IN SEASON


JERSEY ROYAL, LENTIL AND FETA BURGERS


SERVES 4


500g new potatoes, scrubbed and halved if large


3 tbsp oil


6 spring onions, chopped 2 cloves garlic, crushed


150g canned green lentils, drained 200g feta cheese crumbled


50g sun dried tomatoes in oil, drained and chopped 20g parsley, chopped 1 tsp dried oregano 3 tbsp polenta


FOR THE SLAW:


150g young kale, stems removed and leaves shredded 1 small carrot, grated Half a small red onion 25g mayonnaise 10g umami paste


TO SERVE: 4 burger buns


2 small avocados, peeled, stoned and mashed with 1 tsp lemon juice


2 cooked beetroot, sliced


1 Bring a pan of water to the boil, add the new potatoes and simmer for 15 minutes until tender. Drain and roughly crush with the back of a spoon.


2 Heat 2 tsp of the oil in a frying pan, add the spring onions and garlic and cook for 3-4 minutes until softened. Stir into the


Top Tip


You can freeze these burgers at the end of step 3. Layer with greaseproof paper and place in a freezer proof box. Defrost before cooking.


potato mixture and set aside to cool.


3 Once cool enough to handle, add the lentils, feta, tomatoes, parsley, oregano and some black pepper. Taste before adding more salt as the feta is salty.


4 With wet hands shape the mixture into 4 burgers. Put the polenta on a plate and coat the burgers. Cover and chill for 20 minutes.


5 To make the slaw, combine all the ingredients in a bowl and mix well. Chill until required.


6 Heat the remaining oil in the frying pan. Cook the burgers for 6-8 minutes until golden on the outside and hot in the middle. Split the burger buns, fi ll with the beetroot slices, some avocado, a burger each and serve with the slaw.


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SEASONAL VEGETABLE PIZZA


SERVES 4 FOR THE BASE:


500g strong white fl our plus extra for dusting


1 tsp easy blend yeast Half a tsp sugar


FOR THE TOPPING: 300g new potatoes, sliced thinly 75g asparagus spears, trimmed 250g ricotta cheese


2 smoked garlic cloves, fi nely chopped


2 tbsp olive oil, plus extra for drizzling


75g mange tout, sliced 75g peas, defrosted if frozen 100g grated mozzarella


15g parmesan cheese, freshly grated


50g pea shoots


1 In a large bowl, combine the fl our, yeast, sugar with half a tsp salt and 400ml tepid water. Mix into a dough, tip the dough out onto the work surface and knead for 5 minutes until smooth and


12 | THE WEST COUNTRY FOODLOVER


elastic. Return to the bowl, cover loosely with a tea towel and leave to rise in a warm place for 30 minutes or until it has doubled in size.


2 Bring a pan of water to the boil, add the potatoes and simmer for 5-6 minutes until just soft. Add the asparagus for one minute, then drain and refresh in cold water. Beat the ricotta and garlic together and set aside.


3 Preheat the oven to fan 200C/ Gas 7. Dust a couple of baking trays with a little fl our. Divide the dough into 4 and roll out or hand stretch as thinly as you can.


4 Spread with the ricotta mixture, top with the potato slices, asparagus, mange tout and peas. Then scatter over both the mozzarella and parmesan cheese and bake for 12-15 minutes until golden and the base is crisp. Serve hot, drizzled with extra olive oil and the pea shoots.


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