CHARGRILLED SPRING VEGETABLES BY ANNA JONES
Anna Jones is a cook, food writer and stylist. She worked for many years as part of Jamie Oliver’s food team – styling, writing and working behind the scenes on books, TV shows and food campaigns – and went on to work with some of the UK’s biggest food brands and best-known chefs. She is the author of the acclaimed A Modern Way to Eat, and the newly-published A Modern Way to Cook, also highly acclaimed. Anna has recently joined the amazing line-up of chefs -Bill Granger, Thomasina Miers, Valentine Warner, Tom Herbert + more- who will cook over our camp fire at The Good Life Experience in September.
To mark the amazing weather we've had lately, this week we bring you Anna's Chargrilled Spring Vegetables. Anna says:
'This is the king of spring salads – one of those brilliant stand-alone plates. I roast the potatoes and asparagus here, as I like the nutty character that’s brought out in the asparagus. If it’s winter where you are then use purple sprouting broccoli and chunked-up big potatoes, which cook in the same time and work just as well. Keep the woody ends of the asparagus you have snapped off here to flavour a stock for a soup.
- 750g small new potatoes, scrubbed clean (I use jersey royals)
- sea salt and freshly ground black pepper
- extra virgin olive oil
- 4 organic or free-range eggs
- a bunch of asparagus, woody ends snapped off
- a few sprigs each of fresh parsley, mint and tarragon, leaves picked
- a good bunch of watercress, roughly chopped
- 8 cornichons, roughly chopped
- 2 tablespoons little capers
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
Preheat your oven to 220°C/fan 200°C/gas 7. Put the new potatoes on a baking tray with a good pinch of salt and pepper and drizzle with olive oil. Once the oven is hot, put the potatoes in to roast for 30 minutes.
Next, put the eggs into a pan, cover with cold water, bring to the boil, then turn the heat off and leave for 7 minutes. Take them out of the pan and run them under cold water, then, once they are cool, peel and put to one side.
When the potatoes have had 30 minutes in the oven, throw in all but 2 stems of the asparagus, toss to coat in the oil and roast for a further 15 minutess.
Chop the herbs and watercress with the cornichons and capers and put them into a jug or jar. Add 3 tablespoons of olive oil, the red wine vinegar and the Dijon mustard, and shake or whisk to mix. Peel the remaining spears of asparagus into long thin strips with a vegetable peeler.
Once the potatoes and asparagus are ready, tumble them into a bowl.
Roughly chop the eggs and add them to the bowl, then pour over the dressing, scatter with the asparagus strips and toss gently while everything is still hot.'
This recipe was taken from www.annajones.co.uk.
Anna is the author of the acclaimed A Modern Way to Eat, shortlisted as cookery book of the year in the Fortnum and Mason Cookbook Awards 2014, and the newly-published A Modern Way to Cook, also highly acclaimed.