Heat the oil in a large, heavy-based pan. Add the little gem wedges and stir quickly, then add the garlic, sugar and vinegar and stir for about 10 minutes until wilted. Season well. Remove from the heat and add the rest of the ingredients, reserving some to sprinkle on the top when serving.
# Peel the asparagus spears if they are thick but if they are thin just crack them where they break by bending the stalk and discard the woody base (by bending the spear it will break naturally at its most tender spot). # Blanch in boiling salted water (by plunging the asparagus into the water for a few minutes) then remove and refresh under cold water and leave to one side ready to sauté in a pan for service. # Fry the shallots and garlic in the olive oil in a tall sided pan. # Next add the washed and drained Arborio rice and using a wooden spoon stir in the pan and add the white wine gradually. # Allow the rice to absorb the wine and keep stirring. Next add a ladle of vegetable stock and keep adding ladles of the stock and stir (No one said it was easy!). # The best risottos are stirred like crazy at the start and once the rice starts to soften you hardly stir at all. # Next blend the frozen peas with some boiling salted water and the washed leaves of the fresh mint to form a soup like paste (you will not need a lot of water for this, continue to add the required amount of water until a paste is formed). # Pour into the softened rice until it is a vibrant green but still risotto like consistency. Add the parmesan cheese and correct the seasoning with salt and pepper. # Place the hot risotto in the centre of the plate and add the hot spears of asparagus on the top. # Serve with some parmesan shavings around the plate and a drizzle of good quality olive oil around the plate.
# Preheat the oven to 160°C, 325°F, Gas Mark 3. Grease a 20 cm (approximately 1 litre) baking dish. # Slice the croissants thickly and arrange the slices in the dish, scattered with the After Eight mints. In a large jug, beat the milk, cream, eggs and vanilla. Slowly pour the mixture over the croissants and sprinkle with sugar. # Place the dish in a deep roasting pan and pour enough boiling water to come half way up the sides. Bake for 25 - 30 minutes until the custard is softly set (has a slight wobble) and the top is puffy and golden. Dust with icing sugar and serve warm.
In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente. Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil. Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!
– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently. – Slice the radishes and red onion quite thinly and add to the beans – Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans. – Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine
1) Mix together all the ingredients until well blended. Divide into 6 balls, and then roll each ball on a board with a cupped hand to turn them into ovals. 2) Thread onto 4 metal skewers and brush with oil. 3) To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. 4) Serve with a dipping sauce.