Serves 4
Spring rolls
1 small red pepper (bell pepper), seeded and cut into very fine julienne strips
Drizzle of cold pressed extra virgin olive oil
110g/4oz bean sprouts, blanched for I minute in boiling water, drained and refreshed under cold running water
¼ small cucumber, peeled, seeded and cut into fine julienne strips
1 medium carrot, peeled and cut into fine julienne strips
2 spring onions (scallions), cut into very fine strips
7g/¼oz each mint, coriander (cilantro) and basil leaves, coarsely chopped
60g/⅓ cup roasted, salted almonds, crushed
Freshly ground black pepper
2 packets rice wrappers (12)
Dipping sauce
Juice of 2 limes
2 tablespoons soy sauce*
4 teaspoons rice or sherry vinegar
Minced chilli in oil or dried flaked chillies
2 tablespoons clear runny honey
3 teaspoons sesame seeds
4 tablespoons tomato ketchup
First make the rolls. Stir-fry the peppers in the oil in a pan for a few minutes and leave to cool. Mix the peppers with the bean sprouts, cucumber, carrot, spring onions (scallions), herbs and nuts in a bowl. Season with pepper but not salt, as you are already using salted almonds.
Dip a rice wrapper in warm water until it is pliable and then place on a very wet tea towel on a clean surface. Generously pile a line of the vegetable mixture along the lower edge. Roll the rice wrapper away from you, tucking in the ends as you go. If you dip your fingers in water this prevents the rolls from getting sticky. Place each roll seam-side down on a serving plate. Make up each roll in the same way.
To make the dipping sauce, mix the ingredients together in a small saucepan, bring to the boil and boil the sauce for about 30 seconds. Drizzle it all over the plate of spring rolls or serve alongside. You can decorate this dish with some exotic flower heads or leaves and serve immediately.
Wrapped Asparagus with Quick Hollandaise Sauce
This classic appetizer also makes a super quick lunch dish if you follow the asparagus with a fresh mixed salad with herbs, warm wheat-free bread and a selection of goats’ cheeses.
Serves 4
Asparagus
455g/1lb fresh asparagus, trimmed
4 slices Serrano ham
Cold pressed extra virgin olive oil
Freshly ground black pepper
Quick hollandaise sauce
115g/4oz organic butter or dairy-free margarine
2 large organic free-range egg yolks
1 tablespoon white wine vinegar
1 teaspoon fresh lemon juice
A pinch of unrefined golden caster (superfine) sugar
A pinch of sea salt
Blanch the asparagus in boiling water for 3 minutes, drain and plunge into a bowl of cold filtered water.
Put the butter or margarine into a small pan and melt until boiling over medium heat. Meanwhile, blend the egg yolks with the vinegar, lemon juice, sugar and sea salt in a food processor. Pour the boiling fat into the eggs, blending all the time until the sauce is thick. Transfer the hollandaise sauce to a little serving bowl and place in the centre of a large plate.
Drain the asparagus, divide the spears into 4 portions and wrap each portion in a slice of ham.
Place on a baking tray, brush with oil and grill (broil) until the ham is crispy. Season with a little pepper and serve around the bowl of hollandaise sauce.
Broad Beans on Lemon Crostini
You may think it is such a bore to peel the beans but it really is worth it, not only are they sweet and tender but they are a lovely, cheerful bright green. This dish is ideal for lunch al fresco, or as an appetizer.
Serves 2
255g/9oz frozen or fresh baby broad (fava) beans
2 garlic cloves, crushed
Sea salt and freshly ground black pepper
2 tablespoons cold pressed extra virgin olive oil, plus plenty extra for sprinkling
7g/¼oz coarsely chopped flat-leaf parsley
15g/½oz fresh basil leaves, shredded
2 white wheat-free bread rolls*, refreshed according to instructions on the packet, tops sliced off and discarded or I small wheat-free baguette*, refreshed according to the instructions on the packet, and then halved horizontally (see here for stockist)
Juice of ½ a lemon
Cook the broad (fava) beans in boiling water for about 3 minutes and drain. Once they are cool enough to handle, pop them from their skins. Discard the skins and put the beans into a small pan.
Add the garlic, salt and pepper and the 2 tablespoons of olive oil. Gently stew the beans for about 5 minutes, add the herbs and cook for another 3 minutes.
Place the prepared bread on to two plates and spoon the beans and oil over each one. Squeeze over the lemon juice, drizzle with plenty of extra virgin olive oil, so that the bread absorbs it, and then sprinkle with pepper and serve.
Sweet Red Pepper Dip
Suitably pink for St Valentine’s Day, this dip can be as extravagant or as simple as you like. For the best effect, serve the dip in a glass bowl in the middle of a large glass dish, surrounded by your chosen dippers. You can dip cooked king prawns (jumbo shrimp) or voluptuous barely cooked scallops, lightly cooked asparagus tips or grilled baby courgettes (zucchini). The leftover dip is delicious for lunch the next day.
