Delicious UK - (03)March 2020

THESTARTER
Peter’swarmroot
vegetablesaladwith
grapefruit, walnuts
andfeta
SERVES 6 8.HANDSONTIME 45 MIN,
OVEN TIME 3040 MIN

Witha richporkmainto
follow,thisistheperfectstarter

• a combinationoftangycitrus,
  saltyfetaandcrunchynutsand
  seeds.Thesaladispackedfullof
  flavourandtexturesandisa
  great start to Easter lunch.

MAKE

AHEAD

Roastthebeetrootand
parsnipsuptoa dayahead,
thenpreparetheother
elementsofthesaladandstore
theminseparatecontainersinthe
fridge.Warmtheroastedveg to
serveorserveatroom
temperature.

• 500grawbeetroot(theycan
  besmallorlargebut should
  beevenlysized)


• 50mlredwinevinegar


• 300gparsnips, trimmed and
  peeled


• 1 tbspfreshherbs,roughly
  chopped– I likerosemary,
  thymeand/ororegano


• 50gbutter


• 1 grapefruit


• 1 rhubarbstick,cut crossways
  to5mmthick


• redchilli,finelychopped (don’t
  discardtheseeds)


• 1 tbsphoney


• 80gwalnuthalves, roughly
  chopped


• 1-2garliccloves, peeled and
  thinly sliced
  
  
  • tspcuminorcorianderseeds,
    bruisedina pestleand mortar
  
  
  • 1tbspoliveoil
  
  
  • 150gfeta,diced
  
  
  • 150glarge-leafspinach(leaf
    weight),coarselyshredded (or
    usebabyleafspinach)
  
  
  • 6 radishes,thinlysliced
  
  
  • 80gwatercress,thickstems
    removed(savethese to make
    soup or stock)
  
  
  
  

YOU’LLALSONEED...

• Large, lightly oiled roasting dish

1 Heattheovento190°C/170°C fan/

gas5.Putthebeetrootina

saucepanwithenoughwatertofully

coverit by3cm,addthevinegar

and1 tspsalt,thenbringtotheboil.

Reducetoa rapidsimmerandcook

for 15 minutes.Drainina colander

andleaveuntilcoolenoughtohandle.

2 If thebeetrootisredorpurple,put

onglovestoprotectyourhands

fromstaining.Topandtail,

removinganywoodyparts,and

peel.Cutintoquartersoreighths

dependingonthesize,thentransfer

tothepreparedroastingdish.

3 Cuttheparsnipsintolongwedges

(sixthsoreighths,dependingonthe

sizeoftheparsnips)andaddtothe

roastingdishalongwiththeherbs

andbutter.Sprinklewithsaltand

pepperandtoss.Roastthe

vegetablesfor30-40minutes,

tossingthemhalfwaythrough,

untilthey’rejusttenderandthe

parsnipsaregolden.Keep warm

(seeMakeAhead).

4 Meanwhile,usinga Y-shaped

peeler,pare3 stripsofzestfromthe

grapefruitandcutintofinestrips,

discardinganypith.Putina small

panwiththerhubarb,chilli,honey

and2 tbspwater.Bringtoa simmer

andgentlycookuntiltherhubarbis

barelycooked– whenyoupokeit

witha spoon,it shouldbejusta

littlefirmandstillpink. Leave to

coolinthepan.

5 Putthewalnuts,garlic,seedsand

oliveoilina separatesmallpan

overa low-mediumheatandcook

untilthenutsarelightlytoastedand

the garlic is fragrant, stirring often.

Whendone,tipintoa mediumbowl

andgentlymixin the feta (see

MakeAhead).

6 Cuttheremainingskinandpith

fromthegrapefruit,thensegment

ordicetheflesh,discardingany

pips.Addthefleshwithanyjuiceto

therhubarb(seeMakeAhead).

7 Toserve,tossthewarmbeetroot

andparsnipswiththespinach

leavesandradishes.Spreadthe

watercressovera largeplatter,

topwiththewarmvegetablemix,

thenspoonovertherhubarband

grapefruit.Sprinklewiththewalnut

andfetamixtureanddrizzle with

anygrapefruitjuices.

PERSERVING(FOR8)264kcals,

18.7gfat(7gsaturated),7.6gprotein,

13.6gcarbs(10.7g sugars), 0.8g salt,

5.3g fibre

COVERRECIPE

THEONE-POTMAINCOURSE

Georgina’sslow-roastpork

shoulderwithleeks,wine

andcannellinibeans

SERVES6.HANDSONTIME 25 MIN,

OVEN TIME 4 HOURS 2050 MIN

ThisItalian-inspiredslow

cookedporkshoulderticksall

theboxeswhenentertaining.

Youcandotheworkhours

before,thentheroastlooks

afteritselfintheovenwithlittle

eortandinterference,and

mostimportantlyit’stender,

flavoursome and impressive.

MAKE

AHEAD

Marinatethepork,covered

inthefridge,uptoa day

ahead.Takeit outofthe

fridgeatleast 20 minutesbefore

cooking to help give crisp crackling.