Roasted Vegetables with Salsa Verde

Ingredients

• Butternut Squash
• Fennel
• Pepper
• Courgette
• Garlic
• Shallot
• Plum Tomatoes
• Balsamic Vinegar
• Olive Oil

Pilau Rice:

• Basmati Rice
• Onion
• Butter
• Fish Stock

Salsa Verde:

• Parsley
• Mint
• Lemon Juice
• Dijon Mustard
• Extra Virgin Olive Oil

Method

1. Chop Vegetables into large chunks, place in oven dish
2. Cover in Olive Oil and Balsamic Vinegar
3. Bake @180C (1 hour)
4. For Pilau Rice, melt a little butter in oven dish and fry onions until soft
5. Add Rice and Fish Stock cover with tin foil, and Bake @180C (30 mins)
6. For Salsa, finely chop Parsley and Mint (4:1 ratio)
7. Tip into a blender with a little Lemon Juice and Dijon Mustard
8. Gradually pour in Extra Virgin Olive Oil with blender on until you have a good consistency
9. Season well
10. Serve Vegetables with Salsa Verde drizzled on top, and Pilau Rice on the side

Lemon, Fennel & Rocket Pasta

Ingredients

• 1 Fennel bulb
• 1 Garlic
• Rocket Leaves
• Zest of 1 Lemon
• Crème Fraiche
• Pasta (Linguine, Tagliatelle,Spaghetti)
• Parmesan

Method

1. Thinly slice the Fennel and fry in oil (5 mins)
2. Add chopped Garlic and continue to fry (5 mins)
3. Meanwhile boil the Pasta in salted water (10 mins)
4. Reduce heat under the Fennel and add Rocket Leaves and Lemon Zest
5. When Rocket has wilted, add Crème Fraiche, season well and simmer (2 mins)
6. Stir Pasta into sauce and add a little of the water the pasta was boiled in
7. Grate over Parmesan and serve

Butternut Squash & Fennel Lasagne

Ingredients

• Butternut Squash
• Garlic
• Thyme
• 500ml Milk
• Onion
• Celery
• Bay Leaf
• Pepercorns
• 25g Flour
• 25g Butter
• Fennel
• Cheddar and Goats Cheese

Method

• Bring milk, Onion, Celery, Bay Leaf and Peppercorns to boil
• Remove from heat and allow in infuse
• Scoop out seeds from Butternut Squash and cube
• Cover in oil, season and Bake @180C (20 mins)
• Meanwhile fry Fennel until soft
• For Sauce, melt Butter, add Flour to make a roux (1 min)
• Remove form heat
• Sieve Milk to remove Onion, Celery, Bay Leaf
• Whisk Milk into roux a little at a time
• Remove Butternut Squash from oven and stir in Garlic and Thyme
• For Lasagne, layer Sauce, then Fennel and Butternut Squash, then Lasagne Sheets and repeat
• Sprinkle over grated cheese and Bake @180C (30 mins)

Trout with Fennel & Capers

Ingredients

• Fennel
• Leek
• Carrot
• Whole Trout
• Capers
• Shallot
• Bay Leaf
• Lemon
• Fish Stock
• White Wine
• Crème Fraiche
• Chervil

Method

1. Remove fronds from Fennel
2. Slice Fennel, Leek and Carrot  into large chunks, season then drizzle with oil
3. Bake @ 200C (20 mins)
4. Dice Fennel fronds, Capers and Shallot and stuff into Trout
5. Also stuff Lemon Slices into Trout
6. Reduce oven to 140C, and remove Vegetables
7. Add Fish Stock and White Wine
8. Place Trout on top of Vegetables, cover with tin foil, Bake (75 mins)
9. Remove Fish
10. Drain Vegetables (keeping the liquid for sauce)
11. Add Crème Fraiche and Chervil to liquid and bring to boil
12. Reduce until slightly thicker
13. Serve fish whole with Vegetables and plenty of the sauce

Squash & Fennel Spelt

Ingredients

• Butternut Squash
• Cumin Seeds
• Chilli Flakes
• Fennel
• Garlic
• Walnuts
• Sunflower Seeds
• Pearl Barley
• Sugar Snaps
• Lemon Juice
• Goats Cheese

Method

1. Scoop Seeds out and cube Squash (you can leave skin on) and season
2. Sprinkle over Cumin Seeds and Chilli Flakes
3. Drizzle over oil and Bake @180C (15 mins)
4. Add Sliced Fennel, whole Garlic (with skin) and return to oven (20 mins)
5. Add Walnuts and Sunflower Seeds, return to oven (5 mins)
6. Meanwhile boil Pearl Barley (17 mins)
7. Add Sugar Snaps to Pearl Barley and boil (3 mins)
8. Drain Barley and Sugar Snaps
9. Remove Squash and Fennel from oven
10. Take out Garlic, remove skin, mash and mix back in to Squash and Fennel
11. Mix in Barley and Sugar Snaps
12. Squeeze over Lemon Juice
13. Top with Goats Cheese