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| Here is a little inspiration for directions in which you can take ingredients and flavours… |
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Garlic
1. Marinate skinned chicken breast in natural yoghurt and cracked black pepper. Roast garlic cloves in their skins until soft. Slice the cooked chicken and garlic and toss in with baby spinach, chopped black cherries, a little extra virgin olive oil and a top with a few small pieces of Welsh goats cheese.
2. Add some crushed garlic to flatbread dough and knead in.
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3. Place chunks of feta, slices of garlic, some crumbled stock cube, torn fresh herbs and a generous amount of olive oil in a dish and bake till warm to scoop up with fresh bread
4. Mix wild garlic with a little cream cheese and spread under the skin of a whole chicken before roasting
5. Make a simple chicken soup with lots of crushed garlic sweated with minced onion, then add chicken stock and coconut milk before stirring in soft shredded chicken
6. Braise fennel with a little garlic and white miso broth |
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Pistachios
1. Make your own granola by briefly toasting large rolled oats, cracked pistachios and coconut flakes together in a non-stick pan with a little honey or agave nectar
2. Add chopped pistachios to sausage meat to make stuffing
3. Mix small pieces of orange segments with a touch of orange blossom water then tumble these with fresh pistachio nibs, pomegranate kernels, meringue and ice cream
4. Crush together pistachios, garlic, ground cumin and lemon zest with some oil then use to encrust fillet steaks before roasting
5. Make a green salsa by finely chopping pistachios, green chilli, parsley, capers, anchovy, garlic and then mixing with some extra virgin olive oil and lemon juice
6. Grind pistachios and cook through into a savoury cream-based sauce with celery, then strain and drizzle over lamb chops and serve with baby potatoes in their skins which have been pan fried in a little butter with cumin seeds |
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Lemon
1. Mix mashed potato together with a little ricotta, add chopped baby spinach and finely chopped preserved lemon. Coat with breadcrumbs and shallow fry in a little olive oil, served with a little harissa-spiked mayonnaise
2. Mix together Limoncello, fresh lemon juice and gelatine and freeze in ice cube trays with cocktail sticks to make little refreshing after-dinner ice pops to dip into a mixture of sea salt, white sugar, brown sugar, lemon zest, lime zest and cayenne pepper
3. Add some lemon curd and a little finely chopped mint into the batter mixture for white chocolate muffins
4. Cut small pieces of lemon and freeze into ice cubes with a dash of elderflower cordial in the water and a few blackcurrants. Fill a jug with these ice cubes and add sparkling water for a summer picnic
5. Serve Greek yoghurt with warmed figs, walnuts, maple syrup and lemon zest
6. Make a simple tofu soup with stock and lots of slices of fresh lemon and ginger. Strain the liquid, re-add the tofu and serve with chopped coriander and a swirl of natural yoghurt |
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Chillis
1. Add a little finely chopped mild red chilli to a rich vanilla ice cream made with real vanilla pod
2. Halve and deseed large mild green chillies, lay in a dish. Gently heat some crème fraiche till the consistency is loosened. Pour over the chillies, scatter breadcrumbs on top and then parmesan. Bake till golden.
3. Add a pinch of red chilli powder to cinnamon sugar and dust a little over porridge
4. Add a little chopped red chilli to the pan when making strawberry jam
5. Add a couple of whole dried chillies to the pan when making a stew for a smoky depth of flavour, then discard before serving
6. Dust Halloumi slices in flour mixed with a pinch of English mustard and shallow fry till golden. Serve with a salsa of finely chopped plum tomatoes, jalapenos, red onion and coriander with lime juice |
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Tomatoes
1. Served with crisp crackers or bread, try ripe tomatoes with parmesan, a ribbon of honey and black pepper
2. Mix skinned, deseeded and pulped tomato flesh and finely chopped sunblush tomatoes into an almond cake mixture, removing the sugar, for a savoury version
3. Place pieces of roasted plum tomatoes at the centre of brown rice sushi nori maki roll
4. Make a tomato pilaff by cooking basmati rice with onion, black olives, chicken stock, coriander, and a hint of black pepper and ground cumin, then adding halved yellow cherry tomatoes in just before the end. I sometimes scatter a tiny amount of fronds of rhubarb flesh (centimetre pieces cooked covered in a pan with a few droplets of water till soft) for a little tartness to finish. Serve with natural yoghurt.
5. Make a gravy as normal with the juices from the pan and then add some skinned, finely chopped and deseeded tomatoes. Add a dash of balsamic glaze, cook for a few minutes and then strain and serve with roasted meats
6. Make a savoury green tomato jelly and serve little cubes tossed into a summer salad |
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Basil
1. Mix some fresh pesto with a little crushed piri piri chilli in oil and some fresh lime juice. Use to rub into a leg of lamb and leave to marinate before roasting
2. Make a simple sugar syrup, leave to cool slightly, then infuse with lots of torn fresh basil leaves for a few hours. Strain, chill and use with fruit, such as griddled pineapple, or add a dash to a glass of champagne or prosecco
3. Mix finely chopped basil and some parmesan into seasoned chicken mince, shape into burgers and griddle, serving in warm ciabatta with a slice of tomato and some pesto sauce
4. Add some leaves to a mixed citrus salad and scatter over some pomegranate kernels
5. Mix some shredded basil into hot buttery couscous with some garam masala, a tiny bit of salt and a few drops of fresh orange juice
6. Whizz some strawberries up with a little caster sugar into a cold soup. Serve shots with boudoir biscuits flavoured with finely chopped basil and black pepper |
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