Eat the Week by Anna Barnett

Author:Anna Barnett
Language: eng
Format: epub
Publisher: Allen & Unwin

Preheat the oven to 200°C (400°F/gas mark 6).

Put the spring onions in a roasting tin and drizzle with rapeseed oil. Season with salt and pepper, then roast for 10–15 minutes or until soft and starting to turn golden.

FARAWAYFLAVOURS | DINNER

GRUYÈRE CORN GRATIN WITH BROCCOLI DIPPERS

Preparation time: 15 minutes | Cooking time: 40 minutes | Feeds: 6

This has been tried and tested many a time – it’s a genuine crowd-pleaser. Once you’ve tasted it, there will be no turning back.

3 corn cobs

60 g (2¼ oz) butter

1 teaspoon English mustard

50 g (1¾ oz/1/3 cup) plain (all-purpose) flour

500 ml (17 fl oz/2 cups) semi-skimmed milk

½ white onion, diced

2 cloves garlic, finely chopped

100 g (3½ oz/1 cup) grated gruyère

handful of finely chopped coriander (cilantro)

handful of rustic breadcrumbs, ideally from a baguette

BROCCOLI DIPPERS

350 g (12 oz) purple sprouting broccoli or broccolini, trimmed and stalks cut in half lengthways if thick

glug of extra virgin olive oil

finely grated zest and juice of ½ lemon

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