Recipes in collaboration with ELLE
Summer: Artichok with aioli and mediterranean salad
- 2 large artichokes
- 3 tbsp lemon juice
- 1 bay leaf
- Maldon sea salt
- 4 peeled garlic cloves
- 9 tbsp mayonnaise
- 2 tsp lemon juice
- Paprika powder
- 150g haricot verts
- mesclun salad
- mixed olives
Cut the stems off the artichokes and remove the hard leaves and tips. Half submerge the artichokes in a pan of boiling water with salt, lemon juice and the bay leaf. Place a plate on top of the artichokes to keep them submerged. Boil the artichokes for about 45 minutes. When the outer leaves are soft, they are done.
Make the aioli. Blanch the garlic in a pan of boiling water for 2 minutes, let it cool, then chop finely. Mix the garlic with 9 tbsp mayonnaise and a little lemon juice in a bowl. Divide between four smaller bowls and garnish with paprika.
Remove the hard parts of the haricot verts and blanch them for 3 minutes until ‘al dente’. Drain the beans and put them in ice cold water.
Halve the artichokes and divide over four plates with a bowl of aioli next to them. Make a salad with the mesclun lettuce, green beans and the olives. Garnish with Maldon sea salt and some extra lemon juice.
Autumn: Wild rice bowl with pickled plums
- 24 plums or other stoned fruit
- ½ L of water
- 250g of cane sugar
- 8 tsp autumnal herbs (e.g. liquorice, star anise, dill seed or cinnamon)
- 125g of cooked wild rice
- 800ml almond milk
- 200g of oatmeal
- pinch of salt
- 1 tbsp orange zest, grated
- Fruit & seed mix
Preheat the oven to 195C. Fill a saucepan with the water and cane sugar and bring to the boil. Add the spices and stir until the sugar has dissolved.
Cut the Plums in half and remove the stones. Line a baking tray with baking paper and spread the fruit out, cut side up. Spread some of the syrup over the top of the fruit and save the rest. Put the fruit in the oven for a maximum of 10 minutes, make sure that they do not fall apart but are only warmed. Take them out of the oveb and let the fruit cool slightly.
Lower the oven temperature to 100C. Sterilize the preserving jars with boiling water. Divide the fruit among the preserving jars and top up with the syrup, leaving about 2 cm of free space. Be careful not to spill on the jar, then seal the jars. Place the jars in the oven for 30 minutes, then turn off the oven and leave them in for another 15 minutes. Let the jars cool overnight before removing the clamps/lid.
Add almond milk, oatmeal and a pinch of salt to a saucepan and sweeten with some syrup from the fruit. Bring slowly to the boil whilst stirring. After about 5 minutes, add the cooked rice to the oatmeal porridge and mix it all together. Remove from heat.
Divide the porridge among four bowls. Garnish with a few pieces of preserved fruit, a spoonful of the syrup, orange zest and the fruit & kernel mix.
- 400g fresh pappardelle
- 1 tsp saffron
- 150g red lettuce, coarsely chopped
- 4 tbsp labneh
- chili flakes
- Black sesame seed
- Green basil, for garnish
- 100g raw cashew nuts
- 1 garlic clove, coarsely chopped
- 3 tbsp lemon juice
- pinch of salt
Place the cashew nuts in a bowl with water and let them soak for a few hours. Take them out and save the water. Place the nuts in a blender along with the garlic, lemon juice and salt. Blend until smooth. Stop the machine periodically to scrape the edges back into the mixture. Slowly add the saved water spoon by spoon until it reaches a thickness of sour cream.
Dissolve the saffron in a small bowl of boiling water. Fill a saucepan with boiling water and add the dissolved saffron. Cook the pappardelle ‘al dente’ as instructed on the packaging.
Divide the red lettuce and pasta among four plates and pour over the cashew sauce. Sprinkle over a generous tablespoon of labneh and garnish with chili flakes and black sesame seeds to taste. Finish with pecorino shavings and basil.