All recipes serve 4
SUMMER STEW OF PEAS, QUAIL AND PANCETTA
2 tbsp olive oil
8 quail
1 tbsp chopped shallots
2 slices pancetta, finely chopped
1 garlic clove, finely chopped
half glass white wine
125ml chicken stock
400g shelled peas
1 tbsp butter
1 tbsp each chopped mint and basil
Heat the olive oil in a shallow pan, season the quail and gently colour in the oil. Remove, add the shallots and pancetta and cook gently for a further five minutes. Add the garlic, cook for one minute and return the quail to the pan. Turn up the heat, add the white wine and reduce by half. Add the stock, bring to simmering point, reduce the heat, cover and cook for 20 minutes. Add the peas and cook until tender (less than five minutes if using frozen, more like 15 if using fresh). Remove from the heat, stir in the butter, season with salt and pepper, add the chopped mint and basil, and serve.
RACK OF LAMB, MINTED PEAS AND NEW POTATOES
1 rack of lamb (3 cutlets per person)
400g new potatoes
200g French beans
200g frozen peas
2 tbsp butter
2 tbsp finely chopped mint
1 tbsp finely chopped parsley
1 tbsp finely chopped chives
Preheat the oven to 200 degrees/gas six. Season the lamb generously with salt and pepper and roast for 20 minutes (for pink). Remove from the oven and allow to rest in a warm place.
Cook the potatoes in plenty of salted boiling water until tender, about 10-15 minutes, depending on size. Drain and refresh them. Top the French beans and blanch in the same water until just tender, refresh in cold water.
In a saucepan melt the butter and gently reheat the potatoes and beans along with the frozen peas, tossing so nothing catches. Remove from the heat, add the herbs, stir so everything is coated, and divide on to four plates. Carve the lamb, arrange on top of the potato mixture and serve.
ASPARAGUS, POACHED EGG, PARMESAN AND CHIVES
1kg asparagus
1 tbsp sherry vinegar
50g unsalted butter, sliced
4 eggs
1 tbsp shaved Parmesan
1 tbsp finely chopped chives
Trim the asparagus and poach in plenty of salted boiling water for five to eight minutes, depending on thickness. Drain, refresh briefly under cold running water and arrange on four warm plates. Lay a slice of butter on top of each pile of asparagus spears and scatter the vinegar over it.
Poach the eggs in gently simmering salted water for three minutes, or until just set. Strain and place briefly onto kitchen paper. Arrange on top of the asparagus and scatter the Parmesan and chives over it.
CHARGRILLED ASPARAGUS
1kg asparagus
extra virgin olive oil
balsamic vinegar
4 tbsp ricotta
Blanch the asparagus in boiling salted water for five minutes. Drain and refresh in cold water. Heat a ridged griddle pan, barbecue or conventional grill, toss the asparagus lightly in oil and grill until just charred, turn and repeat. Transfer to four plates, pour over two tablespoons of olive oil and a teaspoon of balsamic vinegar for each plate and serve with a scoop of ricotta and a generous seasoning of salt and pepper.
SMASHED BROAD BEANS, MINT, BRUSCHETTA AND BRAISED CHERRY TOMATOES
1kg broad beans in their pods
1 garlic clove, peeled and chopped
3 tbsp chopped mint
3 tbsp grated Parmesan
extra virgin olive oil
zest and juice of one lemon
4 slices good bread
4 5cm sprigs rosemary
12 garlic cloves, peeled
400g cherry tomatoes
Pod the beans and blanch for two minutes in boiling water. Drain, refresh under running water and remove the skins. Place the beans in a pestle and mortar along with the garlic and smash to a grainy mush. Stir in the mint, Parmesan and about four tablespoons of olive oil and the lemon zest, and juice to taste. Season and set aside.
Place the rosemary and garlic in a saucepan with four tablespoons of olive oil, two tablespoons of water, cover and simmer for three minutes, or until the garlic is tender. Add the cherry tomatoes, season well with salt and pepper and cover. The tomatoes will start to burst after about two minutes, when you should turn the heat off. Leave for 10 minutes to infuse. Grill the bread, drizzle with olive oil and season with salt and pepper. Spread with the broad bean mixture and serve with the tomatoes.