LOOSE ENDS
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
WORDS: ELLA TARN.
PHOTOGRAPH: TOBY SCOTT
STYLING: SARAH BIRKS
CORNICHONS
FROM BEETROOT & RADISH SALAD P96
CORNICHON MAYONNAISE
Finely chop a handful of cornichons, then mix with 100g fresh mayo, the juice of ½ lemon and 1 tbsp finely chopped fresh parsley. Season well, then serve with fish or spread on sandwiches.
CORNICHON RELISH
Finely slice 2 large red onions, then fry in olive oil with 2 tsp brown sugar and 1 crushed garlic clove until caramelised. Stir in 100g finely chopped cornichons, 300g sweetcorn kernels and the juice of ½ lemon. Allow to cool. Great on burgers or cheese on toast.