1 Chef, 3 Dishes
Meet Iain Graham, the chef behind our oh-so fresh spring campaign. He’s pulled together some seriously delicious recipes for your garden soirees and dinner parties this season, so grab your apron and let’s get started.
First up, easier-than-pie Roasted Squash you can say an *actual* chef made…
- 1 butternut squash
- 400g tender stem or purple sprouting
- Olive oil
- Salt and pepper
- 300g red grapes washed and halved
- 10ml sherry vinegar
- 25ml balsamic vinegar
- 125ml olive oil
Peel the squash, cut it in half and discard the seeds.
Using a julienne peeler, peel off around 50g of sliced squash and place into cold water. Cut the remaining squash into pieces. Season with salt, pepper and a splash of olive oil.
Roast in the oven at 160C for 15 minutes until tender and golden.
Toss the broccoli in olive oil, salt and peppers. Roast at 200C in the oven for 4 minutes.
Arrange the broccoli onto a large platter and scatter with the roasted squash and red grapes. Finally, scatter over the julienne squash. Mix the oil and vinegars, and drizzle generously over the platter.
- 200g green beans
- 2 white chicory
- 500g baby new or Anja potatoes
(or anything similar is fine)
- 150g sun-dried tomatoes
(one jar oil filling and all)
- 25 ml red wine vinegar
Cook the green beans very quickly in salted boiling water. Dunk the cooked beans into cold water to keep them crunchy and delicious.
Next, cook the potatoes in salted boiling water until soft and tender (not falling apart). Drain using a colander and cool quickly with cold water.
Once cool, half the potatoes. Cut the chicory leaves off the middle stalk and mix with the beans and potatoes.
Empty the sun-dried tomatoes and vinegar into a blender. Gently pulse the tomatoes, oil, jar ingredients and vinegar until you get a chunky kind-of paste. This is your dressing!
Arrange the potatoes, chicory and green beans on the plates with the dressing. Serve immediately.
- 3 green courgettes,
- 15 fresh mint leaves
- 1 handful of toasted hazelnuts
- 1 lemon Juice and zest
(around 25 -30ml juice will do it)
- 1 tbsp white wine vinegar
- 1 finely chopped clove of garlic
- 100 ml extra virgin olive oil
- 1 tsp honey
Shake the lemon juice, zest, honey, garlic and olive oil in a jar until the mixture combines and becomes opaque.
Using a spiraliser (or a julienne peeler), shred the courgette into ribbons. Put these into a mixing bowl. Tear the mint leaves, toss them in and sprinkle with sea salt.
Put the hazelnuts into a folded cloth and gently crack them into natural breaks using a pan or a rolling pin.
Empty into the bowl and pour the dressing a little at a time and tumble until all coated. Keep any leftovers in the jar for another time.
Now, finish by stacking the ribbons up over the plates.