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

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

Cauliflower and leek
soup with gremolata

35g (1_1/4oz)
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

Easy

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