Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbook

SERVES 4

1 mug of green lentils

1 potato, peeled and chopped

1 onion, peeled and chopped

2 garlic cloves, peeled and minced

1 bay leaf

1/2 tsp rosemary

4 mugs of vegetable stock Salt and freshly ground black pepper

Red wine vinegar

Wash the lentils, add all the ingredients except the vinegar and salt and pepper to a large pot and bring to the boil. Reduce the heat and simmer, covered, for about 30 minutes – taste a lentil to check if it’s done. If you want a thicker soup, remove the lid from the pot and simmer uncovered until it has reached your desired consistency. Season with salt and freshly ground pepper.

Place the red wine vinegar on the table so your guests can add as much as they like directly to their own bowls; 1–2 teaspoons per bowl will probably do the trick. Enjoy!

Chargrilled Asparagus and Halloumi with a Citrus Dressing

VEGETARIAN

If you’re reading this recipe and thinking “I haven’t got any pine nuts or halloumi cheese”, turn to the Asparagus Risotto recipe on page 24 instead and relax. If you haven’t got any asparagus either, phone for a pizza.

SERVES 4 AS A STARTER

1 bunch of asparagus

2 tbsp olive oil

1/3 mug pine nuts

1 pack of halloumi cheese

The dressing:

Juice of 11/2 lemons (use the remaining 1/2 for garnish)

1/2 cup olive oil

2 tbsp of chopped flat-leaf parsley

Salt and freshly ground black pepper

Pop the oven on 130°C/250°F/gas 1 and bung some plates in to warm.

First, whisk up the lemon, olive oil and parsley to make the dressing. Season with lots of black pepper and a little salt to taste.

Snap the woody ends off the asparagus (see the Asparagus Eggs Benedict recipe on page 22) and blanch them in boiling water for about 2 minutes. Drain and refresh in cold water. Then pat the asparagus dry and drizzle with a little olive oil to coat. Now cook for a few minutes on each side in a hot griddle pan, remove from the pan and keep warm.

While the asparagus is cooking, toast the pine nuts by tossing them about in a dry pan over a medium heat for about 2 minutes until golden brown. Watch them carefully to make sure they don’t burn, and when they’re ready, remove from the heat and put aside for the finished dish.

Now slice the halloumi into eight, brush with a little olive oil and cook in the griddle pan for a few minutes on each side until the slices have good dark char marks.

Make a loose stack of asparagus on each plate, top this with the halloumi and pine nuts and drizzle over the dressing.

Asparagus Eggs Benedict

VEGETARIAN

As I crack open all the eggs that this recipe requires, I sometimes wonder if an egg farmer invented this dish. If so, good for him. Asparagus isn’t compulsory of course, and pretty much any green veg will sit very happily between a softly poached egg and a muffin.

SERVES 2

12 asparagus spears

65g (21/2oz) butter

4 large eggs and 3 large egg yolks

2 tbsp fresh lemon juice

1/4 tsp salt

1 tbsp white vinegar

2 English muffins

Trim the woody ends of the asparagus or snap them off by just bending the stem end between your thumbs and forefingers until it snaps. Now you can simply steam or boil them until just tender, about 5 minutes.

To make the hollandaise, melt the butter in a pan until it’s hot and starts to foam. While the butter is melting, put the egg yolks into a blender with the lemon and salt and give them a blitz. Now, with the motor running, slowly pour the hot melted butter through the hole in the top of the blender and keep it running until the sauce thickens (about 30 seconds).

Next, break each of the eggs into individual teacups. Bring 7.5cm (3in) of water to a light simmer in a deep-sided frying pan, then add the vinegar. Next, gently submerge the side of each teacup into the water and gently slide the eggs into the pan to poach for about 2

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minutes (for soft eggs which will be delicious and runny inside), then remove with a slotted spoon when cooked.

While the eggs are poaching, split and toast the muffins. Top each half with three asparagus spears, place the eggs on top with a slotted spoon and spoon over your warm hollandaise.

Asparagus Risotto

VEGETARIAN

This creamy asparagus risotto is straightforward – the asparagus does all the work for you. Use raw asparagus as a garnish for added texture and a fresh, clean flavour. Be sure to use only the freshest, British asparagus.