Green beans with anchovies recipes

Serves 2-3

green beans 200g
anchovies 6 large fillets
an egg yolk
olive oil 4 tbsp
red wine vinegar 2 tbsp

Trim the beans. Bring a deep pan of water to the boil, then salt it lightly.

Lower the beans into the boiling water and cook for 6 minutes, no longer. Mash the anchovies to a paste with a mortar and pestle, then mix in the egg yolk. Adding the oil a little at a time, mix thoroughly in a repetitive clockwise motion until you have a loose, mayonnaise-like dressing. Then mix in the vinegar.

Drain the beans in a colander then, while they are still hot, toss them in the dressing and serve with the steak.

Wichet Khongphoon’s vegan laab aubergine recipe

You can make most of the elements of this dish ahead of time and reheat them as needed.

Serves 5
aubergines 5
mint leaves 20
red shallots 2, thinly sliced
cooked sticky or jasmine rice to serve
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For the sauce
palm sugar 40g
soy sauce 75ml (preferably gluten-free)
water 50ml
tamarind water 100ml (see note)
lime juice 15ml

For the roasted aromatic ground rice
sticky rice 25g, uncooked
jasmine rice 25g, uncooked
galangal 1 tsp finely sliced
kaffir lime leaves 2
lemongrass 1 tsp, finely sliced

For the crispy shallots
vegetable oil 500g
shallots 100g, thinly sliced
dried bird’s eye chillies 10

Run the tip of a sharp knife all the way from top to bottom of the aubergines. Grill the aubergines till they are soft – do not worry if the skins are burnt, this will add smoky flavour. Once they are ready, remove the aubergines from the grill and place them in a deep bowl and cover with clingfilm for 10 minutes. When the skin has softened and they’re cool enough to handle, peel off the skin.

For the sauce, heat the palm sugar, soy sauce, water and tamarind water on medium heat. Bring the mixture to boil, then remove it from the heat to cool a little and add the lime juice. The sauce should taste sour, salty and a little sweet.

For the roasted ground rice, dry fry the sticky rice and jasmine rice on a very low heat for 10 minutes then add the galangal, kaffir lime leaves and lemongrass. Keep stirring till all the herbs and rice turn golden. Leave to cool then grind to fine powder.

For the crispy shallots and chillies, heat the oil to a medium heat. To test if the oil is ready, drop a small piece of shallot into the oil. If it floats and does not burn immediately, that means it’s ready. Gently sprinkle the sliced shallots into the heated oil, add a pinch of salt, and keep stirring until it all becomes golden. Use a slotted spoon to remove the shallots from the oil and spread them on kitchen roll to drain. In the same oil, add the bird’s eye chillies and keep stirring. It will take just 30 seconds to crisp the chillies, then remove them to the kitchen roll.

To serve, if you prepared the aubergines and sauce in advance, reheat the aubergines under the grill and reheat the sauce. Cut each aubergine into 6 chunks, place them on a shallow plate and dress with all the tamarind sauce. Crush half of the crispy chillies, then sprinkle on top of aubergines. Tear the mint and sprinkle over aubergines. Sprinkle with the raw sliced red shallot. Sprinkle over all the ground rice powder, then top with the crispy fried shallots and remaining fried chilli. Serve with sticky rice or jasmine rice.

Note To make tamarind water, combine 100g tamarind pods with 500ml water and boil for 5 minutes. Leave to cool, then squeeze the tamarind for 5 minutes to extract the flavour. Strain the water, discard the tamarind seed and fibre, and freeze any juice you don’t use.
Wichet Khongphoon is the chef-owner of Supawan, London N1

Giorgio Locatelli’s chargrilled quail with apple, frisee and lamb’s lettuce

This is a really fresh salad with some nice acidity and sharpness from the apple. You can grill the quail on the barbecue.

Serves 8
quails 6 large
garlic 1 clove, sliced
mild red chilli 1, sliced
fresh rosemary 1 sprig
extra virgin olive oil 4 tbsp
lamb’s lettuce 600g
frisee leaves from 2 heads
granny smith apples 2, peeled, cored and sliced
Giorgio’s dressing 4 tbsp (see below)
apple balsamic (or balsamic) vinegar 3 tbsp

For Giorgio’s dressing (makes about 375ml)
sea salt ½ tsp
red wine vinegar 3 tbsp
white wine vinegar 2 tbsp
extra virgin olive oil 300ml, preferably a fruity southern Italian one

To make Giorgio’s dressing, put the salt into a bowl. Add the vinegars and leave for a minute to allow the salt to dissolve. Whisk in the olive oil, with 2 tablespoons of water, until the liquids emulsify. Now you can pour the vinaigrette into a clean squeezy bottle and keep it in the fridge for up to a month. It will separate, so just give it a good shake before you use it.

With kitchen scissors, cut each quail in half. Put into a large dish or container and scatter with the garlic and chilli, add the rosemary and drizzle with half the olive oil. Leave in the fridge to marinate for 12 hours, or overnight.

When ready to cook, lift the quail from the marinade and pat them dry with kitchen paper. Preheat the oven to 180C/gas mark 4.

Heat a griddle pan or sauté pan that will transfer to the oven and cook the halves of quail, skin side down, until the skin is crispy. Transfer the pan to the oven for 3-4 minutes, until the quail meat is cooked through. To check, insert a sharp knife into the thighs and the juices should run clear.

In a large bowl mix the lamb’s lettuce, frisee and apple and toss with Giorgio’s dressing, then transfer to a serving dish, place the quail on top, and finish with the rest of the olive oil and the balsamic vinegar.
From Made at Home by Giorgio Locatelli (Fourth Estate, £26)