Yotam Ottolenghi’s Plum, marzipan and cinnamon muffinseatseasonably.co.uk/pdfs/all_recipes.pdf · Yotam Ottolenghi’s Plum, marzipan and cinnamon muffins ... says chef and Ottolenghi

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Yotam Ottolenghi’s Plum, marzipan and cinnamon muffins

“The passing seasons simply offer home cooks a natural way of changing their food regularly,” says chef and Ottolenghi restaurant founder, Yotam Ottolenghi. The proof is in this pudding.

The plum muffin below has a celebration look. To turn it into a casualbreakfast, skip the compote topping and serve plain (and still delicious).Use dark red, ripe plums for the best visual effect. As for the marzipan,try to avoid the luminous yellow stuff, artificial in substance and flavour.Crazy Jack organic marzipan tastes good and is available from healthfoodshops and some supermarkets.

What you needmakes 10–12

• 480g plain flour• 1 tsp baking powder• 1/2 tsp bicarbonate of soda• 1 tsp ground cinnamon• a pinch of salt• 200g caster sugar• 2 free-range eggs• 110g unsalted butter, melted• 280ml milk• grated zest of 2 oranges• 120g marzipan• icing sugar for dusting• Plum compote• 700g ripe red plums, stoned

and cut into quarters• 60g caster sugar• 1 cinnamon stick

Directions• Make the plum compote first. Preheat the oven to 170°C/Gas Mark 3.

Place the plums in a shallow baking dish, add the sugar and cinnamon stick and mix together. Place in the oven and bake for 10–20 minutes, until the plums are soft and their skin starts to separate from the flesh (the cooking time will vary significantly, depending on the ripeness of the fruit). Remove from the oven and set aside to cool.

• Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a bowl. Put the sugar and eggs in a large mixing bowl and whisk together. Add the milk and butter (make sure it is not too hot) and whisk to combine.

• Grate the marzipan on the coarse side of a grater and add this to the batter, together with the orange zest. Now add 80g of the plum compote (pulp and juices) and stir together. Set the rest of the compote aside for later.

• Using a rubber spatula, gently fold the flour mixture into the wet mix until just combined (there may still be a few lumps and bits of flour; that is what you want).

• Line your muffin tins with paper cases and spoon in the mixture, filling them all the way to the top. Bake for 25–30 minutes, until a skewer inserted in the centre of a muffin comes out clean. When cool enough to handle, take the muffins out of the tins and leave on a wire rack until cold.

• Just before serving, dust the tops with a little icing sugar and top with the reserved cooked plums.

(taken from Ottolenghi: The Cookbook (Ebury Press £25)


Gregg Wallace’s Minted Pea Soup

Sweet peas and fresh-picked mint are a classic summer sensation, not to be missed. Try this very simple and very delicious recipe from the MasterChef presenter.

What you needServes 4-6

• 25g (1oz) butter• 1 onion, finely chopped• 375g (13oz) lettuce leaves, chopped• 1 tbsp plain flour• 500g (1lb 2oz) peas, podded• 1.2 litres (2 pints) vegetable or chicken stock• 1 tsp caster sugar• 2 large mint sprigs• salt and black pepper• 3 tbsp crème fraiche

Directions• Melt the butter in a large pan over a medium heat. Add the onion and cook gently until soft. Add the lettuce and cook for a couple of minutes,

stirring. Stir in the flour and cook for a further 2 minutes.

• Add the peas, stock, sugar and mint, then bring to the boil, cover and simmer for about 20 minutes, until soft. Remove the mint and discard.

• Transfer the soup to a food processor and purée until smooth. Rinse out the pan. Return the smooth soup to the pan, reheat, check the seasoning and stir in the crème fraiche.

(from Veg: The Greengrocer’s cookbook by Gregg Wallace, published by Mitchell Beazley)


Gregg Wallace’s Hot Cherries with fried Custard Bread

This is a favourite of the kids. Stoning the cherries is the most laborious bit: if you don’t do this properly, you will end up with a huge dental bill!

What you needServes 4

• 2 medium eggs• 250ml (9fl oz) single cream• 55g (2oz) caster sugar• 4 slices of good white bread, about 1cm (half an inch) thick• 400g (14oz) cherries, stoned• 40g (1 and a half oz) butter

Directions• Beat the eggs with the cream and 1 tbsp of sugar.

• Put the slices of bread (crusts on or off, you choose) in a large flat container. Pour the cream mixture over the bread. The slices should all be evenly soaked. Turn the slices over a couple of times to make sure they soak up all the liquid.

• Put the cherries in a pan with the rest of the sugar. Slowly bring up to simmering point. Leave over a very low heat while you fry the bread.

• In a large frying pan, melt the butter over a medium heat. Add the slices of bread and fry on both sides until crisp and golden.

• Put each slice of bread on a plate and pour the cherries and their juice evenly over. Serve very hot. (A scoop of vanilla ice-cream on top works very well.)

(from A Cook’s Year by Gregg Wallace, published by Mitchell Beazley)


Allegra McEvedy’s Yellow Courgette, Broad Bean and Fresh Pea Quiches

Somewhere around 1980, the word quiche became deeply naff and suburban. Towards the end of that decade, the rise of the gastropub heralded the entry of the tart, and everything that was once a quiche became tart-like. Same recipe, different name. Now it’s time to call a spade a spade and allow these rich eggy classics to reclaim their true identity.

The joy of being able to use fresh peas and broad beans makes all that shelling a pleasure, not a chore. And whilst you’ve got that time on your hands, take a minute to appreciate the nutritional value that comes with all that freshness: plenty of vitamin B5 (the one that’s good for your immune system) and C.

Obviously, if you can’t get yellow courgettes, green works fine – you just lose a few colour points. I’ve done little ones for the cutesy factor, but a big one would be equally delicious. You would have to cook it at a lower temp for longer, until the custard in the centre is just set.

What you needServes 66 individual tart tins, 10cm in diameter and 4cm deep, or whatever shape & size you fancy

For the pastry• 200g plain flour• 100g unsalted butter• 1 egg yolk• 40g Parmesan cheese, grated • A drop of milk• Salt & pepper

For the filling• 650g broad beans in the pod (or 220g frozen) • 200g courgettes, preferably yellow, cut into 1cm dice• 400g fresh peas (120g podded weight)• 6 yolks • 150ml double cream• 1 tbsp chopped mint• Salt & pepper

Directions• Preheat the oven to 170°C/350°F/gas 4.

• In a food processor, spin the flour for a minute, and then drop the butter down the chute in small knobs. Once incorporated, add the egg yolk, Parmesan and some seasoning. Tip out onto your workbench, and bring the pastry together with a little milk. Wrap in cling film and rest in the fridge until needed, for a minimum of 30 minutes.

• Bring a saucepan of salted water to the boil and drop in the broad beans. Blanch them for 3-ish minutes, then drain under cold, running water and shell the lot.

• Grease your mini tart tins with butter and then dust with flour; line with pastry, then chill in the fridge for 10 minutes. Blind bake (no beans necessary) for 8 minutes. Cool and then fill with your 3 kinds of veg.

• Mix together the egg yolks and cream, add the chopped mint and some S & P, and pour over the quiches, right to the top. Bake for 25 minutes, or until the custard has just set. Let them stand for 5 minutes before serving with a few dressed mixed leaves.

(taken from “Allegra McEvedy’s Colour Cookbook”, published by Kyle Cathie)

Georgia Glynn-Smith ©


Eat Seasonably Strawberry Millefeuille

This filled and layered puff pastry is garnished with fresh sliced strawberries, double cream and powdered sugar for maximum summer yum.


• 1 Packet Puff Pastry• Icing Sugar for dusting• 1 Egg, beaten• 150ml Double Cream• 100g Ready made Custard• 200gStrawberries, hulled & cut in half

Directions• Preheat the oven to 220 C/ 425F/ Gas 7

• Roll out the pastry on a lightly floured surface to 30cm x 30cm

• Put the pastry on a baking sheet, brush with the egg & dust with icing sugar

• Bake for 15-20 minutes until the pastry is golden brown

• Remove from the oven, trim the edges & cut into 3 pieces and leave to cool

• Beat the cream until firm & stir in the custard

• Place one of the pastry rectangles on to a serving plate; layer half of the cream mixture onto the pastry, top with the strawberries

• Repeat for the next layer, finishing with a puff pastry sheets & dust with icing sugar


Eat Seasonably Broad Bean, Bacon & Mint Penne

A fantastically quick and tasty pasta dish, lifted sky-high by the fresh mint. Perfect for a refreshing lunch or filling snack.


• 200g Shelled Broad Beans• 300g Penne Pasta• 1tbsp Olive Oil• 100g Streaky Bacon, cut into 1cm strips• 1 Clove Garlic, crushed• 200ml Crème Fraiche• 1 Handful of freshly chopped Mint• 25g Parmesan• Black pepper, coarsely ground

Directions• Cook the pasta in a large pan of boiling water until tender

• While the pasta is cooking, cook the broad beans in boiling water until tender, about 5 minutes, & drain

• Fry the bacon until crispy and brown, then add the garlic & fry for one minute

• Stir in the crème fraiche & broad beans; simmer for 1 minute to heat the crème fraiche through and then add the mint

• When the pasta is cooked, drain away the water & stir in the sauce

• Serve with grated parmesan & black pepper


Eat Seasonably Pea, Chicken & lemon Risotto

Delicious, fresh peas add crunch and colour to this great simple recipe for a smooth and creamy summer risotto.


• 2 tbsp Olive oil• 1 onion, diced• 1 Clove Garlic, crushed• 2 Sticks Celery, finely diced• 300g/10oz Arborio Rice• 1 Glass White • 150g/5oz Cooked Chicken, left over’s from a roast or 2 cooked chicken breasts, cut into chunks • 1 litre/2 pints Chicken Stock• 100g/ 4oz Peas, shelled • 1 Lemon, juice & rind• Handful parsley, roughly chopped• 50g/2oz Parmesan Cheese, grated• Freshly ground Black pepper

Directions• Heat the oil in a large saucepan; fry the onion, garlic & celery slowly for 10-15 minutes

until softened. Stir in the rice & lightly fry for 1 minute

• Add the white wine, chicken & 1 ladle of stock. Turn down the heat to simmer, cooking for 15 minutes until the rice is almost cooked, and adding extra ladles of stock as the liquid is absorbed

• Add the lemon rind, lemon juice & peas & cook for 5 minutes

• Serve with parsley, parmesan& black pepper sprinkled on top


Eat Seasonably Cucumber, Broad Bean, Tuna & Spinach Salad

A really delicious and super-fresh way to use a load of seasonal veg in one dish. The cucumber adds a delicious coolness to the proceedings.


• 125g/4oz Baby Spinach leaves, washed• I Cucumber, cut• 200g/8oz Broad Beans, cooked & cooled• 375g/12oz Tin Tuna Fish, drained • 2 tbsp Parsley, chopped• 3 Tbsp Olive Oil• 2 Tbsp Balsamic Vinegar• Freshly Ground Black Pepper

Directions• Arrange the spinach leaves on the 4 plates, then add the cucumber & broad beans over

the spinach

• Flake the tuna fish & add to the salad with the chopped parsley

• Mix the oil & vinegar together. Drizzle over the salad & grind some black pepper over the salad

• Serve with some crusty warm bread


Eat Seasonably Caramelized Onion, Bacon, Pinenut & Curly Lettuce salad

The sweet onion in this recipe is a brilliant way to lift a curly lettuce. This is one salad that will liven up the dullest diet!


• 3 tbsp Olive oil• 8 Rashers of streaky bacon• 2 Red Onions, peeled, cut in half & each half cut into 4• 100g pinenuts• 6 Sprigs of Sage• 2 tbsp Balsamic Vinegar• 1 Curly Lettuce, washed & roughly tear the larger leaves• Parmesan shavings to serve• Freshly Ground Black pepper

Directions• Preheat the grill

• Grill the bacon until crispy

• Heat the oil in a frying pan, add the onions cooking for 10-15 minutes until soft & caramelized

• Add the pinenuts & sage to the onions and continue to cook until the pinenuts are browned

• Put the bacon, onions and pine nuts into a bowl with the vinegar & curly lettuce and tossing all the ingredients together

• Serve with parmesan shaving & a little black pepper on top


Eat Seasonably Cherry & Almond Pudding

So simple and so tasty, this could well be the best pudding in the world. Crunchy and tart and fruity. Perfect!


• 50g Butter• 100g Caster Sugar• 2 large Eggs, separated• 40g Self Raising Flour• 100g Ground Almonds• 185ml Milk• 250g Cherries, stoned

Directions• Preheat the oven to 180C/350F/ Gas 4

• Cream the butter and sugar until light & fluffy

• Beat in the egg yolks one at a time

• Stir in the flour, almonds & milk

• Beat the egg whites until stiff & fold into the almond mixture

• Spoon the mixture into a 1 litre oven proof dish (24cmx18cm or 23cm round) arrange the cherries on top

• Stand the dish in a roasting pan of water & bake for 30 minutes until browned

• Serve hot


Eat Seasonably Caesar Salad

The classic Caesar Salad, topped with anchovy and parmesan, is one of the simplest and tastiest things to do with an in-season lettuce.


Salad• 1 Small Ciabatta Loaf• 1 tbsp Olive Oil• 1 Clove of Garlic• Sea Salt• 2 Small Cos Lettuce, washed• 50g Parmesan Shavings• 1 x 50g Anchovy Fillets (save the drained juice for the dressing)

Dressing• 1 tbsp Dijon Mustard• 1 tbsp Lemon Juice• 2 tbsp Olive Oil• 60ml Yogurt• Dash Tabasco Sauce• Freshly ground Black Pepper & salt

Directions• Make the croutons: preheat the oven to 180C/ 350F/ Gas 4

• Cut or tear the bread into 2.5cm pieces

• Put into a baking tray, sprinkle with sea salt, olive oil & garlic. Cook for 10 minutes and cool

• To make the dressing, whisk all the ingredients together in a bowl

• Arrange the lettuce in a shallow bowl, tearing any of the larger leaves in half

• Toss the leaves with the dressing and sprinkle over the parmesan, anchovies & croutons

• Serve in the large bowl or individually

• Makes a great starter or light lunch in the summer, chicken breasts can be added to make a more substantial meal


Eat Seasonably Plum Turnovers

Delicious, crumbly and juicy, these flaky turnovers, dusted with cinnamon, may be the best and easier thing to do with a handful of plums.

What you needMakes 8

• 1 Packet of puff Pastry• 1 Egg, beaten• 1 tbsp milk• 8 tsp custard• 4 Plums, de stoned & thinly sliced• Icing Sugar for dusting

Directions• Preheat the oven to 180C/350F/Gas 4

• Roll out the pastry on a lightly floured surface & cut out 8 x 10cm x 10cm/4”X4” squares.

• Spread 1 tsp of custard in the middle of each square & arrange the plum slices diagonally

across the squares.

• Turn over the the two remaining corners & brush some of the egg & milk where you join the pastry corners to seal them together.

• Brush pastries with the egg wash.

• Bake for 15 minutes until golden brown.

• Dust with icing sugar, delicious eaten warm.


Eat Seasonably Crushed Raspberry Tart

Late summer means fresh raspberries, mushed up with fresh creme fraiche and wrapped in soft flakey pastry. Doesn’t it?


• 1 Packet of Puff Pastry• 1 Egg, beaten• 200g/ 8oz Creme fraiche• 200g/8oz Raspberries

Directions• Preheat the oven to 180C/350F Gas 4

• Roll out the pastry on a lightly floured surface and cut out a 20cm (8”) circle

• Then, with the remaining pastry cut out 1cm (0.5”) strips to make a boarder around the edge of the tart

• Brush the beaten egg around the edge of the tart, roughly 1cm (0.5”) thick, then lay the 1cm (0.5”) strips of pastry on the egg to create an edge to the tart and brush the egg onto this

• Put the pastry on to a baking tray & bake for 20 minutes until golden brown, then take out and leave to cool

• Spread the crème fraiche over the pastry base

• Slightly crush the raspberries with a fork & spoon over the crème fraiche


Yotam Ottolenghi’s Radish and broad bean salad

This is an ideal brunch dish for a warm summer’s day. With the tahini sauce and bread, it makes a modest meal in itself; without them, a colourful salad – light, refreshing and wholesome.

Here we come to the thorny issue of shelling broad beans. Many Arab recipes call for cooking and eating broad beans with their pods. This is recommended for young beans, early in the season, but wouldn’t work for a fresh salad like this one. Going to the next level – skinning the beans – depends on how large the beans are, how thick their skin, and how hard you want to work. Most beans, especially the ones sold frozen, are perfectly fine eaten with the skin on. So if you prefer to skip the skinning stage, cook them for a minute longer. You’ll lose a bit of the light, ‘bouncy’ texture but save yourself a lot of time.

What you needserves 4

• 500g shelled broad beans, fresh or frozen• 350g small radishes• 1/2 red onion, very thinly sliced• 2 tbsp finely chopped coriander• 30g preserved lemon, finely chopped • juice of 2 lemons• 2 tbsp chopped flat-leaf parsley• 3 tbsp olive oil• 1 tsp ground cumin• 200ml Green tahini sauce (see below) • 4 thick pita breads• salt and black pepper

Green tahini sauceThe sauce should be thick but runny, almost like honey. Once chilled it will thicken, so you will need to whisk it again and possibly add more water.

What you need• 150ml tahini paste • 150ml water• 80ml lemon juice• 2 garlic cloves, crushed• 1/2 tsp salt• 30g flat-leaf parsley, finely chopped if making by hand

Directions• In a bowl, thoroughly whisk the tahini, water, lemon juice, garlic and salt together. The mixture should be creamy and smooth. If it is too thick,

add more water. Stir in the chopped parsley, then taste and add more salt if needed.

• If using a food processor or a blender, process together all the ingredients except the parsley until smooth. Add more water if needed. Add the parsley and turn the machine on again for a second or two. Taste for seasoning.


Directions• 1 Place the broad beans in a pan of boiling water and simmer for 1–2 minutes,

depending on size. Drain through a large colander and rinse in plenty of cold water to refresh them. Remove the beans from their skins by gently squeezing each one with your fingertips.

• Cut the radishes into 6 wedges each and mix with the broad beans, onion, coriander, preserved lemon, lemon juice, parsley, olive oil and cumin. Season with salt and pepper to taste.

• To serve, pile a mound of salad in one corner of each serving plate, pour the tahini sauce into a small bowl and stand it next to the salad. Set a pita bread next to them.


Yotam Ottolenghi’s Organic salmon and asparagus bruschetta

Deliciously rich, this can be made even richer by using mascarpone instead of the cream cheese. Serve as a light, summery main course or cut smaller pieces of bread for party finger food.


• olive oil for drizzling and brushing the bread• 350g organic salmon fillet• 4 bay leaves• 4 juniper berries• 120ml Muscat or another sweet wine• 1/2 lemon• 4 thick slices of Crusty white Italian loaf or another rustic loaf• 2 garlic cloves, peeled• 150g asparagus spears• 120g cream cheese• coarse sea salt and black pepper• a few sprigs of chervil and lemon wedges, to garnish

Directions• Preheat the oven to 200°C/Gas Mark 6. Drizzle an ovenproof dish with some olive oil and place the salmon fillet in it, skin-side down.

Add the bay leaves, juniper and wine, then sprinkle the fillet with a little salt. Squeeze over the lemon half and throw it in with the fish.Cover the dish with foil and bake for 15–20 minutes. The fish should be just cooked, and still lightly pink inside. Remove from the oven, take off the foil and allow to cool.

• To prepare the bread, lay out the slices on a baking tray, brush with olive oil and sprinkle with salt. Bake for 10–12 minutes, until golden brown. While they are still hot, rub the slices with the peeled garlic cloves, then leave on a wire rack to cool down.

• Trim off the woody ends of the asparagus. Add the asparagus to a large saucepan of boiling salted water and simmer for 2 minutes. Drain in a colander and refresh under cold water until completely cool. Drain again and leave to dry in a colander.

• When the salmon has cooled sufficiently, flake it with your hands into big chunks, reserving the cooking liquor in a separate bowl.

• Spread the toasts liberally with the cream cheese. Arrange the salmon and asparagus on top creatively. Spoon over some of the reserved cooking juices and finish with a good grind of black pepper and some salt. Garnish with a few sprigs of chervil and a wedge of lemon.



Hugh Fearnley-Whittingstall’s Asparagus

Asparagus spears don’t need much doing to them. In this recipe, Huge Fearnley- Whittingstall shows how a quick flash of vinegar and butter can make a simple, amazing dish.


• 2 large eggs, at room temperature• A dozen slim stems of asparagus, any woody ends trimmed• A knob of unsalted butter • A few drops of cider vinegar• Sea salt and freshly ground black pepper

Directions• Bring a pan of water to the boil. Carefully lower in the eggs, then simmer them for exactly 4 minutes. Steam the

asparagus over the top of the boiling eggs, or cook in a separate pan in boiling water for a couple of minutes. The asparagus should be tender but not soft and floppy.

• Transfer the eggs to egg cups. Cut the top off each egg and take them to the table with the asparagus. Drop a nut of butter, a few drops of cider vinegar and some salt and pepper into the hot yolk (alternatively, just sprinkle some salt and pepper on the plate), stir with a bit of asparagus, dip and eat.

(recipe taken from www.rivercottage.net, photo by Marie Derome )


Hugh Fearnley-Whittingstall’s Rhubarb and Custard Trifle

Hugh Fearnley-Whittingstall of his succulent, tart crumble, perfect for late spring and early summer sugar cravings.


• 500g rhubarb, trimmed and cut into 5cm lengths 100ml freshly squeezed orange juice (or plain water)• 2 tablespoons sugar• a simple plain sponge cake, such as Victoria or Genoese• whipped cream and toasted almonds, to decorate (optional)

For the custard:

• 250ml double cream• 250ml whole milk• 1 vanilla pod, split open lengthways• 4 large egg yolks• 100g caster sugar

Directions• Put the rhubarb, orange juice and sugar in a pan and bring to a simmer, stirring once or twice to dissolve the sugar. Cook very gently until

the stalks are tender but some of them still hold their shape. Taste the rhubarb; it should be tart, as the sponge and custard will sweeten the trifle. But if it’s unpalatably sour, add a little more sugar.

• Strain off about 200ml of the juice. Transfer the remaining rhubarb to a non-metallic dish. Chill both the juice and the rhubarb in the fridge.

• To make the custard, put the cream and milk in a pan with the split vanilla pod and scald until not quite boiling. Beat the egg yolks and caster sugar together in a large bowl and gradually whisk in the hot cream. Return this custard to the pan over a very low heat and stir constantly until it thickens, making a glossy coat on the back of the spoon. Remove from the heat and continue to stir for a minute as it cools. Then strain through a sieve into a bowl and chill. When cold, it should be spoonably thick rather than pourable.

• Break the sponge cake into chunks and press lightly into 6 large wine glasses, filling the bottom third. Pour in enough of the chilled rhubarb juice to soak the sponge thoroughly. Now pile in a generous layer (the next third of the glass) of the chilled, thickened custard. And then top with a layer of the stewed rhubarb. You can, if you like, top with a mound of stiffly whipped cream and a sprinkling of toasted almonds. But I prefer the pure rhubarb and custard version.

(recipe taken from River Cottage Year)


Hugh Fearnley-Whittingstall’s Broad Beans on Toast

Incredibly simple and fabulously filling, this is a delicate and simple way to rustle up some broad beans, sparked up with bacon, fresh as you like.

What you needServes 2 for supper

• About a 750g freshly picked smallish broad beans• 100 – 150g of pancetta or bacon lardons• 1 Small bunch of spring onions• 2 Tbls of rape seed oil• Juice of ½ a lemon• Salt and pepper

Directions• Pod the beans. Put large beans in one bowl and smaller beans in another, they cook at different times.

• Bring a large pan of water to the boil.

• Add the large beans cook for 1 minute, now add the small beans.

• Cook for a further 30 seconds or until you see the skins of the larger beans just starting to split. This shouldn’t take much more than 2 minutes in total.

• Drain the beans. Any thicker skinned beans can be discarded at this point by simply popping out the inner bean and just using that, although this shouldn’t be necessary with very fresh beans.

• Heat a frying pan over a medium high heat. Add a small dash of oil followed by the bacon or pancetta. When it’s just starting to crisp add the spring onions, cook for a further minute. At this point add the beans to the pan. Toss the pan to combine.

• Season with the lemon juice, salt and pepper. Spoon the beans along with any juice or oil over the toasted sourdough.

• Drizzle with a little more rape seed oil to serve

(recipe taken from www.rivercottage.net)


Hugh Fearnley-Whittingstall’s Strawberry granita

If you don’t have an ice-cream machine, an easy way to make delicious fresh fruit ices is to freeze your sweetened fruit pulp solid in a tray and scratch it up into frosty shards with a strong fork just before serving. This is what Italians would call a granita. The texture is a little crunchier than a classic sorbet, but still wonderful. In fact, even though I have an excellent machine, I often make this strawberry granita in preference to a smoother sorbet. It’s sweet, tart, fruity and endlessly refreshing.

What you needTo serve 6–8

• 1 kilo of strawberries • 200g icing sugar• the juice of 1–2 lemons

Directions• Crush a kilo of strawberries and rub them through a nylon sieve to extract the seeds. Whisk in up to 200g icing sugar and the juice of 1–2

lemons to sweeten and sharpen to taste. The mix should be a little too sweet and a little too sharp, to allow for the fact that both tastes will be muted slightly when it is frozen.

• Pour the purée into a bowl or large Tupperware tub, ideally so it is no deeper than about 4cm, so it will freeze quickly. Put in the freezer until solid. Defrost for about half an hour before serving, then use a robust fork to scrape up the surface of the frozen fruit, piling the frosty shards into glasses. Serve quickly, before it has time to melt

(taken from River Cottage Year)

Documents

Yotam Ottolenghi’s Plum, marzipan and cinnamon muffinseatseasonably.co.uk/pdfs/all_recipes.pdf · Yotam Ottolenghi’s Plum, marzipan and cinnamon muffins ... says chef and Ottolenghi