Boil the pasta in salted water. Add
the kale for the final 2 mins, then drain,
reserving a little of the cooking liquid.
Meanwhile, dry-fry the bacon in a nonstick
pan until crisp. Remove from the
pan and drain off most of the fat, leaving
behind about 1 tsp. Gently fry the onion
in the fat for 2-3 mins until soft.
Tip the cooked pasta and kale into
the pan, then stir through the bacon and
goat’s cheese. Add a little of the pasta
cooking water if the mixture seems a bit
dry. Serve in bowls scattered with grated
Parmesan, if you like.
150g shelled broad beans (about 600g in their pods)
150g asparagus spears
200g shelled small peas (about 800g in their pods)
fistfuls of ice cubes
1 tsp vegetable stock powder, such as Marigold
1 large shallot or 2 smaller ones, finely chopped
3 large spring onions, trimmed and chopped
1 fat garlic clove, lightly crushed
2 tbsp olive oil, plus extra to serve
125ml dry white wine
2 tbsp mascarpone
Ready in 50 minutes - 1 hour
the rice into a pan of boiling, lightly salted water. Boil gently for 6
minutes then drain in a sieve. There should still be a white core in
the centre of the grains. Spread the part-cooked rice on a clean tray,
cool, then chill until you are ready to finish the risotto. If covered
with cling film, the rice can be kept for up to 24 hours. Shave about
25g off the parmesan wedge and set aside for later. Finely grate the
rest and save for use in Step 8.
the broad beans for 1 minute in boiling water then drain and rinse them
in a colander under cold water. Using your fingers, pop each bean from
its skin. (Thawed frozen beans can be popped without blanching.)
the asparagus and cut the spears at an angle into lozenge shapes. Bring
1 litre of water to the boil in a large pan, add 1 tsp of sea salt,
then the asparagus, shelled peas and beans. Return to a gentle boil and
cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl
half filled with cold water.
the vegetables in a colander set over a bowl to catch and save the
cooking water, then tip them straight into the bowl of iced water. When
cold, drain again and set aside.
the saved vegetable water into a pan and whisk in the stock powder.
When ready to finish the risotto, bring the stock to the boil and keep
it on a simmer.
another large pan, gently sauté the shallot, spring onions and garlic
in the 2 tablespoons of oil and half the butter for 3-5 minutes until
softened. Stir in the wine and cook until reduced by half.
in the rice. Now add a ladle of boiling stock and stir until it is
absorbed. Add the remaining stock, a ladle at a time, stirring until
absorbed before you add more. This takes about 8 minutes, by which time
the mixture should be slightly sloppy, not dry. You may not need all the
stock. The rice is cooked when it is just softened and has a nice shiny
glaze. Remove the garlic clove.
stir in the vegetables and remaining chives and return to a gentle
simmer, adding a little extra stock if needed. Stir in the last of the
butter, the grated parmesan and the mascarpone. Check the seasoning.
Divide immediately between four warmed shallow bowls, drizzle over a
little oil and scatter the parmesan shavings onto each serving.
800g young broad beans in the pod (to give about 200g/8oz shelled beans)
200g fresh young asparagus
400g young peas in the pod (to give about 100g/4oz shelled peas)
90g pack prosciutto, sliced into ribbons
125g bag mixed salad leaves
100g pecorino cheese, shaved
For the dressing
50g fresh watercress, roughly chopped
6 tbsp extra-virgin olive oil
2 tbsp cider vinegar
Ready in 35-40 minutes
the potatoes in boiling salted water for 10-15 minutes until tender.
Drain and halve when cool enough to handle; set aside. Blanch the
shelled broad beans and the asparagus in boiling salted water for 2-3
minutes. Drain in a sieve and cool under running cold water. Drain
again, fish out the asparagus, then peel off the hard outer skins from
the beans – make a nick in the tops and pop the beans out. Blanch the
shelled peas in a separate pan for 1 minute. Toss the asparagus, beans,
peas, potatoes and prosciutto together.
the dressing, put all the ingredients in a blender or food processor
and blitz until really smooth and bright green. Season with salt and
pepper. To serve, toss the salad leaves with a spoonful or two of
dressing and arrange on plates. Pile the vegetable mixture on top,
season, then drizzle over the remaining dressing and scatter with the
Bring a pan of salted water to the boil.
Tip in the pasta, cook for 3-4 mins. Add the
frozen peas and broad beans, then cook for
1 min more to heat through. Drain well,
then toss through the olive oil and lemon
zest. Place on plates, dollop over the ricotta