In the first of a three-strong series of videos, the Tredwells chef explains why kitchens should take a seasonal approach.
“It’s really important that seasonality plays a big part on menus,” says Nicholson, who will launch a three-month pop-up in Hackney called All’s Well later this month.
“To start, with food just tastes better. It also means that food is local, either grown in the UK or nearby. It’s also fresher and when things are bought in season they’re often more affordable, too.”
Nicholson says that the sustainability benefits of making menus more seasonal include supporting local growers and producers and that the food typically has less distance to travel.
“It’s important to work with your suppliers and find out what is coming into season and what’s about to go out of season. That way you can ensure your menus are as up to date as possible.”
Next week, Nicholson will be cooking Tenderstem® broccoli, onion, cheddar and caper tarts.
To find out more about Tenderstem® head here.
Ingredients
400g Tenderstem®
250g Cooked chickpeas
2 tbsp Tahini
2 tbsp Olive oil
1 Lemon, zest and juice
100g Créme fraíche
Salt and pepper
For the salsa verde
20g Tarragon, leaves chopped
20g Flat leaf parsley, leaves chopped
20g Capers, finely chopped
1 Lemon, zest and juice
125ml extra virgin olive oil
1. To make the salsa verde, place everything in a blender and pulse until a slightly chunky paste is formed. Season with salt.
2. Place half of the chickpeas in a blender with the tahini, olive oil, lemon juice and zest. Add 4 tbsp of water and blend until smooth, adding more water if necessary. Season well with salt. Roughly chop the remaining chickpeas and mix through.
3. Bring a large pan of salted water to the boil and blanch the broccoli for 1 minute. Remove and drain well. Season with salt then blow torch. Place the chickpea purée onto a plate then top with the broccoli. Dollop on the créme fraíche followed by the salsa verde.