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Our area is blessed with top chefs, including French maestro Bruno Loubet. In a sneak preview from his new cookbook, Bruno shares his recipe for an impressive seasonal vegetable dish...

Bruno Loubet's - COCOTTE OF SPRING AND SUMMER VEGETABLES

Ingredients

4 tbsp olive oil
12 baby carrots
6 baby fennel bulbs, trimmed
and peeled
18 small radishes, trimmed
1 garlic clove
1 tbsp summer savoury
6 baby leeks, trimmed
4 runner beans, topped, tailed
and cut into pieces
6 baby courgettes
150g podded fresh broad beans
or frozen broad beans
150g peas
12 cherry tomatoes
6 asparagus spears
2 tbsp double cream
knob of butter
½ tsp thyme leaves
1 tbsp chopped flat-leaf parsley
2 tbsp chopped chives
1 tbsp chopped chervil
2 tbsp basil
salt and black pepper
¼ lemon, to finish

Method

Bruno says: 'My father used to love his garden (as do I); it was his pride and joy. In spring and summer, he often used to bring home a large basket with a colourful selection of young vegetables. The look on his face and his body language sent a clear message; here was a man that was excited, proud and happy with the fruits of his labour. He always handed the basket to my mother like a beautiful bouquet of flowers.

A couple of hours later, the little gems would end up in the middle of the kitchen table in a large Le Creuset cocotte, exuding the most lovely scent and confirming their organic credentials. The dish can be finished by grating Parmesan cheese into the cooking liquid when you add the cream, and adding some shavings on top.'

Heat the olive oil in a large pot over a medium heat. Add the carrots, fennel and radishes.

Season with salt and pepper then add the garlic and summer savoury. Stir well, cover with a lid and lower the heat as far as it will go. Cook for about five minutes or until the carrots are al dente, then remove the lid and add the baby leeks and runner beans. Stir well then add half a glass of water.

Replace the lid, keeping it slightly ajar at one side. Leave to cook for three minutes, then add the remaining vegetables. Mix well, then add another half-glass of water and replace the lid, again slightly ajar, and cook for a further three minutes. Remove the lid, then add the cream, butter and the herbs, swirl the pan to mix everything together (using a spoon to mix it might break up or damage the delicate vegetables), then squeeze over a little lemon juice.
Swirl again then serve the pot in the middle of the table.

Mange Tout by Bruno Loubet with photos by Jonathan Lovekin will be published on 6 June (Ebury Press; £25)

'Bistrot Bruno Loubet is offering CDW wristband wearers a complimentary Rhubarb and Strawberry Kir Royale between 12pm-7pm during the festival.

www.bistrotbrunoloubet.com

 

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