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We have asked the amazingly talented Mash to share a spring feast with you all. Perfect timing for the next flurry of bank holiday weekends and sunshine. If you don’t follow her already, you must- her Instagram will make your tummy rumble

 

I grew up in a household where everything revolved around food: cooking it, eating it, talking and arguing about it! I live in London but my mum is from Lebanon and my dad from Italy. Two countries with very strong, proud culinary cultures. It was probably inevitable that food was going to become an obsession for me. Looking back, I see that my parents were making traditional food from their countries for us as a way to show pride in their ethnicity and culture and also perhaps to stave off homesickness.

I have always loved to cook and feed people and feel so lucky that I’ve managed to turn that into a job – from cooking for intimate dinner parties to larger events, like weddings, I love it all. I also host monthly supper clubs with my wonderful friend, Maura, at her beautiful little pub, The Jolly Woodman in Beckenham.

Here are some recipes for a seasonal spread of springtime sharing dishes. Serves 4 generously

spring recipe

Spiced pollock kofta with garlicky dill yoghurt, quick-pickled red onions, chilli and sorrel

 

Ingredients

4 tbsp Olive oil
4 fillets/700-750g Pollock (or other white fish, such as cod or haddock)
2 large Red onions – 1 finely chopped, 1finely sliced into rings
4 cloves of Garlic – finely chopped
1 Egg
20g Parsley-  finely chopped
20g Dill- roughly chopped
1 tsp Allspice
1 tsp Cumin
200g Greek yoghurt
1 Red chilli- finely sliced
1/2 Lemon – juice of
Sorrel- handful of micro leaves
100ml Cider vinegar
1 tbsp Caster sugar
Salt & pepper

• Start by pickling the onions- pour the vinegar into a pan, add the sugar and a teaspoon of salt and bring to a simmer. Once the sugar has dissolved, remove from the heat. Pack the onions into a sterilised jar, pour over the warm vinegar and seal. Leave to pickle for an hour at least.

• Heat 2 tbsp of olive oil in a large frying pan and add the chopped onions. Cook gently for 10 minutes, moving around the pan occasionally, until soft and starting to turn golden.
• Add 3/4 of the garlic, cook for another couple of minutes then remove everything from the pan and leave to cool.
• Put the pollock into a food processor and pulse until finely chopped.
• Combine the fish in a large bowl with the cooked onion and garlic, parsley, egg, allspice, cumin, a teaspoon of salt and another of black pepper.
• Mix well and then form the kofta, pressing and compacting them so that they don’t fall apart when frying. You should make around 18.
• Heat another 2 tbsp of oil in the frying pan and when hot, fry the kofta in batches for about 5 minutes, carefully turning occasionally to ensure they brown on all sides. Transfer to a lined baking tray and bake for 5 minutes at 170°c until fully cooked through.
• Meanwhile, mix the remaining chopped garlic with the yoghurt, dill and lemon juice.
• To serve, spoon the garlicky dill yoghurt onto a large platter, top with the kofta, then the pickled red onions, chilli and sorrel leaves.

Charred spring onions with a beetroot and tahini dip

Ingredients

1 bunch of Spring onions- ends trimmed and outer layer removed
1 tbsp Olive oil
300g of Beetroot- stalks trimmed
2 tbsp Tahini
2 cloves of Garlic
1tbsp Lemon juice 1 tbsp
1tsp Cumin

• For the spring onions: brush with oil, season with salt and griddle over a high heat, turning occasionally until charred all over and tender.

• Bring a pot of water to a boil, add the beetroot and cook until tender (about 45 minutes) Drain and peel, add to a blender with tahini, lemon juice, salt and cumin.
• Spoon onto a plate and serve with the charred onions.

Herbed maftoul salad with kale, radish and sumac

Ingredients

1 Red onion-  finely chopped
150g Kale-  finely chopped
200g Maftoul (giant couscous)
1 Lemon- juice of
1tbsp Sumac- plus extra for sprinkling
20g Parsley- chopped
20g Mint-  chopped/chiffonade
10 Radishes- thinly sliced

• Bring water to a boil in a pan and cook maftoul until tender but retaining bite (about 20 minutes)
• In a bowl, whisk together lemon juice, olive oil, sumac, a pinch of salt and a grind of black pepper.
• Add the drained maftoul, kale, radishes, onions, parsley, mint and toss together. Check the seasoning and add more salt if needed, drizzle with more olive oil and sprinkle over some more sumac.

FEAST, SHARE, ENJOY AND SHARE WITH US

#WELLCHUFFED @thechuffedstore @_._.mash._._