Recipe of the day

Lamb cutlets, minted pea purée, ribbons of parsnip & carrotLamb cutlets, minted pea purée, ribbons of parsnip & carrotThere's no need for sauce with the fresh minty flavour of the purée. If you prefer you can add a little stock to the purée to make it softer and more moist.

Vegetable & Chickpea 'Bouillabaisse'

Ray McVinnie provides inspiration for simple summer meals.

by Ray McVinne | Cuisine issue #156 | Thursday, 27 December, 2012
Slow-fry chopped onions, garlic, saffron, thyme and thickly sliced zucchini and carrots in plenty of extra virgin olive oil until the onion is soft. Add a couple of drained cans of chickpeas, canned chopped tomatoes and enough vegetable stock to cover. Bring to the boil then simmer for 10 minutes or until the carrots are tender. Add peas and baby spinach and simmer for 3 minutes. Serve in wide bowls, topped with grated Gruyere cheese and a sprinkle of parsley.

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