Serves
4
Dietary information
Gluten-free
Main ingredients
Artichoke hearts, turnips, broad beans, peas
Sourced from
Stephanie Alexander – Lantern Cookery Classics
This exquisite Spring Ragoût as a first course is a labour of love as not only does it feature double-peeled broad beans, peeled baby turnips and artichokes trimmed to the heart, but also properly prepared shelled peas straight from the bushes.
This delicious Spring Ragoût could also be served alongside grilled or sautéed chicken breasts or escalopes of veal or with grilled wood-fired bread for sopping up the pan juices.
A classic preparation is ‘moules marinierès’ – mussels steamed open with white wine and aromatics, a delicious dish to share.
A classic preparation is ‘moules marinierès’ – mussels steamed open with white wine and aromatics, a delicious dish to share.
5
20 minutes
Chilli flakes
Orange-flower water
Peeling and segmenting citrus fruit
On a trip to Morocco, this simple dish was served as a starter with other small salads and dips. Orange-flower water is very popular in the colourful cuisine of the Middle East and appears in many dishes, savoury as well as sweet. The tiny quantity used here gives this dish an exotic flavour, but if you cannot find it, or do not wish to use it, leave it out! I prefer to use the pebbly-leafed wintermint here rather than spearmint.
1
1 hour 30 minutes
Using a steamer basket and a wok p. 51
Using a skewer to test for tenderness p. 50
Using a food processor or blender p. 48
Being careful not to overmix p. 18
Testing a cake is cooked p. 45
Bake the mixture in pan-lined muffin tins as a great accompaniment for soup. Bake at 200°C (180°C fan-forced) for 20 minutes until firm. Cool for a minute, then turn out on to a wire rack.
This delicious loaf goes very well at morning or afternoon tea buttered or not and has been made and enjoyed by many students in the Stephanie Alexander Kitchen Garden program. The texture is somewhere between a spice cake and gingerbread but with definite pumpkin character.
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