Hugh Fearnley-whittingstall's (part 3) - Cauliflower and leek soup with gremolata, Green salad with pecorino

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Cauliflower and leek soup with gremolata

Cauliflower is perfect when you want a creamy soup without calorie-laden cream.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves 4 as a main, 6 as a starter

Easy/prepare ahead/freeze

Description: Cauliflower and leek soup with gremolata

Cauliflower and leek soup with gremolata

35g (11/4oz) butter

1 large onion, chopped

1 leek, chopped

2 garlic cloves, chopped

2 heads cauliflower, florets separated and large ones chopped

1.2 liters (2pt) hot vegetable stock

Juice 1/2 lemon

For the gremolata

50g (2oz) breadcrumbs

2tbsp olive oil, plus extra for drizzling

1 large garlic clove, crushed

Zest 2 lemons

3tbsp finely chopped parsley

  1. Heat the butter in a large saucepan and add the onion, leek and garlic. Cook over a gentle heat for 5 minutes, until softened. Add the cauliflower florets and the vegetable stock and cook for a further 15 minutes until the cauliflower is tender, then blend to a smooth soup. Taste, season (it will need a fair amount of salt), and add the lemon juice.
  2. While the soup is cooking, make the gremolata. Add the breadcrumbs and the oil to a frying pan, and cook on a gentle heat until golden and crisp. Stir through the garlic, lemon zest and parsley, and season. Serve the soup drizzled with a little oil and the gremolata spooned over.

Per serving: 270-180 calories, 18-12g fat (6-4g saturated), 19-13g carbohydrate

Green salad with pecorino

This green salad is bursting with peas, asparagus, soya beans - and vitamins.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 4


Description: Green salad with pecorino

Green salad with pecorino

200g (7oz) sourdough bread, torn into chunks

2tbsp olive oil

300g (10oz) asparagus, stems trimmed

200g (7oz) frozen peas

200g (7oz) frozen soya beans (from Birds Eye)

100g (4oz) pecorino, shaved with a vegetable peeler

75g (3oz) pea shoots

Handful each basil and dill leaves

100g (4oz) hazelnuts, toasted

For the dressing

2tbsp Dijon mustard

1tbsp runny honey

Juice 1 lemon

4tbsp olive oil

  1. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the bread chunks with the oil and a little salt, place in a roasting tin and cook for 10 minutes, until golden but still chewy in the middle. Leave to cool.
  2. Steam the asparagus for 4 minutes, then add the peas and beans and cook for another 3 minutes, then remove.
  3. Make the dressing by whisking the mustard, honey and lemon juice together with a pinch of salt, then slowly add the oil until you have a thick emulsion.
  4. Combine the pecorino, pea shoots, herbs, hazelnuts, bread and veg. Divide the salad between 4 shallow bowls, drizzle with the dressing and serve.
Per serving: 696 calories, 46g fat (9g saturated), 44g carbohydrate
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