Recipes include a spiced cauliflower salad and vanilla-baked plums
FENNEL, CAPER SALAD WITH POACHED EGG
2-3 heads fennel, trimmed
1 bunch flat-leaf parsley, picked
1 tbsp finely chopped mint
1 tbsp capers, well-soaked and gently squeezed
olive oil
sherry vinegar
4 very fresh eggs
Slice the fennel vertically, as thinly as possible, a mandoline is ideal for this, and then blanch in plenty of boiling salted water for a scant minute after the water comes back to the boil. You still want some bite.
Drain, and while it is still warm toss the fennel with six tablespoons of olive oil, two tablespoons of sherry vinegar and a good seasoning of salt. Set aside for a few minutes, toss again and leave for another two minutes. Add the herbs and capers, toss again and divide on four plates.
Bring a pan of salted water to the boil - you can use the same water you used for the fennel - and when it is at a rolling boil slide the eggs in. Cook for three minutes or until just set and place on top of the fennel.
SPICED CAULIFLOWER SALAD
1 small cauliflower, stem removed and broken into florets
oil for frying
1 tsp ground coriander
2 tsp ground cumin
half tsp turmeric
pinch of cayenne pepper or a little chopped fresh chilli
2 heads little gem lettuce, trimmed and leaves separated
2 handfuls rocket or watercress
olive oil
juice of one lemon
4 poppadoms
Soak the cauliflower in cold water for 20 minutes, then drain it. Heat three tablespoons of oil in a saucepan, and add the cauliflower and spices. Toss so everything is well coated. Cover and simmer over a low heat for 15-20 minutes, or until the cauliflower is just tender. Toss regularly, so nothing catches, and if necessary, add a few tablespoons of water.
In a bowl toss the cauliflower and any juices from the pan with the little gem, rocket, four tablespoons of olive oil and the juice from the lemon. Season everything, divide on to four plates and serve with a poppadom on top of each one. You may want to add a little tomato chutney.
PANNA COTTA WITH RASPBERRY PURÉE
20g gelatine leaves
1 vanilla pod, split and seeds extracted with the side of a knife
200ml full-fat milk
400ml double cream
300g raspberries
20g caster sugar
juice of half a lemon
Soak the gelatine in cold water to soften, which should take a few minutes. Put the vanilla pod and seeds into the milk and bring to the boil. Remove and stir the gelatine in so it dissolves. Allow to cool and then add the cream. Pour into four ramekins or a small bowl and when cold, cover with cling film and refrigerate.
Purée the raspberries with the sugar in a blender. Add the lemon juice, tasting as you go, it may not all be required.
To serve the panna cotta, dip the ramekins briefly in hot water and slide out using a knife or spatula. Spoon the purée alongside just before serving.
VANILLA-BAKED PLUMS
1kg plums
3 vanilla pods, split and seeds removed
1 glass vin santo
500g sugar
Arrange the plums in a roasting tray. Scatter the split vanilla pods over them after scraping the seeds into the vin santo. Stir the wine so the seeds are dispersed and then pour over the plums. Scatter the sugar on top, cover with greaseproof paper and then tin foil, sealing the edges well. Bake in a preheated oven, 150 degrees/gas two, for 45 minutes. Remove and set aside to cool. Serve with lots of cream.
BAKED FIGS
12 figs
200ml double cream
75ml honey
brandy, grappa or similar
Cut the stems from each fig and then cut each fig in half, horizontally. Choose a large oven-proof dish in which the figs fit snugly. Put three tablespoons of water in the bottom of the dish and then the figs, cut side up. Drizzle over a scant glass of your chosen spirit and then the honey. Put a dollop of cream on each fig and bake in a hot oven for 10 minutes, or until the juices start to run and the figs just colour.