RECIPE : SUMMER CRUDITÉ

Our Summer Crudité is a real crowd pleaser adding vibrant colours to your table. The vegetables are complimented with Mojo Verde, Cultured Cream & Smoked Paprika Salt. We have attached the full recipe below so you can re-create this at home on a gorgeous summer's evening.

SUMMER CRUDITÉ

You need
1kg new potatoes
4 cucumbers
2 bunches of leafy radish
1kg on the vine tomatoes
4 heads of baby gem
2 heads of celery
500g green beans (fine)

Step 1
To prepare the crudité, clean and trim all vegetables

Step 2
Slice the cucumbers and celery into batons

Step 3
Blanch the green beans in boiling water for 2 mins and place into iced water to ensure they remain crunchy but aren’t raw.

Step 4
Cook the potatoes in simmering water with mint and a glug of olive oil for around 15mins, allow them to cool in the water and remove

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MOJO VERDE

You need
1 bunch of coriander
½ bunch of parsley
2 cloves of garlic
1 green pepper
¼ teaspoon cumin
150ml olive oil
Splash of sherry vinegar

To make the Mojo Verde, blend all ingredients together until you have an intense, smooth and herby sauce.

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EXTRAS

500ml soured cream
smoked paprika mix with maldon salt
4 sprigs mint

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To assemble, take 3 ramekins and place an amount of soured cream, Mojo Verde and paprika salt.

Take a large platter and put the ramekins in the middle, arrange the vegetables around the edge making it look wild and abundant.

Enjoy!