-
Edited extract from The Catalan Kitchen by Emma Warren, published by Smith Street Books, $55.
Photography: Rochelle Eagle
Serves: 4
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
Bring the vegetable stock and two tarragon sprigs to the boil in a medium saucepan over medium–high heat.
Blanch the broad beans for 2 minutes then, using a slotted spoon, remove from the stock and immediately transfer to a bowl of iced water. Remove the outer skins of most of the larger beans, leaving the smaller ones intact for a touch of bitterness.
Bring the stock back to the boil and blanch the peas for 4 minutes, then strain and cool in the iced water.
Finely chop the remaining tarragon leaves and place in a medium bowl with the blanched broad beans and peas, mint, a pinch of salt and pepper and half the olive oil.
In a separate bowl, combine the vinegar, ginger, lemon juice and remaining oil, then toss through the shredded radicchio. Mix this through the broad bean and pea mixture.
Transfer the salad to a serving platter and dot the queso fresco or ricotta over the top.
Edited extract from The Catalan Kitchen by Emma Warren, published by Smith Street Books, $55.
Photography: Rochelle Eagle
Comforting chicken noodle soup
Packed with anti-inflammatory ingredients including leek, garlic and ginger, this chicken noodle soup is hearty, full of goodness and great for any night of the week.
Comforting chicken noodle soup
Packed with anti-inflammatory ingredients including leek, garlic and ginger, this chicken noodle soup is hearty, full of goodness and great for any night of the week.
Peach salsa recipe
Zesty and unusual peach salsa recipe
Peach salsa recipe
Zesty and unusual peach salsa recipe
Pineapple gingerbread crumble recipe
A summer riff on a winter classic.
5 festive recipes on a budget
A Christmas menu that won't break the bank.
By clicking sign up I understand and agree to Medibank's privacy policy