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4 mackerel fillets, pin-boned and skin on, cut into 5mm-thick slices
1 Put the peas (including pods), cucumber, gherkins and gherkin pickle liquor in a blender or food processor and blitz until as smooth as possible. Pass through a fine sieve, retaining the liquid. Add the torn bread and leave for 10 minutes.
2 Place the liquid with the bread in the blender or food processor with the remaining ingredients for the soup and blitz until smooth. Season well.
3 For the mackerel, mix the lemon zest and juice into the pickling liquor. Season the mackerel with salt and place in a shallow dish. Pour over the liquid and leave for 10 minutes, then strain off the liquid.
4 Serve the soup in bowls with the mackerel on top.
Asparagus with Bagna Cáuda and Parmesan (#ulink_609ed417-cff4-5238-819c-fcdf1b55d30d)
The arrival of British asparagus is one of the first signs of spring that I most look forward to, and I like to take advantage of its fleeting season as often as possible. Bagna cáuda originates from Piedmont in Italy and is traditionally a pungent sauce made with anchovies, olive oil and garlic. It pairs so well with the delicate flavour and texture of asparagus. Heaped with freshly shaved Parmesan, it is a dish I can eat over and over again.
SERVES: 4–6 AS A STARTER | PREP TIME: 10 MINUTES | COOKING TIME: 1 HOUR
2–3 bunches of asparagus (500–750g), tough ends trimmed
Parmesan, shaved, to serve
FOR THE BAGNA CÁUDA
6 garlic cloves, peeled
2 shallots, peeled and halved
8 good-quality anchovy fillets in oil
150ml olive oil
50g butter
grated zest and juice of 1 lemon
½ tsp Dijon mustard
1 To make the bagna cáuda, place all ingredients in a small saucepan. Place over low heat, bring to a very low simmer and cook uncovered for 1 hour, until the garlic is soft. Remove from the heat and blend until smooth with a stick blender.
2 Remove the woody ends from the asparagus and blanch in a pan of salted water for 3 minutes, then drain.
3 Place the asparagus in a large serving dish, drizzle liberally with the bagna cáuda and top with Parmesan shavings. Serve immediately.
MARCUS’ TIP:
If you are not a fan of anchovies, replace them with 8 large pitted Gordal olives, finely chopped.
Roasted Jerusalem Artichokes with Prunes, Lentils and Sour Cream (#ulink_e08d7264-7a30-5997-b99e-94147e35be10)
Jerusalem artichokes are one of the vegetables that people seem most averse to cooking with at home. This recipe should turn you into an instant fan of this root vegetable – when roasted until dark and crispy, it has a wonderful sweet nuttiness that is rather addictive. We grow them on the farm and I didn’t know what they looked like in the ground – they’re massive! The prunes add sweetness, the lentils add earthiness and the sour cream brings welcome acidity to this rich dish.
SERVES: 4–6 | PREP TIME: 30 MINUTES | COOKING TIME: ABOUT 1 HOUR
150g puy or green lentils, rinsed
2.5kg Jerusalem artichokes, well scrubbed
4 tbsp vegetable oil
100g pitted prunes
½ tsp ground cinnamon
200ml milk
150g sour cream
½ bunch of coriander leaves, chopped
½ tsp sumac
sea salt and freshly ground black pepper
1 Preheat the oven to 220°C/200°C fan/gas 7 and cook the lentils according to the packet instructions.
2 Place the scrubbed artichokes and vegetable oil in a large roasting tray, toss to coat the artichokes in the oil, and season with salt and pepper. Roast in the oven for 40–50 minutes, depending on the size of the artichokes, stirring them every 10 minutes, until they are dark golden and crispy on the outside and the centres are soft. Remove from the oven and allow to cool slightly, then cut the artichokes in half and place them back in the roasting tray to keep warm, adding a little more salt and pepper.
3 While the artichokes are roasting, put the prunes and cinnamon in a small saucepan. Cover with enough water to just submerge the prunes, add a little salt, bring to a simmer and cook for 10–15 minutes until the prunes have absorbed the water. Transfer the contents of the pan to a blender or food processor and blitz until smooth. Set aside.
4 Take a quarter of the roasted artichokes and place them in a large saucepan with the milk. Bring to a simmer over medium-high heat and cook for 10 minutes until the artichokes have absorbed the milk. Transfer to a blender or food processor and blitz until smooth, adding a little more salt if needed.
5 To serve, spoon the warm artichoke purée onto a large serving plate. Top with the warm lentils (reheated if necessary), then the remaining roasted artichokes. Dot the prune purée around and spoon over the sour cream. Finish with the chopped coriander, sprinkle over the sumac and serve immediately.
Carrots with Pine Nuts and Tarragon (#ulink_3df93fc3-5ee9-550d-a9da-3458d54b09d7)
Carrots are a vegetable we sometimes take for granted, but they are so full of flavour, colour and texture. Forming the base of any good classic gravy, they add a sweetness unlike most other vegetables. To show them off at their best here, I serve them three ways: roasted, pickled and just lightly seasoned, and make a vinaigrette from the carrot juice. It all adds up to create a very delicious dish. The flavour combination with the tarragon is a simple marriage made in heaven.
SERVES: 4 | PREP TIME: 20 MINUTES | COOKING TIME: 25 MINUTES
12 large or 16 medium bunched carrots, washed, tops removed (a few tops reserved)
2 tbsp vegetable oil
1 star anise
120g pine nuts
2 tbsp picked tarragon leaves
sea salt and freshly ground black pepper
FOR THE PICKLING LIQUOR
100ml white wine vinegar
2 tbsp honey
FOR THE VINAIGRETTE
100ml carrot juice (fresh or shop-bought)
3 coriander seeds
1 tbsp rice wine vinegar
50ml olive oil
1 Preheat the oven to 210°C/190°C fan/gas 7.
2 Cut half of the carrots in half, lengthways. Thinly slice the remaining carrots and put half aside to pickle.
3 To make the pickling liquor, place the vinegar and honey in a small saucepan and bring to a simmer. Put half the sliced carrots in a heatproof bowl, pour the hot pickling liquor over the carrots and set aside.
4 Coat the halved carrots with the vegetable oil and season well with salt, pepper and half of the star anise, grated over the carrots using a Microplane or other fine grater. Place in a roasting tray and roast in the oven for 20–25 minutes until golden, tossing them once halfway through the cooking time.
5 Place the pine nuts on a baking tray and toast in the oven for 8–10 minutes until a deep golden colour, shaking them halfway through. Remove from the oven and set aside 20g for sprinkling over the finished dish and place the rest in a small blender. Season with salt, add 2–4 tablespoons of water and blitz to form a purée – it should have a slightly looser texture than peanut butter. Set aside.
6 To make the vinaigrette, put the carrot juice in a medium saucepan with the coriander seeds and remaining half of the star anise and bring to the boil. Simmer rapidly for a few minutes, until the liquid has reduced to around 25ml, then remove from the heat and strain into a small bowl. Mix in the rice wine vinegar and olive oil, and season with salt.
7 To assemble the dish, place the remaining sliced carrots in a bowl and dress them with the carrot vinaigrette. Spoon the pine nut purée onto 4 plates. Top with the warm roasted carrots, pickled carrots and dressed carrots. Finish with the remaining toasted pine nuts, some reserved carrot tops and the tarragon leaves.
Parsnip, Rosemary and Horseradish Gratin (#ulink_d5f09d75-be7c-5e14-8406-9e8ba1da2dfc)
This can be a side or a main dish. Gratins are one of the best comfort foods around, and a handy thing to cook given all the preparation can be done in advance of when you need to serve it. You can even bake it a couple of days ahead, then reheat to serve. I like to serve this with roast chicken or braised meat on a cold winter’s night.
SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: 1¼ HOURS, PLUS 30 MINUTES INFUSING
225ml single cream
525ml milk
½ onion, thinly sliced
½ nutmeg, finely grated
2 bay leaves
½ bunch of rosemary, leaves stripped
1 tsp table salt
4 tbsp fresh grated horseradish or 4 tbsp horseradish sauce
6 large parsnips, peeled and cut into 5mm-thick slices
1 Put the cream, milk, onion, nutmeg, bay leaves, rosemary leaves and salt in a medium saucepan. Bring to a simmer and cook gently for 15 minutes then remove from the heat and blend using a stick blender until the herbs have broken down. Cover the surface of the mixture with clingfilm and leave to infuse for 30 minutes, then pass it through a fine sieve and retain the liquid. Stir through the grated horseradish or horseradish sauce.
2 Preheat the oven to 200°C/180°C fan/gas 6.
3 Place a layer of parsnip slices on the bottom of a 20 × 20cm baking dish, then cover with a little of the milk mixture. Repeat, ensuring the parsnips are fully submerged in the liquid. Cover the entire dish with foil and bake for 25 minutes. Remove the foil and bake for a further 20–25 minutes until a knife inserted into the gratin meets no resistance.
4 Remove from the oven and serve.
MARCUS’ TIP:
I prefer a roast dinner with one side done really well, rather than three or four different vegetables on the plate – one great dish like this one that has a bit more effort put into it makes it much more interesting. Nothing wrong with that.
Celeriac, Ham Hock and Barley Hot Pot (#ulink_3b0b00ae-1f7a-594e-b07b-c67f2ca0ad45)
As far as winter warmers go, this one ticks all the boxes. Celeriac is such a versatile ingredient, to serve both raw and cooked. It is a winter staple for me and it pairs well with the salty, rich ham hock in this recipe. Just add some fresh bread and you have a great winter’s lunch or supper. Always remember to bring ham hocks to the boil in a pan of water then drain them before cooking, otherwise they will be too salty.
SERVES: 4–6 | PREP TIME: 10 MINUTES | COOKING TIME: ABOUT 3¾ HOURS
1 smoked ham hock (about 1kg)
½ bunch of thyme, tied with string
200g pearl barley, rinsed
100g yellow split peas, rinsed
1 celeriac, peeled and roughly chopped
4 onions, roughly chopped
4 carrots, peeled and roughly chopped
1 leek, rinsed and roughly chopped
½ bunch of flat-leaf parsley, leaves roughly chopped
freshly ground black pepper
1 Place the ham hock in a large saucepan and cover with cold water. Bring to the boil, then drain and rinse the ham under cold running water. Place the ham back in the pan, cover with fresh cold water and add the thyme and a generous grind of black pepper. Place over medium heat, bring to a simmer and cook, uncovered, for 2½ hours, topping up the water to ensure the ham is always submerged.
2 Add the pearl barley and split peas and cook for a further 30 minutes.
3 Check to see if the hock is cooked by putting the handle of a spoon into the flesh: if the handle meets no resistance, the meat is cooked. If the meat doesn’t yet yield to the spoon handle, continue to cook it, checking every 15 minutes. Remove the hock, add the remaining ingredients, apart from the parsley, and simmer for a further 30 minutes.
4 Using two forks, remove the skin from the hock, discard it and shred the meat. Return the meat to the pot and simmer gently for 5 minutes. Check the seasoning and adjust if necessary. Remove the bunch of thyme.
