Everyday Super Food by Oliver Jamie

Author:Oliver, Jamie [Oliver, Jamie]
Language: eng
Format: epub, mobi
ISBN: 9780718187712
Publisher: Penguin Books Ltd
Published: 2016-12-22T05:00:00+00:00

SPRING SQUID

PEAS, ASPARAGUS, BEANS & GREENS

All the beautiful veg in this recipe gives us three of our 5-a-day plus over a day’s worth of vitamin C. Broad beans are high in folic acid, which our bodies use to make protein

SERVES 2

35 MINUTES

250g squid tubes (ask your fishmonger to prep them for you)

1 onion

2 sticks of celery

olive oil

100g asparagus

400g potatoes

1 little gem lettuce

100g freshly podded or frozen broad beans

100g freshly podded or frozen peas

500ml really good chicken or veg stock

1 lemon

1 fresh red or yellow chilli

2 sprigs of fresh mint

extra virgin olive oil

Use an eating knife to lightly score the squid at ½cm intervals in a criss-cross pattern, then, with a sharp knife, slice into ½cm-thick strips and put aside.

Peel the onion, trim the celery, then finely chop both and put into a casserole pan on a medium heat with 1 tablespoon of olive oil and a good splash of water. Trim the woody ends off the asparagus, then slice the stalks 1cm thick and add to the pan, reserving the tips. Peel the potatoes and cut into 1cm dice, add to the pan and cook it all with the lid on for around 10 minutes, or until the potatoes have softened, stirring occasionally.

Finely shred the lettuce, then stir into the pan with the broad beans, peas and asparagus tips. Pour in the stock, then bring to the boil. Sprinkle over the squid, pop the lid on, reduce to a low heat and simmer for 3 or 4 minutes, until the squid is brilliantly white and cooked through. Squeeze in half the lemon juice, then taste and season to perfection. Finely slice and scatter over the chilli, pick and tear over the mint leaves and finish with a few drops of extra virgin olive oil. Serve with lemon wedges for squeezing over.

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