Asparagus with white bean dip & feta

Asparagus is one of my favorite vegetables. I love the taste, but it also signals the start of spring and warm weather. The name even originates from the Greek word ‘asparagos’, meaning ‘to spring up’!

Asparagus is typically in season for around 8 weeks, from the end of April until the summer solstice on June 21, but the season varies a bit according to the weather. The first crop after planting can take up to 3 years, which is one reason why asparagus tends to be a little more expensive.

It’s a great veggie to add to your diet if your budget allows as asparagus is rich in minerals and vitamins A, C, K, and folic acid and is also high in fiber to keep your microbes happy. Asparagus acts as a prebiotic, feeding good bacteria in the gut. A higher fibre diet (UK Government recommends 30g per day) has been linked to weight loss (increased satiety, regular bowel movements, blood sugar regulation), reduced blood pressure, and improvement in menopausal symptoms (hot flushes, mood swings, and anxiety).

Asparagus is a good source of antioxidants like Vitamin A and Vitamin E, glutathione, and quercetin. Antioxidants may protect against cell damage by free radicals, which are highly reactive and unstable molecules produced by normal metabolic processes in the body, as well as external sources such as poor diet, smoking, alcohol, and pollution. These molecules can cause oxidative stress and inflammation, which have been linked to aging, heart disease, neurodegenerative diseases such as Alzheimer’s and Parkinson’s, and cancer. Antioxidants and polyphenols in asparagus may have an anti-inflammatory effect on the body, helping to prevent chronic disease.

This dish is a great starter or side dish, but it’s also really nice for lunch with toasted sourdough.

Ingredients

Serves 2-3 for lunch with sourdough or 4 as a starter

• 230-250g asparagus (depending on bunch size)

• 20-30g pine nuts

• 100g / ½ tin cannellini beans

• ½ garlic clove, grated finely 

• Handful of parsley

• Juice of ½ lemon

• 1-2 tbsp extra virgin olive oil

• A good pinch of sea salt

• 50-80g feta (depending how much you like)

Method

• Heat a griddle pan, or frying pan if you dont have one (you just wont get the lines). 

• Trim the woody ends off the asparagus, drizzle with olive oil, sprinkle with sea salt and mix together. 

• Cook one side of the asparagus for about 6 mins, push the spears down with a spatula to help the black griddle marks form. Turn and repeat. 

• Remove and set to one side on a plate. 

• Toast the pine nuts in a dry frying pan for a few minutes until golden - dont take your eye off them or they’re burn!!

• Next blitz the beans, parsley (reserve a few leaves for serving), garlic, lemon juice, olive oil and salt in a small mixer until it forms a smooth paste. 

• Spoon the dip onto a serving plate, place the asparagus on top then crumble over the feta, adding the pine nuts on top along with the reserved parsley leaves.  

• Drizzle with olive oil and a squeeze of lemon and sea salt to serve. 

Tip

• If you are vegan, just leave off the feta and add a few more pine nuts as this dish is also lovely without the cheese.

• Pine nuts can be switched for toasted hazelnuts, almonds or sunflower and pumpkin seeds

rich umami chicken stock

This is a lovely rich stock to use as a base for so many dishes, it adds so much flavour, plus extra protein (6g/100ml) and vitamins B2 (antioxidant), B6 (neurotransmitters and nerve health), potassium (muscle function, blood pressure), and phosphorus (cell & tissue growth and repair). 

The best way of making a really rich stock is to use at least two chicken carcasses, lots of veg and simmer for a minimum of two hours. This is a really easy method for making a great stock and getting the most value out of a roast chicken. Always save the bones and refrigerate or freeze for later, unless you can make stock straightaway. If you save the bones from one meal and freeze, you have two carcasses for next time.

Ingredients

Makes approx 2 litres

• 2 chicken carcasses

• 2 large onions

• 3 garlic cloves

• 3 celery sticks

• 3 carrots

• Optional, any other veggies / herbs you want to add - mushrooms, sweet potato, butternut squash, cabbage, parsley, bay

• 12 black peppercorns

Method

• Chop all the veggies roughly and peel the onions, but don’t peel the carrots just wash.

• Put all the ingredients into a large saucepan (I use a 7L stock pot) and fill it with enough cold water to cover them.

• Bring to a boil and simmer for 2 hours with the lid on but with a small gap to let a little steam out.

• Get a large bowl, put a large sieve on top, pour in the stock, and drain. *I use a metal bowl and sieve, as chemicals can leach out of plastic when it comes into contact with hot liquid or food.

• Allow the stock to cool for an hour on the side, then put it in the fridge. A layer of fat will form on top. Scrape this off with a slotted spoon, and either keep it for roasting potatoes or discard it.

• This stock is great for making my easy umami chicken casserole, soups, or even ramen if you add soy, miso, and a splash of rice vinegar.

Tip

If you’re serious about making stocks, it’s worth investing in a lidded glass jug to store them in the fridge without spillages, or buy glass containers with lids to freeze portions, but make sure the stock has fully cooled before transferring. I use this 2L lidded water jug to store stock in the fridge. 

spicy chicken marinade

I made this chicken over the weekend for an impromptu BBQ when the sun was shining, and even though I say so myself, it was really bloody good! Early in the afternoon, I had a look in the fridge and found chicken thighs, Greek yogurt, and all the spices I needed in my cupboard.  I even had some leftover BBQ coals from last year. A minor miracle to organise a spontaneous BBQ and find you have all the things you need without making a dash to the supermarket.

I decided to make a couple of marinades, one spicy and one the kids could handle. Having a massive pot of yoghurt in the fridge I made this the basis for both.

I love using yoghurt to marinade meat. Its natural active bacteria breaks down the protein making the chicken moist and tender. The lactic acid in yoghurt also acts as a gentle tenderiser. It is much milder than citric acid and works a little slower, but this means it is unlikely to act too strongly making the meat mushy. You can leave the meat in the marinade for longer to gain flavour, but not lose texture.

As you can see from the photo, I made a simple salad with a yogurt and dill dressing, red cabbage slaw, roasted red peppers, and a squeeze of fresh lime.

Ingredients

• 6 chicken thighs (mine were skinless, but it doesn’t matter either way)

• 5 tablespoons of plain yoghurt (I used greek-style)

• 2 cloves garlic, minced

• 1 teaspoon Ras al Hanout

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon cayenne pepper (you can leave this out if you don’t like it hot)

• 1 teaspoon sea salt flakes

• Juice of 1 lemon, slice up the remains

• Large pinch of black pepper

Method

Get a large mixing bowl and put all the marinade ingredients into it, mixing thoroughly, including the lemon slices. Add the chicken and leave to marinate in the fridge for up to 12 hours. The longer the better, basically, but after 3 hours mine was really good.

Either fire up the BBQ and grill these outdoors, or use an iron griddle or frying pan to cook indoors if need be. My chicken thighs were quite small, so they only took about 6 minutes a side to cook. To be on the safe side, I always slice open one piece of chicken to make sure it is cooked through.

Tip

Serve with a Moroccan roasted red pepper and a green salad, red cabbage slaw and some sunshine.

If the weather is bad, these chicken thighs can be cooked on an iron griddle or frying pan; this method works equally well. Cooking times are the same.