Pomegranate, Burrata & Rhubarb (V)
400g of rhubarb
3 nectarines, halved and destoned
150g ball of burrata
150g of watercress or rocket
1 shallot, finely sliced
1 tbsp of pomegranate molasses
20g of mint leaves, finely chopped
Salt and black pepper, to season
For the dressing:
30ml of olive oil
1 tbsp of honey
1 tbsp of vinegar
Preheat the grill.
Divide the rocket or watercress onto the plates. Sprinkle the chopped tarragon and a little of the shallots over the leaves. Season with salt and black pepper. In a jar, shake together the olive oil, honey and vinegar.
Place the rhubarb and halved nectarines on a baking tray and season, drizzling with olive oil. Grill until charred. Season again if needed and divide between the plates. Drizzle over a little of the pomegranate molasses. Scatter the mint leaves.
To finish, add as much dressing as you wish. Place the burrata slices in the centre.
Salmon, Rhubarb Pickle & New Potatoes
400g of rhubarb, chopped into 2.5cm slices
1 shallot, finely chopped
1in piece of ginger, peeled and finely chopped
1 tsp of coriander seeds (optional)
1 tsp of fennel seeds (optional)
1 tsp of cumin (optional)
100g of sugar
200ml of white wine vinegar
200g of new potatoes
2 salmon fillets, or hot smoked chilli fillets
20g of tarragon, finely chopped
10g of butter
Preheat the oven to 180°C-190°C. In a tray, tip the potatoes and season with salt and black pepper. Dress with a little oil. Roast for about 20 minutes.
Meanwhile, on the hob, mix the shallot, sugar and white wine vinegar. Simmer for a few minutes until the sugar has dissolved to make a syrup. Pour in the chopped rhubarb and chilli and simmer for 10 minutes. Save what you want to serve now and pop the remains in a sterilised jar as it will last in the fridge for a week.
When the potatoes are nearly roasted, add the asparagus and salmon. Season. Drizzle with olive oil. Then, place in the oven for approximately 10 minutes, you want the salmon cooked, but just pink inside.
Finish by serving the new potatoes, asparagus and a portion of rhubarb pickle for tartness and a dollop of butter melted over the pots.
Rhubarb & Rose Crumble
500g of rhubarb, chopped
1 tbsp of rose water
50-100g of granulated sugar
A pinch of cinnamon
For the topping:
170g of self-raising flour
100g of butter
100g of golden or brown sugar
For the rum cream (optional):
200ml of double cream
1 tbsp of rum
50g of sugar
Preheat the oven to 180°C. Grease the crumble dish with butter.
Add the chopped rhubarb to the dish. Mix in the ground cinnamon. Sprinkle over the rose water and sugar.
Meanwhile, crumble the self-raising flour, butter and sugar together. Pop in the fridge for a few minutes. Spoon the crumble mix over the spiced rhubarb. Bake for 35 minutes.
If you’re including the rum cream, use an electric whisk to whisk the cream to stiff peaks. The bowl you’re using needs to be clean and dry. Add the rum and sugar. Whisk again. Serve with the crumble.
INSPIRATION CREDITS: IVAN SOLIS/STOCKSY UNITED
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