This delicately green pesto is easy to make and cheaper on the pocket than using pine nuts. I change the herbs to use what is available: in winter I make a version with parsley and at this time of the year it’s usually mint or basil that is thrown in. The pesto will keep covered with a little oil, but it does darken and discolour somewhat, especially if you are using mint. It can also be frozen in small amounts, just omit the cheese if doing this and add it once defrosted. Click here to link to the Orecchiette with pistachio pesto recipe
Recipe Category: Issue 198
If you don’t have time to make the pastry, just use your favourite shop-bought vegan puff pastry. This recipe makes double the amount of pastry as it’s easier to work with a larger quantity, but the second measure of pastry can be frozen for use at a later date. It will keep for up to six months in the freezer.
Tender garlicky eggplant cooked alongside lemon and bay leaf makes for a lovely plant-based alternative to the more usual fish or chicken. I like to colour them in a pan before finishing off in the oven to ensure the eggplant is meltingly soft. Leave the bay leaves out if you can’t source fresh ones as dried won’t be the same here. If you’re a fried-cheese fan, you could add cubes of haloumi along with the eggplant.
If the octopus tentacles are spindly and thin, they won’t need a 24-hour brine – cut this back by 4 to 5 hours. Once cooked, the flesh should be tender but not mushy; the best way to check is to try a piece once it’s been steamed, as everyone likes octopus cooked a little differently, so find what is good for you. The mayo recipe makes more than is required, but it’s much easier to do a larger amount and the mayo is great combined with a little crème fraîche for a potato salad. A good amount of hot sauce is needed to lift the zestiness, and probably more salt than you think – trust your palate.
New Zealand spinach is readily found on riverbanks and under trees along the coast. It has a slightly salty taste and almost succulent quality. There is more sauce here than needed but it keeps well for up to 3 days in the fridge. The skin of sole is very thin and tears easily, but don’t worry, the sauce will cover that up.
Not all coconut cream is created equal. You need a good-quality coconut cream when whipping or it can separate; I use full-fat Trident coconut cream. It’s best to keep the coconut cream in the fridge for at least a few hours before using it.
This fresh herb-centric salad is perfect eaten as is or served alongside your favourite protein. Add a little crumbling of feta if you like a little extra salt and creaminess.
This is how we use up fish trimmings at the restaurant – skin and all! The sandwich filling is a mix of larger and smaller pieces of fish, bound with a generous creamy sauce.