WE LOVE… ASPARAGUS OMELETTE pg42 // CAULIFLOWER SOUP pg45 // TRIO OF HOUMOUS pg48
For the courgette, spinach and cherry salad, see page 45
Asparagus omelette
By Ambra Torelli (www.littlebitesofbeauty.com) GF SF DF
Serve over a bed of baby spinach!
a bunch of asparagus
4 free-range eggs
2 tbsp full-fat coconut milk
4 thin slices of Prosciutto di Parma
1 tbsp extra-virgin olive oil
¼ tsp Himalayan salt or flavoured salt
2 thyme sprigs
1 tsp balsamic glaze extra-virgin olivve oil a handful of baby spinach
1 Wash the asparagus, grease a non-stick pan with olive oil and, when it starts to sizzle, arrange the asparagus on the bottom of the pan as in the photos. Cover the pan with a lid, then cook over a medium heat for a 3-4 minutes.
2 In the meantime, crack the eggs in a small bowl, add the coconut milk and a pinch of salt and beat with a whisk until they begin to foam.
3 Pour the egg mixture over the asparagus and cover. Finely chop the prosciutto into crumbs. Sprinkle over the omelette and cook for 4 more minutes, covered.
4 Top with some fresh thyme, a pinch of flavoured salt and a drizzle of balsamic glaze. Cut it in half and serve over a bed of baby spinach seasoned with extra-virgin olive oil and salt.
Roasted sweetcorn houmous
By Billy & Jack for Canned Food UK (www.cannedfood.co.uk)
GF DF EF V
Serves 4 | Prep 10 mins | Cook 10 mins | Calories 380 (per serving)
400g (14oz) sweetcorn, drained, rinsed
400g (14oz) chickpeas, drained, rinsed
2 tsp tahini paste
1 garlic clove, peeled juice of 1 lemon
1 tbsp rapeseed oil
1 tsp zaatar
a pinch of smoked salt
2 tbsp coconut flakes, to decorate seasonal vegetables or flatbreads, to serve
1 Preheat the oven to 200°C/Gas Mark 6. Drain the sweetcorn and pour onto a preheated baking tray. roast
2 Roast in the oven for 10 minutes, until turning golden brown. Remove from the ovean add to a blender with the remaining ingredients. Blend until the desired consistency.
3 Place in a bowl and sprinkle over a few coconut flakes, then serve with gluten-free flatbreads or seasonal vegetables.
Cod, bacon, artichokes and peas in a creamy chowder
By Billy & Jack for Canned Food UK (www.cannedfood.co.uk)
GF SF EF
Serves 4 | Prep 15 mins | Cook 15 mins | Calories 552 (per serving)
50g (1¾oz) smoked pancetta
2 shallots, peeled, diced
½ x 400g (14oz) tin of seafood chowder
400g (14oz) tinned artichoke hearts
100g (3½oz) fresh peas (can also use tinned)
560g (1lb 2oz) tinned
Jersey royal potatoes
2 garlic cloves, peeled
2 tbsp olive oil
50g (1¾oz) butter
4 boned and trimmed cod fillets (or a similar white fish) salt and freshly ground black pepper a small bunch of parsley
1 Brown the pancetta in a pan with 1 tbsp olive oil, then add the shallots, garlic and butter and cook for 10 minutes, or until the shallots are soft.
2 Drain the artichokes and potatoes and quarter the artichoke hearts. Add to the shallots and bacon and allow them to take on a little colour. Add the peas and briefly cook through, before adding half a tin of the seafood chowder and bring to a simmer. Season well with ground black pepper.
3 Dry the fish skin with kitchen towel. Heat 1 tbsp olive oil until shimmering, then add the fish, skinside down. Cook for 3-4 minutes on high heat, then carefully flip over (the skin should be nice and crispy) for 1 minute. Season liberally.