I am often asked what is the one ingredient I couldn’t live without and for me it has to be eggs. I eat them regularly. I love them poached, scrambled, whatever. They are so versatile.
Today I have two savoury dishes, the first one with penne pasta. I am using broad beans, but you could use frozen peas, or green beans. Broccoli also works well. The smoky bacon gives so much flavour to this recipe. It is a very quick sauce using some mascarpone cheese and you enrich it with the egg yolks. This is a great comfort dish and, if vegetarian, just leave out the bacon. I like to serve with a salad. I don’t waste anything and with the eggs whites I would make a nice meringue. Add in a little toasted coconut or vanilla extract.
For the Thai vegetable and egg noodle you make up a dressing with the garlic and lemongrass and the coriander and blend it a little. A Nutribullet is great for doing this. Thai Gold do a very good coconut milk. This recipe is packed with vegetables – mushrooms, chestnuts, brocolli, scallions, carrots, peppers. There are lots of lovely flavours and textures and then you have the kick for the lemongrass and the chilli. There is a lovely noodle that you can get in Asian markets called a Zero Two. You just pour boiling water over them.
Happy cooking,
Neven
Penne & broad bean gratin with bacon
Serves four
200g rindless smoked streaky bacon rashers
350g (12oz) penne pasta
750g (13/4lb) frozen broad beans
250g (9oz) carton mascarpone cheese
4 egg yolks
2 tbsp snipped fresh chives
2 tbsp shredded fresh basil
25g (1oz) freshly grated Parmesan
75g (3oz) freshly grated pecorino
lightly dressed Italian salad leaves, to serve (optional)
1 Preheat the grill to medium. Arrange the bacon on the grill rack and cook for 3-4 minutes until crisp and golden, turning once. Drain on kitchen paper and snip into small pieces. 2 Plunge the penne in a large pan of boiling salted water and cook for 8-10 minutes or according to packet instructions until ‘al dente’. Drain and refresh under cold running water. 3 Place the broad beans in a pan of boiling salted water and cook for 2-3 minutes or until just tender. Drain and refresh under cold running water, then slip the beans out of their skins. Fold the broad beans into the cooked penne and tip into a shallow ovenproof dish. 4 Beat together the mascarpone cheese, egg yolks, chives and basil in a bowl with the parmesan and most of the pecorino, reserving a handful to sprinkle on top. Spoon over the broad beans and penne until completely covered. Then scatter over the reserved pecorino. 5 Place under the grill and cook for about 5 minutes until bubbling and lightly golden. Serve straight from the dish at the table on to warmed serving plates with the Italian salad, if liked.
Oriental noodle in omelette wrap. \ Photography: Philip Doyle. Food styling: Sharon Hearne-Smith
Oriental noodle in omelette wrap
Serves two
1 garlic clove, roughly chopped
1 lemongrass stalk, trimmed and roughly chopped
small bunch fresh coriander (roots intact if possible)
small handful fresh mint leaves
pinch dried crushed chillies
2 tbsp rapeseed oil
250ml (8 ½fl oz) carton coconut cream
2 small carrots, thinly sliced on the diagonal
1 small red pepper, halved, seeded and thinly sliced
75g (3oz) small broccoli florets
50g (2oz) chestnut mushrooms, sliced
4 scallions, shredded
100g (4oz) packet instant express noodles
4 eggs
pinch of salt
2 tbsp rapeseed oil
2 scallions, thinly sliced
1 Heat a large pan or wok. Place the garlic in a mini food processor with the lemongrass, mint, crushed chillies, 1 tbsp oil and most of the coriander, reserving some to garnish. Blitz to a fine paste. Add to the heated wok and stir-fry for 1-2 minutes until fragrant. 2 Pour the coconut cream into the pan with 300ml of water and bring to a simmer, then add the carrots, red pepper, broccoli florets and mushrooms. Cook for 4-5 minutes until all of the vegetables are tender, stirring occasionally. Add another 100ml of water to the sauce if you think it needs it.3 Add the noodles to the pan with the scallions and toss until well combined, then continue to cook for another 1-2 minutes until completely heated through. 4 Meanwhile, heat a wok. Crack the eggs into a small bowl and whisk until lightly beaten, season with salt.5 Add 1 tbsp oil to the heated wok and swirl around the sides. Pour in half the egg mixture and gently swirl around the surface of the wok. Cook for a minute or two until golden brown underneath, but still slightly soft and runny on the top. Pile in half the noodle mixture and flip over the ends and sides to enclose the filling, then turn out on to a warmed plate and scatter over the scallions and reserved coriander. Repeat with the remaining ingredients and serve at once. 
Wild garlic.
What’s in season?
Wild garlic season has officially begun. Chefs and food lovers throughout the country have started picking the tasty green leaves – also known as ramsons – in earnest. You’ll find wild garlic carpeting entire forest floors at this time of year. Their tender green leaves are a great substitute for scallions or chives, and they would pair well with either of Neven’s recipes this week. The pretty white flowers are also edible and are very tasty in salads.
If you’re out foraging for wild garlic this spring, make sure you don’t mistake it for lily of the valley, which is toxic and has a similar look. The best way to ensure what you’re picking is wild garlic is to smell the plant – it has a very pungent, garlicky smell.
I am often asked what is the one ingredient I couldn’t live without and for me it has to be eggs. I eat them regularly. I love them poached, scrambled, whatever. They are so versatile.
Today I have two savoury dishes, the first one with penne pasta. I am using broad beans, but you could use frozen peas, or green beans. Broccoli also works well. The smoky bacon gives so much flavour to this recipe. It is a very quick sauce using some mascarpone cheese and you enrich it with the egg yolks. This is a great comfort dish and, if vegetarian, just leave out the bacon. I like to serve with a salad. I don’t waste anything and with the eggs whites I would make a nice meringue. Add in a little toasted coconut or vanilla extract.
For the Thai vegetable and egg noodle you make up a dressing with the garlic and lemongrass and the coriander and blend it a little. A Nutribullet is great for doing this. Thai Gold do a very good coconut milk. This recipe is packed with vegetables – mushrooms, chestnuts, brocolli, scallions, carrots, peppers. There are lots of lovely flavours and textures and then you have the kick for the lemongrass and the chilli. There is a lovely noodle that you can get in Asian markets called a Zero Two. You just pour boiling water over them.
Happy cooking,
Neven
Penne & broad bean gratin with bacon
Serves four
200g rindless smoked streaky bacon rashers
350g (12oz) penne pasta
750g (13/4lb) frozen broad beans
250g (9oz) carton mascarpone cheese
4 egg yolks
2 tbsp snipped fresh chives
2 tbsp shredded fresh basil
25g (1oz) freshly grated Parmesan
75g (3oz) freshly grated pecorino
lightly dressed Italian salad leaves, to serve (optional)
1 Preheat the grill to medium. Arrange the bacon on the grill rack and cook for 3-4 minutes until crisp and golden, turning once. Drain on kitchen paper and snip into small pieces. 2 Plunge the penne in a large pan of boiling salted water and cook for 8-10 minutes or according to packet instructions until ‘al dente’. Drain and refresh under cold running water. 3 Place the broad beans in a pan of boiling salted water and cook for 2-3 minutes or until just tender. Drain and refresh under cold running water, then slip the beans out of their skins. Fold the broad beans into the cooked penne and tip into a shallow ovenproof dish. 4 Beat together the mascarpone cheese, egg yolks, chives and basil in a bowl with the parmesan and most of the pecorino, reserving a handful to sprinkle on top. Spoon over the broad beans and penne until completely covered. Then scatter over the reserved pecorino. 5 Place under the grill and cook for about 5 minutes until bubbling and lightly golden. Serve straight from the dish at the table on to warmed serving plates with the Italian salad, if liked.
Oriental noodle in omelette wrap. \ Photography: Philip Doyle. Food styling: Sharon Hearne-Smith
Oriental noodle in omelette wrap
Serves two
1 garlic clove, roughly chopped
1 lemongrass stalk, trimmed and roughly chopped
small bunch fresh coriander (roots intact if possible)
small handful fresh mint leaves
pinch dried crushed chillies
2 tbsp rapeseed oil
250ml (8 ½fl oz) carton coconut cream
2 small carrots, thinly sliced on the diagonal
1 small red pepper, halved, seeded and thinly sliced
75g (3oz) small broccoli florets
50g (2oz) chestnut mushrooms, sliced
4 scallions, shredded
100g (4oz) packet instant express noodles
4 eggs
pinch of salt
2 tbsp rapeseed oil
2 scallions, thinly sliced
1 Heat a large pan or wok. Place the garlic in a mini food processor with the lemongrass, mint, crushed chillies, 1 tbsp oil and most of the coriander, reserving some to garnish. Blitz to a fine paste. Add to the heated wok and stir-fry for 1-2 minutes until fragrant. 2 Pour the coconut cream into the pan with 300ml of water and bring to a simmer, then add the carrots, red pepper, broccoli florets and mushrooms. Cook for 4-5 minutes until all of the vegetables are tender, stirring occasionally. Add another 100ml of water to the sauce if you think it needs it.3 Add the noodles to the pan with the scallions and toss until well combined, then continue to cook for another 1-2 minutes until completely heated through. 4 Meanwhile, heat a wok. Crack the eggs into a small bowl and whisk until lightly beaten, season with salt.5 Add 1 tbsp oil to the heated wok and swirl around the sides. Pour in half the egg mixture and gently swirl around the surface of the wok. Cook for a minute or two until golden brown underneath, but still slightly soft and runny on the top. Pile in half the noodle mixture and flip over the ends and sides to enclose the filling, then turn out on to a warmed plate and scatter over the scallions and reserved coriander. Repeat with the remaining ingredients and serve at once.
Wild garlic.
What’s in season?
Wild garlic season has officially begun. Chefs and food lovers throughout the country have started picking the tasty green leaves – also known as ramsons – in earnest. You’ll find wild garlic carpeting entire forest floors at this time of year. Their tender green leaves are a great substitute for scallions or chives, and they would pair well with either of Neven’s recipes this week. The pretty white flowers are also edible and are very tasty in salads.
If you’re out foraging for wild garlic this spring, make sure you don’t mistake it for lily of the valley, which is toxic and has a similar look. The best way to ensure what you’re picking is wild garlic is to smell the plant – it has a very pungent, garlicky smell.
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