March 2016

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Eating in Method Illustration: rachelgale.com When planning an Easter menu the first thing that comes to mind is usually lamb. But Easter also marks the beginning of spring, and for me the most exciting thing about spring is the arrival of the new season's vegetables: radishes, pea-shoots, samphire, spinach, watercress and eventually, Jersey Royals & asparagus. That said, Easter is early this year so the best of British spring may not quite have broken through the soil, but with all this crazy weather, who knows? This delicate fishy broth is a lovely way to honour their arrival. It takes a little bit of time, but rewards the effort. Ingredients (serves 4) The broth 2 cups good quality fish stock ½ cup white vermouth 1 shallot, sliced A small selection of spring vegetables (3-4 different varieties is about right), such as:. 4 radishes and their leaves, washed & quartered. If radish leaves are unavailable or too bruised, substitute for another leafy green such as sorrel, rocket or pea shoots. 8 medium English asparagus spears, tough ends removed and cut into 5cm pieces, then blanched in salted boiling water until just tender and refreshed in icewater OR 8 stems of tenderstem broccoli or sprouting broccoli trimmed to a similar size OR 12 small florets of broccoli. 50g samphire (available from Jonathan Norris when in season) blanched and refreshed as above. 4 small Jersey Royal or Cornish Early potatoes scrubbed (not peeled) and quartered, gently boiled until tender then refreshed. The fish 12-16 palourde clams OR mussels OR 16-20 cockles (they’re smaller), shells cleaned and in the case of mussels, beards removed. 4 boneless fillets of lemon/dover sole OR any other seasonal fish (gurnard, salmon or dab) The relish 20 mint leaves 2 small or one large spring onions Zest of half a lemon 2 tbsp white wine vinegar or rice wine vinegar 1 tbsp caster sugar 1 tbsp Sunflower, Canola or another light salad oil. Salt & Pepper 1. Put the stock, vermouth and shallot into a medium saucepan and cook at a simmer until the liquid has reduced by one third. 2. Strain out the shallot. 3. Meanwhile make the relish: Add sugar to vinegar and stir until sugar has dissolved then whisk in the oil. 4. Chop mint leaves and spring onions, then combine along with lemon zest. 5. Dress the herb mixture with just enough of the sweetened vinegar dressing to cover then stir and allow to steep for 5 minutes. 6. Season with salt and pepper to taste then set aside. 7. Now to assemble the dish: Arrange the vegetables in warmed serving plates (large pasta bowls work well) 8. Return the broth to the stove and bring back up to a simmer then throw in the clams. Cover with a lid and cook until the shells have opened, then transfer clams to the plates, leaving the broth in the pan to stay warm. 9. Meanwhile, line a frying pan with baking parchment (this will prevent the fish from sticking), then place over a high heat and add a little cooking oil. 10. Season the fish fillets then press them into the pan skin side down (if there is any skin) and hold the fillets down for about 10 seconds to prevent the fish from curling. Turn the heat down to medium. 11. As soon as you can see that the fillets are cooked 2 thirds of the way through flip them over to cook the other side. Then rest for a moment on kitchen towel to remove excess oil. 12. Pour some of the hot broth carefully over the vegetables and clams then top with the fish fillets. 13. Finish off with a dressing of the mint and spring onion relish. James Morgan thehackneypearl.com 22 LOVEEAST
THE EVOLUTION LAB ARE YOU USING YOUR BODY TO ITS FULL POTENTIAL? THE EVOLUTION LAB IS A NEW PERSONAL TRAINING FACILITY IN HACKNEY WITH A UNIQUE AIM: TO HELP YOU MOVE YOUR BODY THE WAY NATURE INTENDED SO YOU CAN GET STRONGER, FASTER, MORE FLEXIBLE, AND MORE PHYSICAL. WE’VE WORKED WITH PRO ATHLETES ON DEVELOPING SPORT-SPECIFIC PERFORMANCE, ACTORS NEEDING TO SHAPE THEIR BODIES FOR FILM ROLES, AND PEOPLE FROM ALL BACKGROUNDS LOOKING TO LIVE HEALTHIER LIVES. WHATEVER YOUR HEALTH AND FITNESS GOALS MAY BE, WE WANT TO HELP YOU ACHIEVE THEM. WWW.THEEVOLUTIONLAB.CO.UK INFO@THEEVOLUTIONLAB.CO.UK | 07765 525655 23 LOVEEAST LOVEEAST FEBRUARY <strong>2016</strong> 23
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March 2016

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