Delicious UK - (04)April 2020

deliciousmagazine.co.uk 117

Don’tletthismonth’sspecialingredientslingerinyourkitchen.

Insteadmakethemostofthemwiththesesmartandeasyideas

WA S A BI

FROM

WA S A BI

MOUNTA IN

SALMON

P42

WASABIROASTED

ROOTVEG

Heattheovento

200°C/180°Cfan/

gas6.Peelandcut

2 parsnips,1 largesweetpotatoand

½celeriacinto2.5cmchunks,then

putina largebowl.Ina smallbowl,

mix5 tbspvegetableoil,1 tbsp

wasabi,1 tspsoysauceand1 tsp

mirinorhoney.Pourthemixover

theveg,tossingtocoat,thentransfer

toa roastingtin.Roastfor30-40

minutesuntilgoldenandlightly

charred,turninghalfwaythrough.

Finishwithchoppedspringonions.

PEA,PISTACHIO&WASABIPESTO

Cook150gfrozenpeasinboiling

waterfor1 minute.Drain,thentip

intothebowloffoodprocessor.

Add150gunsaltedpistachiokernels,

1 tbspwasabiandthejuiceof1 lime,

thenwhizztoa paste.While

blending,slowlyadd150-250ml

rapeseedoiluntilthepestoisthe

rightconsistency.Seasonwithsalt

andblackpepperandservewith

roastchickenorlamb.

SAMPHIRE

FROM

PASTAWITH

CRABAND

SAMPHIRE

P76

SAMPHIRENEW

POTATOE S

Heattheovento

200°C/180°Cfan/

gas6.Add1kgnew

potatoestoa panofboilingsalted

water,thensimmerfor 10 minutes

oruntiljusttender.Drain.Puta

knobofa butterina roastingtin

witha glugofoliveoil,putinthe

ovenuntilthebutterhasmelted,

thentossthepotatoesinit and

squashwitha fork.Addsaltand

pepper,thenroastfor 30 minutes

untilcrusty.Roughlychophalfa

bunchoftarragonanda handfulof

samphire,thenaddtothetin.Toss

well,thenroastfor 10 minutesmore.

Servewithgrilledchickenorfish.

COCONUTMILK

FROM

LEMON,

BLUEBER RY

&COCONUT

CAKE

P58

COCONUTRICE

PUDDING

Heattheovento

150°C/130°Cfan/

gas2.Put100g

puddingrice,20ggoldengranulated

sugarand½tspeachgroundnutmeg

andcinnamoninanovenproofdish.

Pourin200mlcoconutmilkand

100mlalmondmilk,thenstirto

combine.Sprinkleoversome

demerarasugar,thenbakefor

1½hours,stirringhalfwaythrough.

Servewithfreshfruit.

ONE-POTCHICKENLAKSA

Put3 tbsplaksacurrypasteina pan

with400mlchickenstock,thenadd

2 slicedchickenbreastsandsimmer

for 10 minutesuntilthechickenis

almostcookedthrough.Add200ml

LOOSE ENDS

coconutmilk,1 tbspfishsauceand

2 nestsofdriedricenoodles,bring

toa simmer,thencookuntilthe

noodlesaresoft.Servewitha slice

oflime,slicedredchillianda

sprinklingofcorianderleaves.

COOKING

MOZZ A R ELLA

FROM

MYSTIC

PIZZ AHOUSE

SPECIAL

P82

CARROTAND

MOZZARELLA

FRITTERS

Heattheovento

150°C/130°Cfan/gas2.

Grate400gcarrots,400gparsnips

and1 smallonionintoa colander.

Squeezeoutasmuchliquidasyou

can,thenleaveinthecolandertokeep

draining.Ina largebowl,mix2 large

free-rangeeggs,100ggratedcooking

mozzarella,3 tbspwholemealflour

anda handfuloftornbasilleaves.

Addthedrainedgratedvegandstir

tocombine.Heata splashofoilover

a mediumheatina largefryingpan,

thenadd4-5frittersusinga dessert

spoonofthemixtureforeachone,

flatteningthemslightly.Fryforabout

5 minutesuntilgoldenandalmostset,

thenflipandcookfor2 minutesmore.

Repeatwiththerestofthemixture,

thenservewitha crispgreensalad.

MASTERCLASS: THE KNOWLEDGE

PHOTOGRAPHS: TOBY SCOTT. ILLUSTRATIONS: ALICE CLEARY. WORDS: MILLIE MCLUSKIE AND SKYE DAVIES-ROGERS