Perfect Spring sides
SPRING VEG WITH MINT BUTTER
Steam 800g of your favourite spring vegetables – go for a mix of asparagus, petits pois, baby carrots, mangetout and sugar snaps. Combine 50g softened butter with 1 tbsp each finely chopped mint and parsley and the zest of 1⁄2 lemon. Dot over the hot veg and serve straight away.
FETA AND OLIVE ROAST NEW POTATOES
Score 1.5kg new potatoes halfway through and place in a roasting tin. Drizzle with 3 tbsp olive oil, season well and add 4 bashed garlic cloves and the pared zest of 1 lemon. Roast at 200°C/180°C fan/gas 6 for 45 minutes, shaking the roasting tin occasionally. Scatter with 75g roughly chopped green olives and 100g crumbled feta and serve.
LEEK GRATIN WITH HAZELNUT CRUMB
Heat 25g butter and 1 tbsp olive oil in a large ovenproof frying pan and add 6 thickly sliced
leeks. Gently cook for 5 minutes, add 100ml white wine and 100ml vegetable stock. Bubble for 5 minutes and then add 100ml double cream. Simmer for just a minute and then scatter with 75g grated Cheddar, 25g coarse breadcrumbs and 25g roughly chopped, toasted hazelnuts. Bake at 200°C/180°C fan/gas 6 for 10 minutes until bubbling.
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