Water Pepper Pesto Salad

Water Pepper is a pungent and slightly spicy plant that grows in shallow ponds and rivers, a foraged item but quite easy to spot. Clusters of small purple buds form on the top and running down the stem grows thin slender leaves usually in sets of 2. However I recommend you buy a book on foraging with detailed pictures and description. Last thing I want to do is be responsible for poisoning your friends and family.

150g stale focaccia
150g cherry tomatoes
200g buffalo mozzarella at room temperature
2 nectarines
70 rocket
Extra virgin olive oil
Sea salt and pepper to season

PESTO:
75g water pepper leaves
20g flat leave parsley
50g grated parmesan
50g toasted peanuts
150ml extra virgin olive oil
Pinch sea salt

Method:
Slice the focaccia into 2 cm cubes and lay out over baking tray, drizzle lightly with olive oil and season with salt and pepper. On a separate baking tray place cherry tomatoes and also drizzle with oil and season. Place both trays in oven set at 140oC for 25 minutes.
Slice nectarines in half and remove the stone, then cut into thin wedges and place to one side till salad is ready to construct.
In a food processor place all the pesto ingredients and blend together for 2 minutes till relatively smooth. Once the croutons and tomatoes have cooked and cooled it is then time to make the salad. You can either make 4-6 individual salads or one large platter. First lay down some rocket then sprinkle desired amount of croutons followed buy slices of nectarine. Next evenly distribute the tomatoes and tear the mozzarella over salad. Lastly spoon generous amounts of pesto over salad and serve.

A Well Balanced Salad

This salad is a perfect balance of sweet, salty, creamy, bitter, nutty and fragrant and almost fat free. Full of roughage and fiber to provide midday into early evening energy. Failing that a simple and quick dinner that'll please your conscience.

1 pineapple
1 radicchio
1 bunch breakfast radish
200g blue vein cheese
70g brazil nuts
1 small bunch coriander

Method:
Coarsely chop the brazil nuts and sprinkle over a baking tray, roast in oven set at 180oC for around 7-8minutes. Top and tail pineapple then remove the core and slice pineapple into 2cm cubes. Slice radicchio in half, separate and wash the leaves. Cut the tops off radishes and finely slice into small rounds.
To construct the salad you can either make one large platter or 4-6 individual portions. First lay down torn piece's of radicchio followed by even amounts of pineapple, radish, blue cheese and finely garnish with brazil nuts and roughly chopped coriander leaves.

Globe Artichoke Pizza with Lemon Parmesan Sauce

Hola, sorry its been a few weeks since my last recipe. I've just got back from a lovely holiday traveling up the sunny south east coast of Spain working on my tan lines and feasting on the local cuisine.  Now I'm back and full of Spaniard inspiration starting with this recipe using globe artichokes which is a edible flower that grows through out Spain, Italy and Mediterranean countries. This recipe is slightly labour intensive but is a great way on brushing up how to prepare artichokes and bread dough. Enjoy.

6 tightly packed small artichokes
2 springs rosemary
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
50ml extra virgin olive oil
1 lemon juiced
100ml water

SAUCE:
50g butter
50g plain flour
200ml whole milk
150g grated parmesan
Pinch of sea salt

DOUGH:
400g strong flour
50ml extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon white sugar
6g dried yeast
275ml warm water

METHOD:
Prepare artichokes by slicing the base off then using scissors cut the tips off each artichoke petal. Sit artichokes in baking tray and drizzle over water, lemon juice and olive oil, then sprinkle with salt and pepper. Cover tray with foil and bake in oven set at 180oC for 30 minutes. Once cooked leave to stand for half an hour.
To make the dough, place the yeast and sugar in with water and leave to ferment for 10 minutes. In a large mixing bowl add the flour and salt then roughly mix together. Add the fermented liquid to flour and start to knead, once a dough forms pour in olive oil and knead in the bowl for 2 minutes. Dust a clean bench surface with flour and turn dough out onto surface and knead vigorously for 10 minutes. Lightly grease the mixing bowl with a little extra oil and add the dough, cover and leave to stand in warm place till doubled in size. Brush a 30x20cm baking tray with extra olive oil and dust with flour then tap it round the pan. When dough has doubled in size fold out into baking tray and stretch out till it lays flat and even in the tray. Using your finger tips press the surface of dough to created small pockets, then drizzle with a little extra olive oil. Bake dough in oven set at 220oC for 10 minutes, once cooked flip the dough over gently using 2 spatulas and bake for a farther 5 minutes. When the base has fully cooked carefully flip back over in tray and leave to cool.
For the sauce melt butter in sauce pan then add flour and stir till the kitchen is filled with the smell of short bread. Add salt and very gradually pour in the milk while stirring, this will prevent lumps. Once all the milk has been added pour in the parmesan and lemon juice, stir till the cheese has just melted then remove from heat. 
To finish preparing the artichokes peel off the tough grey outer leaves till you reach the more fleshy pale part of artichoke. Cut artichokes in half and remove the purple leaves and hairy section with a teaspoon or fingers. Then cut each portion of artichoke in half once more. 
Spread the sauce evenly over dough base and gently break up and distribute the artichoke over pizza. Lastly pick off rosemary leaves and sprinkle over artichokes with a little extra seasoning and olive oil. Bake in oven at 180oC for 15 minutes, once cooked leave to stand for 5 minutes before cutting into 8 piece's.  

Peach and Apricot Prosecco Conserve

Bit like a jam, with less sugar, whole fruit piece's and a tad syrupy. Great served on porridge, bircher or yoghurt, even on toast if you're adventurist. This conserve if sealed properly will keep in a cool dark place for up to a year.   

800g peaches
400g apricots
1kg sugar
1 lemon
250ml prosecco or cheap sparkling wine

Method:
Slice the peaches and apricots in half and remove the stone, then slice fruit once more into quarters.
Place the peach and apricots in a large bowl and sprinkle over sugar, cover the bowl with cling film and leave to stand over night or 12 hours.
Place fruit in a large heavy base pot with the juice of the lemon and prosecco. Put pot over a medium heat and bring to a simmer. Try to avoid the temptation of stirring the conserve. Once fruit has reached a gentle simmer turn the heat up to high and bring fruit to a boil and cook for 15-20minutes.
Pour conserve into sterilized jars while still hot and firmly seal with lid. Leave to cool and set for 2 days before using.

Hot Smoked Salmon Canape's with Kiwi, Strawberry and Cucumber

Incredibly simple and highly effective canape for any dinner party or function. The cool, refreshing cucumber and kiwi cuts through the oily salmon and sweet strawberry kecap manis dressing. Creating harmony in your mouth and the best part is they are almost virtually fat free!

1 cucumber
4 kiwi
250g hot smoked salmon
100ml kecap manis
60g strawberries
3 dashes of tabasco sauce

Method:
Hull the strawberries and place in sauce pan with kecap manis and tobasco. Put pan over a medium heat and bring to a slow simmer, cook till strawberries are just mushy.  Place sauce in food processor and blend till smooth.
Slice cucumber into 5mm thick rounds and lay out evenly on serving patter. Top and tail the kiwi, then using a sharp paring knife slice off the skin by running the knife down the sides of the kiwi. Place kiwi on its side the cut into thin rounds, top each piece of cucumber with a slice of kiwi. Gently flake small chucks of salmon and place on top of each canape. Finally using a teaspoon drizzle a small teaspoon sauce over the salmon and serve as soon as possible.

Roasted Chantenay Carrots with Red Pepper Sauce

Here's a very tasty and vibrant little side dish with plenty of bite. Bound to make history at a dinner table near you.

1kg washed chantenay carrots
50ml vegetable oil
1 teaspoon sea salt

Red Pepper Sauce:
100g flaked almonds
450g canned roasted red peppers
2 plum tomatoes
2 cloves garlic
2 dried red chillies
1 tablespoon dry sherry
1 teaspoon red wine vinegar
1 teaspoon sea salt
100ml extra virgin olive oil

Method:
Place carrots on baking tray and drizzle oil on carrots then sprinkle salt over top, place in oven set at 190oC for 45 minutes. Half way through cooking stir carrots around the tray and place back in oven to finish roasting.
For the sauce place frying pan over a medium heat and add the almonds, toast almonds while stiring round the pan till golden brown. In a food processor add all the sauce ingredients and blend together for 2 minutes.
Once carrots are roasted serve with a side of red pepper sauce.

White Peach and Raspberry Cream Muffins

My list of things that are amazing during summer 2012,
1. London Olympic
2. The sun making an appearance
3. Berries
4. Summer stone fruit!!!!
Here's a lovely little summer muffin recipe that's bound to win gold with your friends and family.

450g plain flour
200g sugar
100g butter
100ml buttermilk
100ml milk
2 eggs
1 1/2 teaspoon baking powder
1/4 baking soda
1/2 teaspoon cinnamon
150g white peaches
75g raspberries
100g mascarpone
1 teaspoon vanilla

METHOD:
Put butter in sauce pan and melt, once melted place aside to cool slightly. In a large mixing bowl add flour, sugar, baking powder, soda, cinnamon and mix together. Slice peaches in half and remove the stone, then cut each half into 1cm cubes and add to the dry mixture. In a small bowl add the mascarpone, raspberries, and vanilla, stir together till just combined. Beat eggs and buttermilk into butter till well combined then add to dry muffin mixture along with the milk. Using a butter knife cut the wet into dry, half way through combining muffin mixture together add the mascarpone mixture. Continue folding the muffin mixture together till just combined. Grease a 12 hold muffin pan with butter or oil spray and evenly distribute muffin mixture between the pan. Bake in preheated oven set at 180oC for 25 minutes. Once cooked leave to cool for 15 minutes before removing from pan. 

Virgin Caesar

Here's a recipe I created back in May but forgot about it. Sadly the hawthorn flowers are no longer in season, but you can substitute with raw almonds.
This is a fresh nutty salad with plenty of bite and peppery undertones, easy to prepare and wonderfully healthy.

1 stale baguette
500g asparagus
150g fresh peas
200g parmesan
40g hawthorn flowers
2 baby gem lettuce
Extra virgin olive oil
Sea salt and cracked pepper for seasoning

Method:
Slice baguette into 5mm thick pieces and lay out over baking tray, drizzle with a little olive oil and season with salt and pepper. Place in oven set at 160oC for 30 minutes, once cooked leave croutons out to dry for 3 hours. Place a medium pot of water on to boil, snap the coarse bottoms of asparagus off and slice in half lengthways. Once water is boiling add the asparagus and cook for 2-3 minutes till just tender, drain and cool under cold running water. Slice parmesan into thin wedges and separate the gem leaves and wash.
To make the salad you can either make 4 individual salads or one large platter. First lay down torn pieces of gem and evenly distribute the asparagus, followed by breaking croutons and parmesan over salad. Scatter the fresh pea's over salad, then garnish with hawthorn flowers. Lastly season with desired amount of salt and pepper then drizzle over a little extra olive oil and serve.

Union Jack Lamingtons

To celebrate the Fundon Olympics (not a typo), Queens diamond jubilee, 200 years of Charles Dickens, a Brit winning the Tour de France and the 250th anniversary since John Montague (Earl of Sandwich) invented the sandwich. I've Incorporated the Union Jack colours and typical British flavours into an antipodean delicacy, Lamingtons. Thus bringing the Commonwealth together, just a bit of fun really.

 SPONGE:
1/2 cup corn flour
1/2 cup caster sugar
2 un-leveled tablespoons plain flour
1 teaspoon baking powder
3 large organic free range eggs
300g dessicated coconut

STRAWBERRY ICING:
2 gelatin sheets
100g strawberries hulled
125ml water
1 tablespoon butter
160g icing sugar
1 teaspoon red food colouring

BLUEBERRY ICING:
2 gelatin sheets
100g blueberries
125ml water
1 tablespoon butter
160g icing sugar
1 teaspoon blue food colouring 

CREAM:
250ml double cream
2 tablespoons elderflower cordial 

METHOD:
Fill a baking tray with hot water and place on bottom shelf of oven set at 190oC. Separate the eggs, put egg whites in large bowl and using a electric beater beat egg whites till stiff peaks form then gradually beat in sugar. Once you have a glossy consistency add yolks and beat till just combined, in a separate bowl mix cornflour, flour and baking powder together then sieve 3 times to add air and volume. Using a large metal spoon fold (more of a gentle cutting action) through the dry into wet a third at a time till just under mixed. Line a 30x20cm (3cm deep) baking tray with parchment paper and gently fold in sponge mixture, bake on middle shelf of oven for 15 minutes. Once cooked carefully remove sponge from oven and leave to cool completely.

Now make the icing, both icing's require the same method but need to be kept separately. Fill bowl with water and using scissors cut up gelatin into smaller piece's, soak in water for 10 minutes. Place berries and water in sauce pan and put over high heat, bring to the boil and cook till berries are tender. Remove from heat, strain out soften gelatin from water and add to berries along with butter, stir till butter has melted. Next add the icing sugar and food colouring, beat with whisk till sugar has dissolved, icing is now ready.

Once the sponge has cooled completely remove from baking tray and peel off baking paper, using a serrated knife cut sponge into 16 even squares (4 down and 4 along). Line your work surface with parchment paper, next to parchment paper arrange the sponge, icing and coconut in bowls for dipping. Using one hand gently dip half the sponge square's into strawberry icing then place in coconut and using your other hand gently coat in coconut and place on parchment paper to set. With the other half of sponge square's repeat the same process by dipping them into the blueberry icing. After you've cleaned up, whip the cream with elderflower cordial, do not over beat cream, what you're looking for is more of a floppy smooth consistency. Place a large spoonful of cream on half of the lamingtons and gently sandwich with rest of the lamingtons. The sooner you consume the better!

Watermelon and Smoked Mozarella Salad

I have to admit I was never a fan of watermelon growing up, however I've recently reacquainted myself and realised how very very wrong I was. Especially on a hot day there isn't anything as refreshing and sweet like a beautiful watermelon, simple and satisfying.
This salad incorporates melon with smoked stringy textured cheese and slender crunchy flaked almonds. All rounded off with peppery rocket and slightly bitter red onion, all flavours balanced to make a wonderful summer salad. 

1/2 watermelon
300g smoked mozzarella
1 red onion
50g flaked almonds
70g washed rocket

Dressing:
2  juiced lemons
1 tablespoon wholegrain mustard
1 apple
1 shallot
1/2 teaspoon sea salt
2 tablespoons water
50ml extra virgin olive oil

 Method:
To make the dressing peel apple and slice into wedges then cut out the core.  Place apple, lemon juice, mustard, diced shallot, salt and water over medium heat and bring to a gentle simmer. Once apple turns mushy remove dressing from heat and pour in food processor. Blend dressing with olive oil for 2 minutes till smooth.
Place a small fry pan over medium heat and add the almonds, toss in the pan till they just start to turn golden brown then remove from heat. Peel red onion, slice in half and top'n'tail then slice very finely lengthways. Remove the rind off melon and cube into 2cm piece's. To make the salad you can either make 4-6 individual servings or 1 large platter. First lay down rocket followed by a scattering of red onion and melon. Then tear mozzarella into small piece and evenly distribute over salad, lastly sprinkle almonds on salad and drizzle over desired amount of dressing.

Brown Sugar Cod Salad

Finally we can throw our soup bowls and duvet in the back of the cupboards, and make the most of whats left of the summer. What I'd do for a duel passport so I can chase the sun.
My latest salad use's the best of summer produce and delicate cod baked in brown sugar with fragrant flavours. Virtually fat free and completely satisfying.
Also I must once again thank Etienne for his fresh batch of wonderful and colourful photo's,

1kg cod fillet
4 tablespoons muscovado sugar
1 teaspoon sea salt
50ml fish sauce
1 long red chilli
2 cloves garlic
1 bunch coriander
2 limes
2 large aubergine
4 nectarines
2 baby gem lettuce
50ml extra virgin olive oil
Salt and pepper for seasoning

Method:
Remove the tops of aubergine and slice in half lengthways, then cut each half into 8 wedges and lay over baking tray, season with salt and pepper. Drizzle olive oil over aubergine and bake in oven set at 180oC for 30 minutes.
Place cod fillet on a baking tray and sprinkle with sugar, salt and pour over fish sauce. Peel garlic and roughly chop with chilli, finely slice the roots of coriander and scatter over fish with chilli and garlic. Cut limes into quarters and squeeze out the juice over fish, cover tray in foil and place in oven pre-heated to 180oC for 15 minutes.
Cut the base of the gem lettuce and separate the leaves and wash then pat dry with paper towels. Slice nectarine's in half and remove the stone, slice each half into 4 wedges.
To construct the salad you can either make 4-6 individual portions or one large platter. First place a wedge's of aubergine and nectarine in lettuce leafs and lay out over serving plate. Gently flake fish over salad and dress with fish cooking juice's, lastly garnish with coriander.

Pak Choi in a Soy and Gooseberry Dressing

Often I use Kecap Manis or as the Aussies like to call it ketchup mayonnaise, in my creations. Kecap Manis is a sweet form of soy sauce that has been fermented for longer and has a rich thick texture and great on its own. Usually not found in your big chain super market however very very common in Asian markets. Also pairs well with fruit such as strawberries, kiwi, pineapple and in this instance gooseberries. 

800g pak choi
200ml kecap manis
150g red gooseberries
1 red chilli
2 cloves garlic
1 tablespoon grated ginger

Method:
To make the dressing slice the chilli, then peel garlic and crush. In a small sauce pan add the kecap manis, red gooseberries, chilli, garlic, and ginger. Place over a medium heat and bring to a gentle simmer, cook for about 15 minutes. Place dressing through a food processor, blend till smooth. 
Put a large pot of water on to boil, trim the base off the pak choi and separate the leaves. Once water is boiling add pak choi and cook for around 3-4 minutes till just tender then drain. Serve pak choi with dressing drizzled over top.

Lemon, Mint and Poppy Tofu Salad

Here's a easy and almost fat free vegan salad. Generally I use a firm chalky tofu for salads as it gives bite and texture, silken tofu is nice but better for dessert making.
This is also the time of the year for excellent cucumbers and peas. Cucumbers are more fragrant than earlier crops and pea's are sweeter and juicer fresh from the pod. I highly recommend you shell your own pea's, this may be more laborious but definitely worth the reward.

500g firm smoked tofu
300g fresh peas
1 cucumber
70g washed rocket
4 lemons
4 tablespoons poppy seeds
6 springs of mint
1 green chilli
1 clove garlic
50ml extra virgin olive oil
Sea salt

Method:
Slice tofu into 2cm cubes and lay over baking tray. Juice the lemons and strain out the seeds, sprinkle tofu generously with salt then drizzle over the lemon juice and half the olive oil. Lastly sprinkle over poppy seeds and bake tofu in pre-heated oven set at 180oC for 20 minutes.
Finely dice chilli and garlic together, place a small pot over medium heat and add the remainder olive oil. Once oil is hot add, garlic, chilli, peas and a teaspoon salt, saute the peas till just tender then remove from heat. Using a potato masher very roughly mash the peas for a few seconds just to break the skin's a little.
Slice cucumber lengthways and scoop out the seeds, then cut into 2mm slice's. Once the tofu is cooked roughly chop the mint and sprinkle over tofu, when tofu has cooled down enough mix the mint and tofu together. To make the salad you can either make 4 individual portions or a large platter. First lay down rocket, sprinkle over cucumber and peas and lastly top with tofu and serve.

Apricots, Spiced Ewes Dressing and Ginger Rye Crackers Salad

Literally all stone fruit at this very moment is stunning! I'm not sure what the science is but I've noticed every second year stone fruit is better than the last. This year just happens to be the year for exceptional peaches, apricots and necterines. Make the most of their supperior juicey sweetness because you're going to have to wait another 2 years to get it this good.
I've incorperated apricots into a new tasty salad with sharp and sweet blue ewe's milk cheese and decorated in ginger rye crackers, fresh chilli and spring onions. Simply summer on a plate.

 4 apricots
1 bunch spring onion
1 large red chilli
100g washed baby spinach

Dressing:
100g blue ewes milk cheese
2 tablespoons cream cheese
150ml buttermilk
1 teaspoon cumin seeds
1 dried red chilli
1 clove garlic
Pinch sea salt

Ginger Rye Crackers:
350g rye flour
200g butter
100g grated cheddar
1 teaspoon ground ginger
1 teaspoon sea salt
90 tablespoon cold water

METHOD:
Start with the crackers, place rye, cheddar, ginger, and salt in mixing bowl. Cube butter and add to the dry ingredients, using a fork press the butter into the dry ingredients till roughly combined. Add half the water and stir, add the remainder water and gently knead into a ball, wrap in cling film and leave to rest in fridge for 1 hour.
Once cracker dough has rested roll out into a rough rectangle 40x30cm on a floured surface, grease and line baking tray with parchment paper. Carefully wrap cracker dough round the rolling pin, then unwind dough over baking tray. Using your fingers poke bumps into the cracker dough surface to give texture. Bake cracker in oven preheated at 180oC for 15 minutes. Once cooked leave to cool completely.
For the dressing place a fry pan over medium/high heat and add the cumin and dried chilli broken into smaller pieces. Toast till the seeds and chilli become very fragrant and remove from heat. Put cumin and chilli in pestle and mortar and ground into a rough powder. Place all dressing ingredients into food processor and blend together for one minute.
Cut apricots in half and remove the stone, slice each half into 4 wedges. Trim spring onion and finely slice, cut chilli in half lengthways then thinly slice into semicircles.
To construct the salad you can either make 4 individual serves or one large platter. First lay down baby spinach followed by wedges of apricots. Sprinkle over desired amount of spring onion and chilli. Then break rye cracker into smaller bite sized chucks and scatter over salad, lastly drizzle over dressing and serve.

Vegan Borlotti Beans with Bulrush Sticks

Here's another vegan recipe containing strange foraged items. Bulrush is a long leek like stem that commonly grows on the edge of ponds or slow moving rivers. The outer leaves are stringy and cant be eaten, however the inner pale grey/green leaves are sweet and starchy and almost dissolves on the tongue due to it's high starch content. Sweet like peas and reminds me of a softer asparagus.
During the summer fresh borlotti beans are available at your local fresh produce store and far superior in creamy texture over the canned or dried verities. Also Wild fennel seems to be growing madly this time of year and can be found in most parks and reserves, however the more it sits in the sun the more bronze it becomes, but still full of flavour.

1.2kg fresh borlotti beans
8 plum tomatoes
1 carrot
1 red onion
1 red pepper
2 cloves garlic
1 red chilli
2 bay leaf
1 teaspoon smoked paprika

1 teaspoon sea salt
250ml apple juice
50ml extra virgin olive oil
8 bulrush
100g baby spinach washed


METHOD:
Shell the borlotti beans and place in a 3cm deep baking tray. Quarter tomatoes, peel and roughly dice the carrot and onion, slice pepper in half and remove the seeds then roughly dice. Peel and crush the garlic, dice the chilli and add both to baking tray along with tomato, carrot, onion, red pepper, bay, paprika, salt, apple juice and olive oil. Roughly mix together and cover in foil, place in oven set at 160oC for 1 hour and 30 minutes, give a little stir once cooked for 45 minutes and return to the oven.
In the mean time trim the tops off bulrush and remove a couple of the tough outer leaves then slice in half lengthways, the edible part of bulrush should be a very pale green or white colour.
Once borlotti beans are cooked remove foil and set aside to cool for 30 minutes.
To serve place some baby spinach in a bowl and spoon over borlotti beans and garnish with wild fennel then serve with several sticks of bulrush on the side.

Beetroot and Sea Beet Salad

Sea beet resembles a robust spinach however belongs to the beetroot family and grows wild near coastal areas. Very strong on flavour, salty and has a lingering mustard after taste and packed with nutriance!
This salad is quite easy to prepare and is a full on taste slash texture explosion!!!!!!!

1kg beetroot
500g sea beet
50g walnut halfs
100g goats cheese
2 long red chillies thinly sliced
50ml extra virgin olive oil
1/2 teaspoon sea salt

METHOD:
Wash beetroot and trim the tops then cut into 2cm chunks. Lay beetroot on baking tray and sprinkle with salt and half the olive oil, using your hands mix together. Place beetroot in oven set at 200oC for 30 minutes.
Put a fry pan over medium heat and in batches gently wilt the the sea beet with remaining olive oil.
Once the beetroot has cooked leave to cool for 15 minutes. Then its time to construct the salad, you can either make individual servings or one large platter. First lay down some sea beet followed by roasted beetroot, crumble desired amount of goats cheese on salad and finally sprinkle over walnuts and chillies then serve.

Black Tomato and Sea Purslane Tapenade Tart

 This is a tart that really punches all the taste buds! Slow roasted black tomatoes from France or Spain depending on your supplier, are super intense after 3 hours of slow roasting. Topped with salty and spicy tapenade made with sea perslane, a weed that grows on causeways and sea marsh. Ideal for lunch or early supper and served with a goldfish bowl of claret.

1.2kg black beef tomatoes
1 teaspoon sea salt
1 teaspoon cracked pepper

TAPENADE:
100g sea purslane washed
1 small handful of rocket
150g stale white bread
1 red chilli
2 cloves garlic
1 teaspoon dijon mustard
1/2 teaspoon salt
70ml extra virgin olive oi

 PASTRY:
300g plain flour
150g butter
50g grated cheddar
1 egg
3 tablespoons water
Pinch of sea salt


METHOD:
First cut the tomatoes in half and score the flesh side of each halved tomato with a cross and place flesh side up on baking tray. sprinkle over salt and pepper then place in oven set at 120oC for 3 hours.
To make the pastry place flour, cheddar and salt in large mixing bowl. Cube the butter and add to dry mixture, rub butter into flour till well blended together then add egg and cold water, lightly knead together till only just combined. Wrap pastry in cling film and place in the fridge for 30 minutes to rest.
Grease a fluted flan tin with removable base 30cm in diameter and 3cm deep. Once the pastry has rested roll out on a floured surface till about 4-5mm thick and line the tin with pastry pinch and press down around the edges and refrigerate for a further 30 minutes.
Once pastry has rested using a folk prick the base of pastry 10 times and line with grease proof paper and fill with rice or dried legumes, bake in oven set at 200oC for 12 minutes. When the pastry is baked remove parchment paper and legumes and bake the pastry for another 6 minutes till golden brown.
To make tapenade pick the leaves off the sea purslane and discard the stems. Place purslane leaves, rocket, bread, chilli, garlic, dijon and salt in food processor. Blend all ingredients together for one minute then add olive oil and blend again for a further minute.
To construct the tart evenly lay out the tomatoes and top with tapenade, cut into 8 slices and serve.

Fresh Prawn, Crushed Peas Salad with Blackberries, Fennel and Sea Arrow Grass

A lovely little mixed salad of random pairings, nevertheless it definitely works. I've been experimenting with sea arrow grass which grows in sand dunes and has a surprisingly sweet grassy taste with a hint of sea air. I know my description sounds pretentious but if you manage to get the chance do try some and correct me if I'm wrong.
Mixed with some other simple super-food ingredients you have a very tasty and healthy salad. Totally appropriate for this time of year!
Once again Etienne has taken a stunning vivid shot and I must eternally thank him for his time and skills!

600g raw prawns
1kg fresh pea's in the pod
2 fennel
250g blackberries
100g sea arrow grass
50ml extra virgin olive oil
1 small brown onion
1 large red chilli
1 clove garlic
2 teaspoons sea salt

METHOD:
First shell the peas, once shelled place a large pot onto a high heat and add half the olive oil, peas and 1 teaspoon salt. Saute the pea's for 4-5 minutes just to soften them then remove from heat, using the back of a rolling pin of a potato masher roughly bash the pea's for 30 seconds to break them up. Place peas to once side for cooling.
Peel and dice the onion, thinly slice the chilli and peel and crush the garlic. Place a sauce pan over a high heat and add the remainder olive oil, once hot add the onions, garlic and chilli, cook for 2 minutes then add the prawns. Cook the prawn till just pink and slightly under cooked then remove from heat.
Cut the tops off the fennel, slice in half and remove the core then slice very thinly. Wash the sea arrow grass and cut into match stick sized piece's.
Its now time to construct the salad, you can either make individual portions or one large platter. On the base lay down crushed pea's followed by slice's of fennel, prawns and cooking juices. Lastly garnish with blackberries and sea arrow grass and serve.

Flat Peach and Sea Buckthorn Muffins

Flat peaches or mountain peaches commonly found throughout Europe during summer has slowly become a popular fruit in the UK over the last 4 years. White flesh, small, super sweet and are great for baking or making conserves.
I've married the flat peaches with sea buckthorn which is a small prickly shrub that grows on sand dunes and cliffs. The bright orange berries are juiced and can be used for jams, jellies, dressing or baking! Quite tart and citrus in flavour but has a some what mellow after taste and very high in vintamin C, carotene and B2.

450g plain flour
200g sugar
100g butter
2 eggs
100ml buttermilk
125ml milk
1 1/2 teaspoon baking
1/4 teaspoon baking soda
1 teaspoon Cinnamon
1 teaspoon vanilla
300g flat peaches
4 tablespoon sea buckthorn juice

METHOD:
Place butter in small sauce pan and melt, once melted place to one side and cool slightly.
Slice the peaches in half and remove the stone, then cut the peaches into slices. In a large mixing bowl add flour, sugar, baking powder, soda, cinnamon and mix together. Beat eggs into butter and add to the dry mix along with buttermilk, milk, vanilla, peaches and buckthorn juice. Using a butter knife cut through the wet and dry till just under combined. Grease a 12 hold muffin pan with either oil spray or butter and evenly divide muffin mixture into pan. Place in pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool in pan for 15 minutes before removing. 

Wild Wild Rocket and Courgette Salad

Wild wild rocket is what you probably got from the supermarket when it first appeared on the shelf in supermarkets. However over the years conservative taste buds of consumers have watered down the true strong flavour of rocket. Rocket should be nutty and incredibly peppery not weak and limp.
Its time we demand better flavours and ultimately more nutrition from our food suppliers. 
Here's a very simple salad full of wonderful strong flavours, do some research and get your hands on wild wild rocket.

1kg courgettes
70g wild wild rocket washed

DRESSING:
150g parmesan
150ml extra virgin olive oil
1 un-waxed lemon
 Small handful flat parsley
1 tablespoon dijon mustard
Cracked black pepper

METHOD:
Place a large pot of water over high heat and bring to the boil. In the mean time make dressing, finely grate parmesan, zest and juice lemon and place in food processor with olive oil, parsley, mustard and a good cracking of pepper. Blend together for 1 minutes till smooth and put aside till salad is ready.
Using a sharp peeler, peel the courgettes into long strips discarding the core. Once water has come to the boil gently add the courgettes and cook for 15 seconds then strain and run under cold water.
To construct the salad you can either make individual portions or one large platter. First lay down wild rocked followed buy strips of courgettes and lastly drizzle over desired amount of dressing and serve.