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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

A dish serving pancetta, date & chorizo meatballs
Pancetta, date & chorizo meatballs
A star rating of 5 out of 5.4 ratings

Stuff medjool dates with chorizo and wrap in pancetta for a new take on meatballs, with a simple tomato sauce. A great tapas-style dish for entertaining

A plate serving sweet potato cakes with poached eggs
Sweet potato cakes with poached eggs
A star rating of 4.3 out of 5.71 ratings

Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds

A plate serving sprouting broccoli, green romesco & almonds
Sprouting broccoli, green romesco & almonds
A star rating of 0 out of 5.0 ratings

Serve this broccoli and green romesco as a starter or side dish. Topped with almonds, it makes a healthy and tasty accompaniment to meat or veggie dishes

  • 40g sugar snap peas
    halved diagonally, blanched
  • 40g peas
    blanched
  • 40g broad beans
    double podded, blanched
  • 4 radishes
    very thinly sliced
  • 2 red chillies
    deseeded and thinly sliced
  • 1 small pack mint
    chopped
  • 1 small pack parsley
    chopped
  • 1 tbsp chardonnay vinegar
  • 100ml olive oil
    plus extra to brush the toast
  • 4 slices sourdough
    or ciabatta
  • 2 large burrata
    at room temperature

Nutrition: Per serving

  • kcal545
  • fat44g
  • saturates16g
  • carbs17g
  • sugars2g
  • fibre3g
  • protein18g
  • salt0.9g
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Method

  • step 1

    Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.

  • step 2

    Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.

Recipe from Good Food magazine, September 2017

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.1 out of 5.11 ratings

amathewson

We had this for supper on Christmas Day. Perfect fresh light supper after a large lunch and much praised. As recommended by others, I used a lot less olive oil. I used chilli vinegar. Also I didn't have burrata so whizzed up cottage cream cheese. Will make again

Clare Jennings

Such a delicious starter - so good I made it two nights in a row! I only used a tablespoon of olive oil, and it was enough.

Anu Green avatar

Anu Green

tip

Really lovely and fresh starter but use half of the olive oil on the recipe as in the quantity as it is, it’s a bit overpowering.

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