Chilli spiced potatoes
Scrub the skins of
some baby new potatoes and cut into pieces a bit bigger than an inch. Heat some
olive oil, chilli oil and paprika in a frying pan then toss the potatoes in and
coat the potatoes thoroughly. Turn the heat down low and cook for 15 - 20 minutes
until golden browned and softened.
Artichoke and
asparagus salad
Snap and discard
the woody ends from some asparagus spears. Boil the asparagus spears in salted
water for about 3 minutes, drain and set aside. Quarter some globe artichoke
hearts and mix with the asparagus spears, Add some lemon zest, lemon
juice and sesame oil into the artichoke and asparagus and season with pepper.
Comfrey, hop,
courgette and chipotle tortilla
Slice
up some baby courgettes and gently fry in a frying pan with olive oil and some
chopped spring onions. Chop up a
chipotle chilli (a smoked halapeno chilli pepper) and add to the courgettes and
spring onions. Add some chopped comprey leaves to salted boiling water and
simmer for 2 minutes, throw in some hope shoots, simmer for a further 30
seconds then drain and add to the courgette mix. Mix about 4 eggs with
some cottage cheese and pour over the vegetable mix in the frying pan. If you
like it, chop up some goats cheese and sprinkle that over the top with some
mozzarella. Continue to warm over a low heat until most of the egg mixture has
set, then put under a hot grill to finish off the top and brown the cheese.
Plate the asparagus and artichoke hearts onto a
bed of mixed leaves and nasturtium flowers. Make a mint and cucumber raita to take off the heat from the
chilli potatoes, and serve with big wedges of tortilla and salad.
