Potato and feta rösti with soured cream (pictured above)
Prep 10 min
Cook 40 min
Serves 4
For the rösti
3 desirée potatoes (to get 900g cooked flesh)
300g feta, crumbled
6 egg yolks
1 tbsp dried chilli
1 tsp dried mint
6 tbsp gram flour
50g parsley leaves, finely chopped
30g chives, chopped fine
1 good glug olive oil, for frying
1 big knob unsalted butter, for frying
1 bunch spring onions, trimmed and chopped
1 small bunch coriander, leaves picked
1 lemon, cut into wedges, to serve
For the sauce
150ml soured cream (ie, 1 pot)
Cracked black pepper
Zest of 1 lemon
1 tbsp dried chilli
1 tbsp chives, chopped
Put the unpeeled spuds in a pan of salted water, bring to a boil and simmer for 15 minutes (it’s important to use a waxy potato in this dish, or the rösti mix will be too wet). Drain, leave to cool, then peel. Grate the flesh into a bowl. Fold in the feta, egg yolks, chilli, mint, gram flour, parsley and chives. The mix will keep in the fridge overnight if you want to make it ahead (as long as you have used waxy potatoes).
Heat the oven to 200C (180C fan)/390F/gas 6. Heat the oil and butter in an ovenproof frying pan until foamy. Mould the rösti mix into patties as neatly or as rustically as you like. Cooking them two or three at a time, gently fry the rösti on one side until golden brown – about two to three minutes – then carefully turn over and cook for another minute or so on the other side. Finish them off in the oven for eight to 10 minutes, until cooked through, then lift out of the pan using a fish slice.
Meanwhile, spoon the soured cream into a small bowl, season with lots of black pepper and top with the lemon zest, chilli flakes and chopped chives.
Arrange the rösti on a platter and garnish with the spring onions, coriander and lemon wedges. Serve with the sauce alongside. To make this the ultimate brunch dish, serve with your choice of crisp bacon, smoked salmon, or poached or fried eggs.
Chopped salad with peanut and lime dressing, roast kohlrabi and red cabbage
Prep 25 min
Cook 30 min
Serves 4
For the dressing
50g smooth peanut butter
40ml coconut milk
10ml fresh lime juice (ie from about ½ lime)
15ml tamari soy sauce
20ml water
5ml maple syrup
For the garnish
100g blanched peanuts
1 tsp olive oil
1 tsp rock salt
1 tsp soft brown sugar
1 makrut lime leaves, stripped and finely sliced
1 lemongrass, chopped
1 tsp chilli flakes
For the salad
Olive oil
1 kohlrabi, peeled and cut into 2½cm dice
3 small yellow beetroots
¼ iceberg lettuce, roughly torn
Juice of ½ lemon
Salt and black pepper
250g cherry plum tomatoes, halved
2 Persian cucumbers, cut at an angle
100g edamame beans, blanched
1 avocado, stoned and flesh scooped out in chunks
¼ small red cabbage, finely shredded
1 handful mixed dill, coriander and mint, leaves picked and roughly torn
1 lime, cut into wedges, to serve
Blend together all the dressing ingredients.
Put the peanuts, oil, salt and sugar on an oven tray and roast at 180C (160C fan)/350F/gas 4 for six minutes, or until they start to colour. Fold in the lime leaves and lemongrass, and roast for four minutes, until golden. Fold in the chilli flakes , then leave to cool, then gently crush.
Heat a little oil in a frying pan and fry the kohlrabi, stirring often, until golden brown all over – this should take only a few minutes. Bring a pot of water to a boil, simmer the beets until tender – about 20-25 minutes – then lift out. Once cool enough to handle, peel the beets and cut into quarters.
Put the lettuce in the centre of a deep bowl. In separate bowls, lightly dress each of the remaining salad elements in olive oil and lemon juice, and season to taste. Put the cabbage in a mound on top of the iceberg, to create height, then arrange the other elements in little little piles around it. Pour on the dressing, sprinkle over the nuts, and garnish with herbs and lime wedges.
Coconut-poached haddock, jasmine rice and tamarind chilli sauce
Prep 20 min
Cook 1 hr
Serves 4
For the fish
30g fresh turmeric, roughly chopped
10 makrut lime leaves, ripped
50g ginger, peeled and roughly chopped
2 lemongrass, bashed
2 red chillies, roughly chopped
3 garlic cloves, peeled and finely chopped
400ml water
400ml coconut milk
500-700g smoked haddock fillet
300g jasmine rice
Juice of ½ lime
1 tbsp fish sauce
For the sauce
Juice of ½ lime
2 tbsp fish sauce
2 red chillies, pith and seeds removed if you want less heat
2 garlic cloves, peeled
2 tbsp soft brown sugar
2 tbsp water
2 tbsp tamarind water
To finish
1 small bunch coriander, roughly chopped
3 spring onions, finely sliced
1 red chilli, finely sliced
1 tbsp crisp shallots
1 tsp rock salt
1 tsp chilli flakes
1 tsp each toasted fennel and coriander seeds
3 or 4 soft-boiled (6-minute) eggs, peeled and halved
½ lime, cut into wedges
Put all the aromatics in a heavy pan or casserole with the water and coconut milk, bring to a gentle boil, then cover and simmer for half an hour. Add the fish and simmer for eight to 10 minutes, or until cooked through.
Lift out the fish and remove the skin and any bones, then break into large pieces. Put the rice in a pan, strain in the hot stock, cover with a tight-fitting lid and bake at 200C (180C fan)/390F/gas 6 for 15 minutes. Meanwhile, blitz all the ingredients for the sauce.
Toss the fish through the rice, then return it to the oven for five minutes, until the rice is fluffy and the fish warmed through. Pour over the lime juice and fish sauce, and toss to combine.
Garnish the rice with the coriander, spring onions, chilli and crisp shallots. Arrange little piles of rock salt and the spices on a plate and serve with the eggs, lime and a ramekin of sauce, so everyone can season their own portion to their own tastes.
⁃ The Guardian aims to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US.
Green pea falafel, pea and broad bean salad, tahini sauce
Prep 10 min
Cook 40 min
Serves 4
For the falafel
3 garlic cloves, peeled
1 green chilli
100g mixed coriander, parsley and dill leaves
1 tsp ground cumin
1 tsp ground coriander
100g frozen peas, defrosted
100g tinned chickpeas
50g gram flour
Vegetable oil
Salt
For the sauce
10g garlic ( (about 2 cloves)
50ml olive oil
Sea salt
100g tahini
80ml water
30ml lemon juice
For the salad
150g shelled fresh peas (raw or blanched, depending on freshness and sweetness)
150g shelled broad beans (raw or blanched, depending on freshness and sweetness)
1 glug good olive oil
A squeeze of lemon juice
1 small bunch mint, leaves picked and ripped
1 small bunch dill, leaves picked and ripped
Zest of ½ lemon
1 pinch each sumac and aleppo chilli
Blitz the garlic, chilli, herbs and spices with a hand blender. Add the peas and chickpeas, blend to a rough paste, then tip into a bowl and fold in the gram flour. The mix will dry out a little, but still be quite moist. At this stage, it will keep, covered, in the fridge for two days.
For the sauce, blend the garlic, oil and a good pinch of salt until smooth. Add the tahini and water, and blend again, until smooth and quite loose. Add the lemon juice and blend in. This should bring the sauce to the right consistency. The sauce will also keep for two days.
To cook the falafels, fill a deep pan half full with vegetable oil and heat until it starts to shimmer, but is not smoking. Drop in a pinch of falafel mix to test to test – it should sizzle immediately. When the (if you have a probe, the oil needs to be about 170C). Spoon rough dollops of the chickpea mix into the hot oil, and fry in batches, turning until golden brown all over – three or four minutes – then drain on kitchen roll and season with salt.
To serve, spoon the sauce into a wide dish and arrange the falafels on top. Dress the peas and broad beans lightly with olive oil and lemon juice, and season to taste. Spoon the salad over the falafels and sauce, garnish with the herbs, sprinkle on the lemon zest, chilli and sumac, and serve.
