Wealden Times | WT186 | August 2017 | Wedding supplement inside

Food
influence
World
Photographs: David Merewether Styling: Chloe Cottingham
Following successful careers in ethical homewares and
the restaurant industry, Kali Hamerton-Stove and Sarah
Crysell have combined their passions for food, home design
and Goudhurst to create Hamerton+Jones. Together they
create fresh and flavourful food, including salads inspired
by what’s growing right here in Kent and cooking trends
from around the world, alongside their curiosity shop cum
general store. Here they share zesty, colourful dishes, perfect
for serving at a barbeque or garden party, which would be
equally at home at a casual dinner party or family lunch.
Charred Broccoli &
Fresh Green Salad
Serves 4 Prep time: 10 mins
Cooking time: 12 mins
• 200g tenderstem broccoli
• 2tsp cumin seeds, lightly toasted
• pinch of salt
• 180g runner beans
• 120g mangetout
• 200g frozen petit pois
• 170g fine French beans
for the dressing:
• 2 tbsp tahini
• 1 tbsp olive oil
• 1 lemon juiced
• 2 tsp sumac
• 2 tsp honey
• crushed chilli flakes, to taste
• salt & pepper, to taste
1. Pre-heat oven to 200˚C. Split
broccoli stems and place on a
baking tray. Crush toasted cumin
seeds lightly with some salt and
sprinkle over broccoli with a
drizzle of olive oil and bake for
6-10 mins depending on size
of broccoli – you want a nice
black char around the edges. Let
broccoli cool in baking tray.
2. Blanch remaining veg in
boiling water for 2 mins, drain
immediately in cold water
until completely cooled and
place in a bowl of ice water.
3. Once all veg is cool, mix together
in a large bowl and scatter over
your serving plate or platter.
4. Mix all the dressing ingredients
together and add crushed chilli
flakes with salt and pepper to taste
– a cleaned screw top jar is the best
for this and the dressing will keep
in the fridge for a day or two.
5. Drizzle dressing over
veg and tuck in.
121 wealdentimes.co.uk