Bacon, Roquefort and Radish Salad.

A very quick, simple and easy salad this one but a really great starter.

First fry off lardons of smoked bacon (I used back but  streaky also works) in a pan until they are crispy.

While the bacon is cooking put some Roquefort in a mortar with a spoon full of Dijon mustard and a good vinegar, then work together with the pestle. 

Once smooth add seasoning and dash of water and continue to work with the pestle.

Finally add veg oil and work into an emulsion.

Place lettuce leaves, chopped radishes and cubes of Roquefort in a bowl with the crispy bacon and dress.

Then serve. 

Fried Artichokes with Aioil.

 

For the Chokes:- 

When preparing the chokes have a pan of water and lemon juice to hand to dip them in after cutting them - this stops them discolouring - you can then use this to cook them in.

Start by pulling off the very tough outer leaves. 

Then cut off the top third and trim the tough flesh from the outside and base of the choke (if using younger chokes you can leave the stem on but peel off the tough outer skin too.
Place in the saucepan with salt and bring to the boil, then simmer until a sharp knife can slide in with little resistance - this will vary depending on age and size of the choke.

Leave to cool until you can handle them and halve or quarter depending on size  - you can now easily remove the hearts if they have formed.

While the chokes are cooking pummel chopped parsley, salt & pepper, a little chopped garlic and a glug of good oil in a mortar and pestle until you have a smooth paste.

Place the cooled chokes in a bowl or container with the oil and parsley paste and leave to marinade.

 

For the Aioli:-

Blend egg yolks, garlic cloves, lemon juice and seasoning in a food processor. 

While still blending pour in olive oil in a slow but steady stream, until it forms a thick sauce. 

To vary the flavour you can add a little dijon mustard.

Melt a little butter and oil in a pan and fry off the marinaded chokes and serve with the aioli.

Lamb and Black Olive Ragu.

 

Season your lamb with salt and pepper and in an oven proof casserole brown it on all sides.

Remove from the pan and leave to rest. In the same pan add some olive oil and soften chopped shallots (lots of them), chopped garlic, again lots of it and a few finely chopped sticks of celery.

When the veg is soft and translucent add chopped rosemary, dried chilli flakes and dried oregano then de-glaze the pan with a splash of good quality white wine or sherry vinegar. Add a small glass of wine and reduce the liquid by half before returning the lamb, and any resting juices to the pan. pour in a cup of lamb or chicken stock and after bringing to a simmer cover and place in oven at 140/160 degrees and slow cook for at least a couple of hours - the longer and slower the better.

Leave the covered pot in the oven after turning off the heat to cool. Remove the shoulder and with a couple of forks shred. If there is too much liquid in the pan put on the hob and reduce slightly. Add the shredded meat back to the pan and mix in to make a ragu sauce, add the black olives and chopped parsley and bring back to a simmer.

Serve with pasta or polenta and more chopped parsley. 

Linguine with Lamb and Herb Meatballs in Tomato and Caper Sauce.

 

In a saucepan mix together tomato passata, a dash of good vinegar, a teaspoon of sugar, some chilli flakes, salt and white pepper and a good portion of washed capers.

Keep this on a low heat to reduce to a sauce.

While the sauce is reducing make your meatballs.

In a bowl add to your lamb mince lots of finely chopped herbs, I used mint, parsley, dried oregano, marjoram, the soft tips of rosemary and thyme. Also add lots of garlic that has been crushed in a mortar and pestle, chilli flakes, seasoning, a glugg of worcester sauce and a dash of tabasco.

Mix thoroughly, this is best done with your hands. When you think you have mixed it enough keep going!

When thoroughly mixed roll into meat balls of any size you desire and place in the fridge to firm up.

Put your linguine (or spaghetti) on to cook in salted water. 

Gently fry the meatballs in a pan with some oil occasionally moving them around so they colour on all sides, when they are cooked add some sauce to the pan and cover the meatballs.

Drain the pasta when it is three quarters cooked and place in the sauce to finish cooking.

Serve with lots of parmesan or pecorino. 

Baked Asparagus with Wild Garlic Salsa Verde.

 

Trim the woody ends from the asparagus then peel off the tougher outer skin at the base of the spears.

Place in a roasting tray and roll in olive oil, add a few small dabs of butter and season.

Place in a pre heated oven to bake at 180 degrees timings vary depending on the thickness of the spears but usually 8-12 mins.

While the asparagus is baking add wild garlic leaves, mint, capers, extra virgin olive oil, lemon juice, dijon mustard and a small amount of good vinegar to a blender and blitz into a paste.

I also added some garlic mustard (jack by the hedge), another edible foraged plant I found close by the wild garlic, you could also add other foraged edibles or other soft herbs such as tarragon, parsley or chervil.

Serve with the baked asparagus

Borlotti Bean and Chestnut Soup.

In a pan sweat down carrot, onion, celery and leek in oil. Season with salt and pepper and add some finely chopped thyme, cook until softened then add a tin of borlotti beans(including all the liquid at the botton of the tin), chestnuts and some chicken or veg stock.

Cook until the chestnuts and carrot have softened, blitz in a blender and return the soup to the pan - add a little water if it is too thick and taste to check the seasoning  - adjust if nescassary.

Once reheated serve with a few reserved beans, chopped thyme and some chopped chestnuts - you could also add some crispy bacon or sauted mushrooms for an extra seasonal flavour hit.