Our February Classes
February is such a great month for some inspiration….the New Year is in full swing “GASP- how can it be another new year!!??, stone fruit are still in colourful, ripe abundance and Ottolenghi never fails to impress with his clever, new ideas.
I really get a thrill when the recipes turn out as beautifully as I know they would have in one of the famed kitchens. But, follow the recipes and I promise you…you’ll be chuffed to bits with the result.
I’ve realized over the many years that I’ve been teaching that a lot of people are so convinced that they’re incapable of cooking, that they’ve in turn convinced themselves that they’re incapable of reading and following a recipe…people…these are two different abilities!
And with great recipes…it’s really a matter of following instructions the first time…having said that, only experience will show you which ingredients are happily interchangeable, if you only have pecans and the recipe calls for walnuts, it’s definitely not going to matter. But, if the recipe calls for wine and you have grape juice…mmmm, go to the shops !
You can trust my recipes that have been tried and tested by me and my staff ….. whose first languages aren’t English !
Grilled Peaches And Mangetout
with Goat’s Cheese
The original recipe is an Ottolenghi one using runner beans, on the day I felt inspired to try this one I could only find mangetout and seeing as they’re much more readily available and less tricky to cook beautifully, I chose to leave it at that.
Toss the beans in two tablespoons of oil and a half-teaspoon of salt. Heat up a barbecue or a ridged griddle pan on high heat and cook the beans for three to four minutes on each side, until they get clear grill marks all over and are almost cooked.
Drizzle the remaining tablespoon of oil over the peach slices and grill for one to two minutes a side, until they take on visible char marks.
Toss together the beans and peaches, adding the lemon juice, honey, salt and pepper
Plate your dish, scatter over the nuts and cheese, drizzle over the honey and top with chopped mint
