The idea for collecting these recipes together is to cater to
like-minded eaters who find themselves wanting inspiration
for a supper that owes more to plants than animals
Greens,
coconut curry
SERVES 2-4
FOR THE CURRY PASTE
1 tsp white peppercorns
1 tsp coriander seeds
1 tsp ground turmeric
2 stalks lemongrass
2 cloves garlic
3cm piece fresh ginger, peeled
3 small hot green chillies
3 tbsp groundnut oil
A handful fresh coriander,
with roots
1 tbsp groundnut oil
200ml vegetable stock
250ml coconut milk
1 tbsp fish sauce
2 tbsp lime juice
450g total weight spring
vegetables (such as
asparagus tips, broad
beans, peas)
A handful shredded
greens, such as spring cabbage
A pinch sugar and
soy sauce
1 For the paste, put the white
peppercorns and coriander
seeds in a dry non-stick
frying pan and toast lightly
for 2-3 minutes, then tip into
the bowl of a food processor
and add half a teaspoon
of sea salt, the turmeric,
lemongrass, peeled garlic
cloves, ginger, green chillies,
three tablespoons of
groundnut oil and a handful
of coriander stems and roots.
2 Blitz to a coarse paste. You
can keep this paste for a few
days in the fridge, its surface
covered with groundnut oil
to prevent it drying out.
3 In a deep pan, fry 3 lightly
heaped tablespoons of the
curry paste in a tablespoon
of oil for thirty seconds till
fragrant, stirring as you go.
Stir in the vegetable stock,
coconut milk, fish sauce
and lime juice.
4 Add the asparagus tips,
broad beans and peas, and
continue simmering for
5-6 minutes, then drop in
a couple of handfuls of
greens, shredded into
thick ribbons.
5 Finish the curry with a
pinch of sugar, fish sauce, a
little soy sauce and more lime.Spring cabbage,
spring onions,
potatoesSERVES 3500g potatoes
250g spring cabbage^
3 spring onions
8 tbsp mint, dill, tarragon,
chopped
40g butter^
Olive oil and a little butter,
for frying^
A handful watercress or
pea shoots1 Peel and roughly chop
the potatoes, then boil in
deep, lightly salted water
for 15-20 minutes till tender
enough to mash.2 Remove the core from the
spring cabbage and discard it,
then roughly chop the leaves.
3 Cook the leaves in a
saucepan with a little boiling
water for 8-10 minutes, then
drain thoroughly.
4 Slice the spring onions
finely, discarding any tough
dark green leaves as you go.
5 Drain the potatoes
thoroughly, add the butter,
then mash them using a food
mixer fitted with a flat paddle
attachment, or with a potato
masher. Fold the spring
cabbage, onions and herbs
into the potato with a little
ground black pepper.
6 Roll the mixture into nine
balls or thick patties, using
a little flour on your hands
if necessary.
7 Warm a thin layer of olive
oil and a little butter in a
shallow non-stick pan over
a moderate heat, then lower
in the patties, letting them
cook for 5-6 minutes till
pale gold and lightly crisp
on the underside. Turn each
patty over and brown the
other side.
8 Divide the watercress or pea
shoots between three plates,
then add the sizzling patties.I rarely hand someone a plate full of food.
More hospitable and fun, I think, is a table
that has a selection of bowls and dishes of
food to which people can help themselves
132 NEXT / SEPTEMBER 2019