Daily Mail - Daily Mail Weekend Magazine
ARTICHOKE & FENNEL PAELLA
Serves 4
l 4tbsp olive oil
l 2 fennel bulbs, trimmed and cut into wedges
l 1 large onion, finely chopped
l 1 green pepper, deseeded and diced (optional)
l 3 garlic cloves, finely chopped
l A few sprigs of thyme and rosemary
l 2tsp sweet paprika
l 1ltr (1¾pt) vegetable stock
l 1 large pinch of saffron
l 1tbsp tomato purée
l 2 strips of pared lemon zest
l 250g (9oz) paella rice
l 400g tin of cannellini beans, drained
l 150g (5½oz) green beans
l 6 chargrilled artichoke hearts, halved (from a jar or deli counter) Sea salt and freshly ground black pepper
Chopped parsley and lemon wedges, to serve
llheat, turning regularly, until caramelised on all the cut sides. Remove from the pan and set aside.
Add the remaining oil to the pan and gently cook the onion and green pepper, if using, over a medium heat until very soft and starting to caramelise. Add the garlic, thyme and rosemary, then sprinkle the paprika in and stir for another couple of minutes.
While the onions are cooking, heat the stock in a saucepan to boiling point, then add the saffron, tomato purée and lemon zest. Season with salt and pepper, remove from the heat and leave the stock to infuse until you are ready to use it.
Add the rice to the onion pan and stir for a minute or two to coat it with the flavoured oil. Spread it over the pan as evenly as you can, then pour in the stock. Arrange the cannellini beans, fennel, green beans and artichoke hearts over the rice. Bring to the boil, then turn down the heat and cook, trying to avoid stirring, until the rice is still on the firm side of al dente and most of the stock has been absorbed. This should take about 20 minutes over a gentle heat. Remove the pan from the heat, cover with foil, and leave to stand for 10 minutes.
Serve garnished with chopped parsley and lemon wedges.
l Up to 1.2ltr (2pt) almond milk
l 50g (1¾oz) caster sugar
l 75g (2¾oz) flaked almonds
l A few drops of almond
extract (optional)
l A generous pinch of salt
For the cherry compote 300g (10½oz) pitted black cherries (fresh or frozen)
l 50g (1¾oz) caster sugar
l 2tsp cornflour
l 1-2tbsp kirsch or cherry liqueur (optional)
A squeeze of lemon juice
llFirst make the rice pudding. Put the rice in a large saucepan with a litre of the almond milk, the sugar, flaked almonds and the almond extract, if using. Add a generous pinch of salt.
Slowly bring the milk to the boil, stirring every so often,
Avoid eating processed products where possible and try to use good, fresh ingredients