe at any time. Add the peas, stir through for a minute, then add the basil, turn off the heat and blitz smooth with a stick blender (or in a liquidiser). I’m going through a phase where I’m craving the flavours of the Mediterranean, in particular France and Italy. This salad dressing might not be for everyone but that is ok... that leaves more for me. Put one tablespoon of the olive oil in a serving bowl with the garlic, capers and anchovies. Cook pasta plenty of salted boiling water until al dente, according to package instructions. Rinse and halve pepper, remove seeds and ribs, and cut into strips. There will be a fair bit of juice at the bottom of the bowl, but you don’t need all of it – luckily, your hands will act as a natural sieve. Spread out on a 30cm x 40cm baking tray lined with greaseproof paper and roast for 10-12 minutes, until soft and golden brown, but still with some bite. Put the fennel in a large bowl. In a large bowl, mix the watermelon, apple, lime zest, lime juice, olive oil and lemongrass with three-quarters of the herbs and three-quarters of a teaspoon of salt. Just before serving, gently toss with the hard-boiled eggs. Yotam Ottolenghi’s courgette, pea and basil soup: summer veg soup doesn’t get more summery than this.
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