Fennel/ Beetroot/ Plantain

(All Recipes have Gluten-Free Options)

Fennel and Parmesan Purée (Serves 4-6)

This is a good way of serving fennel during the colder months, it’s a comfort food recipe a little like mashed potato, only less stodgy and more ‘elegant’. It’s very simple to make; once the fennel is cooked you just have to whizz it in a food processor!…

2 litres of vegetable stock

5 medium fennel bulbs, quartered and leafy fronds reserved

50g butter

1 tablespoon double cream

70g Parmesan cheese, grated plus extra shavings to serve

Sea salt flakes and black pepper

  1. Place the stock in a large saucepan and bring to the boil, add the quartered fennel bulbs, cook at a gentle simmer for about 20 minutes until the fennel is tender.
  2. Drain the fennel then place in food processor /blender and blitz until smooth.
  3. Stir in the butter, cream and grated Parmesan, adding salt and pepper to taste.
  4. Serve with the reserved leafy fennel fronds and a few shavings of Parmesan scattered over.

Beetroot and Mint Salad (Serves 4)

This is my new favourite salad, it is particularly good during the winter months with its jewel like colours (especially if you manage to get hold of a mix of coloured beetroot). It is incredibly easy to make and will happily sit in the fridge for a day or two. I came across this recipe recently in Sky McAlpine’s brilliant new cookbook, ‘A Table For Friends’, which I would definitely recommend. This salad is a beautiful accompaniment for ‘Rotisserie-Style Roast Chicken’ (recipe here).

2 teaspoons caster sugar

2 tablespoons balsamic vinegar

Juice of one lemon

2 tablespoons extra virgin olive oil

500g cooked beetroots, finely sliced (a mix of colours if available)

A small bunch of mint leaves

Sea salt flakes

  1. Whisk the sugar, vinegar, lemon juice and olive oil with a generous pinch of salt.
  2. Put the beetroot in a bowl. Roughly chop half of the bunch of mint and add to the beetroot and pour over the dressing, gently stir and leave in the fridge to marinate for at least an hour to intensify the flavours.
  3. To serve: bring to room temperature then arrange the beetroot on a plate with the remaining mint scattered over and drizzled with some of the marinade.

Fried Plantain

*The plantain must be ripe – it should have a dull yellow colour with patches of black.

3 plantain, peeled and sliced

Olive oil

Sea salt

  1. Pour enough olive oil in a frying pan to generously cover the bottom of the pan, place over a medium to high heat.
  2. Once the oil it hot place the sliced plantain in the oil and fry each side until golden – I use two forks to turn each piece over individually.
  3. Drain on kitchen roll and sprinkle with salt.