Gnocchi With Wild Garlic Pesto

An Italian classic with a Cornish twist. Fluffy gnocchi smothered in a vibrant wild garlic pesto, made with fresh foraged ingredients. A perfect Vegetarian springtime dish that’s easy to make, and an affordable meal to feed the whole family.

Gnocchi With Wild Garlic Pesto Recipe By James Strawbridge

Ingredients

• For the Gnocchi:
• 500g peeled potatoes, mashed
• 130g plain flour
• 1 egg
• Pinch of salt

For the wild pesto:

• Large handful of wild garlic leaves, washed
• and roughly chopped
• 4 tbsp olive oil
• 1 tbsp toasted pine nuts
• Zest and juice of 1 lemon
• 1 tbsp grated parmesan
• Salt to season

To serve:

• Handful of wild rocket
• 1 leek, finely sliced
• 1 bag of spinach, wilted

Method

• Start by making your gnocchi. Combine the plain flour with salt and mix in an egg with a fork. Then gradually stir in the cooked mashed potato. I always use a ricer so that it is nice and smooth. When the mixture starts to resemble a soft dough. Turn out onto a floured work surface and roll into cylinders approximately 3/4 inch in diameter.
• Chop into bite size pieces and use a floured fork to make an indentation on one side. This helps the pesto sauce stick to the gnocchi when cooking later. Tray up and place in the fridge for 20 mins while you make the rest of the dish.
• For the pesto very simply blitz all your fresh ingredients in a food processor until smooth and season to taste.
• Bring a large saucepan of salted water to the boil for the pasta and cook the gnocchi in batches for 2-3 mins until they float to the surface. In another sauté pan cook your leeks until caramelised and wilt your spinach to accompany the dish.
• Using a slotted spoon remove your gnocchi from the pasta water and toss in a hot frying pan with a large spoonful of pesto.
• Serve your wild garlic pesto gnocchi on a bed of leeks and spinach garnished with wild rocket and pennywort. Finish with more grated parmesan and plenty of cracked black pepper

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Indulge in the fresh, tropical taste of coconut as it perfectly complements the rich and earthy black chickpeas in this Black Chickpea & Coconut Soup recipe. A hearty bowl of goodness that warms both the body and soul.

Black Chickpea & Coconut Soup Recipe By James Strawbridge

Serves 4

Ingredients

• 1 red pepper, thinly sliced
• 1 carrot, peeled and thinly
• sliced
• 1 tin of black chickpeas,
• drained
• 1 can of coconut milk
• 1 tsp vegetable bouillon
• 500ml water
• Handful of finely chopped
• spring greens
• 1 tsp grated root ginger
• 1 tbsp red Thai curry paste
• 4 kaffir lime leaves

Method

1. Prepare all your ingredients in advance and start by warming your curry paste and ginger in a large saucepan pan. Stir in peppers and carrots and sauté for 2-3 mins. Then add in all your other ingredients into the saucepan and slowly heat through on the stove. Don’t boil the soup hard but instead allow to develop flavour as the vegetables and chickpeas cook in the coconut milk.
2. Cook on a medium low simmer for about 25-30 mins and serve with freshly chopped coriander. This soup works well as a fragrant lunchtime treat or can be bulked out with rice noodles or jasmine rice for a hearty supper.

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Indulge in the classic French flavours of Coq au Vin made with a tender, free range chicken - the perfect comfort food for a cosy night in. The dish is a perfect way to enjoy the rich, warming flavours of red wine, onions, rosemary, and pancetta, all simmered together to create a sumptuous sauce.

Coq Au Vin Recipe By James Strawbridge

Serves 4

Ingredients

For the chicken:

• 1 whole free-range
• chicken
• 1 bottle of red wine
• 50g butter
• 1 tbsp plain flour
• 1 bulb of garlic
• 6 shallots, peeled and halved
• 4 bay leaves
• 4 sprigs of rosemary
• 500ml chicken stock
• 150g diced pancetta
• 1 tbsp porcini paste
• 1 tbsp capers
• 1 tbsp Dijon Mustard
• 8 -12 silverskin onion

For the potatoes:

• 4 large jacket potatoes
• 75 butter, diced
• 150ml milk
• 4 tbsp vegetable oil
• Sea salt

Method

1. Preheat your oven to 180˚C. In a large casserole pan sauté your shallots, garlic, pancetta and capers with butter, mustard, herbs and silverskin onions. Caramelise and cook for 5-10 mins to develop depth of flavour. Then sprinkle with flour and add your chicken. Try to gently sear the skin of the chicken in the pan. Turn carefully with a large set of tongs.
2. After 4-5 mins add the bottle of red wine to deglaze the pan. Top up your pan with stock and porcini paste and bring back up to the boil on the hob.
3. Cover the hot pot with a lid and transfer to the oven to roast for 30-40 mins.
4. Increase the oven temp to 200˚C and add in a tray of potatoes coated with a little oil and good pinch of salt. Cook for a final 1 hour 10 mins.
5. Remove the chicken from the oven and allow to rest. Mash the cooked fluffy potato into a smooth pomme puree with a generous knob of butter and splash of milk. Season to taste.
6. Fry the jacket potato skins in hot veg oil for 4-5 mins until golden and crispy. Drain off excess oil on kitchen roll and season with salt.
7. Serve the carved chicken and juicy onions with mash, crispy skins and some fresh greens on the side.

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This simple one-pot creation is perfect for a cold winter evening in front of the fire. Warming spices, aromatic herbs and smoky chorizo combine for a sublime dish, inspired by the iconic Spanish flavours of Spain.

Chicken & Chorizo Recipe By James Strawbridge

Serves 4

Ingredients

4 Free range chicken breasts

2 chorizo sausages, sliced

1 can of black beans

6 spring onions

4 shallots, peeled and halved

12 sundried tomatoes, roughly chopped

100ml pastis [Alternatively use a white vermouth or dry white wine]

1 tbsp paprika

1 tsp tarragon

1 tsp seaweed flakes

½ tsp fennel seeds

Pinch of saffron

1 tsp salt and peppery Cornish Sea Salt

1 litre of chicken stock

2 tbsp garlic oil

50g butter

Method:

1.     Preheat your oven to 180˚C. Sauté shallots in garlic oil and butter with chorizo for 5-6 mins. Then add in the marinaded chicken breasts and sear on all sides.

2.     Next add in the spring onions, sundried tomatoes, and beans. Finish by pouring in stock and reducing the heat to a low simmer.

3.     After 5 mins cover and transfer to a preheated oven to bake for 35-40 mins or until the chicken is more than 73˚C.

4.     Serve with basmati rice or steamed new potatoes.

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For a hearty vegetarian stew why not try this warming recipe with sweet tasting root vegetables, earthy lentils and a few tangy olives. Ideal comfort food as the nights draw in and the weather gets colder.

Cornish Root Stew Recipe By James Strawbridge

Serves 4

Ingredients

2 sticks of celery, sliced

2 carrots, peeled and diced

1 large parsnip, peeled and diced

1 large onion, diced

400g chopped tomato

1.5 litre veg stock

200g cooked lentils

100g sundried tomato

Handful of chopped curly kale

75g olives, roughly chopped

1 tbsp olive oil

1 tbsp paprika

1 tsp finely chopped garlic

½ tsp cracked black pepper

1 bay leaf

Pinch of sea salt to season

Crispy onions to garnish

12 basil leaves, finely sliced

Method:

1. Heat the oil in a large saucepan and sauté onion, celery, parsnip, and carrot for 5-10 mins.

2. Next add in paprika, garlic, bay and veg stock. Simmer for 15-20 mins until the carrot softens and then stir in chopped tomato, olives, lentils, kale cooking for a further 5-6 mins.

3. Season to taste and garnish with crispy onions and basil. Serve with crusty bread.

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Serving up another instalment from Strawbridge Kitchen with James Strawbridge. This bean salad and spinach recipe is a hearty classic to complement the turn in weather!

This recipe is perfect for a healthy midweek meal, full of colour and packed with flavour. The generous portion of wilted spinach is delicious served with a green chilli and minted yogurt dip.

Bean Salad & Spinach Recipe By James Strawbridge

Serves 2

Ingredients

For the bean salad:

250g butter beans
1 carrot, diced
1 onion, finely sliced
1 stick of celery, finely sliced
1 red pepper, diced
1 tbsp hazelnuts, chopped
1 tbsp panko breadcrumbs
1 tsp finely chopped garlic
1 tbsp olive oil
Sea salt to season

For the yogurt:

4 tbsp natural yogurt
½ grated cucumber
6 mint leaves finely sliced
1 tsp green chilli paste

To serve:

Garlic bread
1 lemon, segments
Large handful of spinach, chopped
Pinch of grated nutmeg
1 tsp olive oil

Method

1. Make your yogurt dip by mixing cucumber, mint and green chilli with yogurt. Season to taste.
2. For the bean salad sauté onion, pepper, celery and carrot in oil with garlic for 10-12 mins on a medium heat. Then add in the beans and juice of ½ lemon. Season to taste and toss with hazelnuts and crunchy breadcrumbs.
3. Wilt the chopped spinach in oil after washing and cook for 4-5 mins. Then season with a pinch of salt and some grated nutmeg. Finish with extra lemon.
   Serve with warm garlic bread.

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We're back at Strawbridge Kitchen with a seasonal special from James Strawbridge this week.

This wild salmon recipe is my twist on an autumnal salad, served warm and perfect for a midweek meal it's a great way to boost your immune system as the weather gets colder. The roasted broccoli and kale provide a grassy, mineral depth of flavour that works really well with sweet, aromatic salmon and a hint of citrus to blend the two together.

Wild Salmon With Green Salad Recipe

Serves 2

Ingredients

For the salmon:
2 fillets of wild MSC salmon @mscintheuk
1 tbsp olive oil 1 tsp finely chopped rosemary
Zest and juice of 1 lemon
Pinch of sea salt flakes
Pinch of cracked black pepper

For the salad:
1 broccoli, stalk and florets roughly chopped
2 spring onions, sliced
Larger handful of curly kale
2 tbsp olive oil
Pinch of Dukkha to garnish [optional]

Method:

1. Preheat your oven to 200˚C. Blanche your broccoli in a pan of salted boiling water for 3-4 mins. Then drain and place on a roasting tray drizzled with oil and seasoned with a small pinch of salt. Roast for 20-25 mins. Add the kale for the last 5 mins so that it wilts and starts to crisp up a bit on the frilly edges.
2. Heat a non-stick frying pan with a little olive oil. Rub your salt, lemon zest, pepper and rosemary into the fish and cook skin side down. Fry for 4-5 mins until the skin is crispy and starts to brown, then flip over carefully and cook for 2-3 mins on the other side.
3. Remove the roasted broccoli and kale from the roasting tray and toss with spring onions and lemon juice. Season to taste.
4. Serve the pan-fried salmon on a bed of the green salad and sprinkle with spicy dukkha to serve.

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As James Strawbridge's Kettle Co Kitchen design takes shape, James will be sharing seasonal recipes over the coming months. This week we take our first step into the Strawbridge Kitchen, with an easy to make, comforting dish.

Save it down for later!

Comfort food doesn't always have to come from a takeaway. This gyros chicken wrap is inspired by Middle Eastern spices and tastes of exotic holiday food but it's easy to make at home in your kitchen. The cooling yogurt sauce and spicy chicken strips make a special combination with chips to bulk it out and a little lettuce to remove any guilt about doubling up your carbs. To me this is a perfect recipe for a lazy Friday night night on the sofa.

Chicken Gyros Recipe

Serves 2

Ingredients:

2 free-range chicken breasts, sliced

2 cloves of garlic, finely diced

2 tbsp olive oil

1 tsp paprika

1 tsp sumac

1 tsp Lebanese seven spice

½ tsp smoked sea salt

½ tsp fennel seeds

To serve:

Handful of skin on chips

2 flatbreads

1 little gem lettuce, shredded

2 tbsp tzatziki

2 sprigs of rosemary

Method:

1. Preheat your oven to 200˚C and cook your oven chips for 25 mins until golden. Season with sea salt and cracked black pepper.

2. Marinade your sliced chicken in the spices and oil and season with smoked salt. Cook in a hot non-stick frying pan for 8-10 mins.

3. Warm your flatbreads in the oven with a light sprinkle of water for 3-4 minutes to make them more pliable.

4. Wrap a handful of your chips, some shredded lettuce and half the chicken and seal closed with a rosemary skewer. Drizzle with a little tzatziki before serving.

Recipe Card

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