Nightshade recipes Archives

Tomato recipes

Cold yellow pepper soup

30 minutes

Sweet chilli asparagus terrine with pickled ginger

Difficulty Easy

Prep Time 30 minutes

Ingredients

250 ml cranberry juice
15 ml powdered gelatine
400 g fresh asparagus, blanched
425 g sweet chilli sauce
8-10 shavings pickled ginger
Handful edible purple pansies, washed

Method

In a small saucepan, dissolve the gelatine in 100ml cranberry juice over low heat.
Remove and combine with the remaining juice. Add the chilli sauce and stir through.
Line a small bread pan or rectangular container with plastic wrap.
Place pansies at the bottom and top with layers of asparagus.
Halfway, place ginger onto the asparagus. Continue to layer the remaining asparagus.
Pour the gelatine mixture over and refrigerate to set. Remove and turn onto a serving platter.
Serve sliced with more pickled ginger on the side.
Cook's note: the terrine can be made and kept in the refrigerator for 2 days

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Smoked trout with sweet peppers served on a bed of fresh herbs

Roasted chilli pineapple with rum

Cool tomato mousse

Moroccan sweet pepper soup

Calamari and mango salad with chilli and lime dressing

Pan-fried sardines with chilli and lemon marinated white beans

Cold yellow pepper soup

Crisp sweet pepper salad with salty feta dressing

Pork ragout with orange and chilli

Baby aubergines with rosa tomatoes

Roast Moroccan-rubbed chicken thighs and sweet peppers

Sweet chilli asparagus terrine with pickled ginger

Sweet chilli asparagus terrine with pickled ginger

Ingredients

Method