Starters
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Recipe from Leon Fast Vegetarian by Jane Baxter and Henry Dimbleby, Conran Octopus, £25
ASPARAGUS AND WILD GARLIC
FRITTATA ( SERVES 4 )
INGREDIENTS 350-400g asparagus 6 eggs 1 tbsp white wine 2 tbsp grated vegetarian pecorino or parmesan- style cheese 1 tbsp olive oil 1 garlic clove, crushed 1 small bunch of wild garlic leaves, washed and shredded
METHOD – To prepare the asparagus, first snap off and discard the woody ends. Cut the asparagus into 2-3cm lengths. Bring a large pan of salted water to the boil, add the asparagus, blanch for 2 minutes and drain. – Crack the eggs into a bowl with the white wine and 1 tbsp of the grated pecorino and whisk together. Season well. – Preheat the grill. – Heat the olive oil in a 22-24cm non-stick frying pan. Add the asparagus, garlic and wild garlic leaves and sauté over a medium heat for
2 minutes, then lower the heat. – Pour in the egg mixture and draw in from the sides with a wooden spoon to allow the uncooked egg to run underneath. Cook gently for 5 minutes. Sprinkle with the rest of the cheese and flash under the preheated hot grill to finish cooking the top. – Slide from the pan onto a large plate and cut into wedges to serve.
VARIATIONS – Purple sprouting broccoli can be substituted for the asparagus.
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– Try using diced aubergine or courgettes but, unlike the asparagus, do not cook them in boiling water – instead sauté them lightly in olive oil before adding to the egg mix. – Sautéed onions and red peppers make a delicious frittata, so cook them with a little vinegar and sugar and add lots of shredded basil to the egg mix. This is lovely served hot, but is also very good at room temperature. – If you have any leftover cooked new-season Jersey Royals, slice them up and drop them into the mix too.
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