This dish is great to eat in the run up to Christmas as it’s quick, easy, tasty and contains little heavy protein (after all, Advent, like Lent is associated with dietary restraint). But, it is also delightful contrast after Christmas when you are jaded from eating heavy meals and need to divert your palate after feasting on the intense flavours, spices and winter herbs of the festive season.
I’ve had a heavy cold in the last few weeks and have approached cooking with deep reluctance. Low on a lot of kitchen staples, I’ve been driven to invention, combining ingredients to make something to please my peaky palate and soothe my senses! With a yen to eat something light, flavourful and quick to prepare I searched in the fridge and found a carton of cream, a fennel bulb, some courgettes, and then spotted a bowl of lemons on the table. (As I wrote in my April recipe -Mushrooms, wild garlic and cream on toast - cream is a most useful ingredient to have in your fridge as it makes a great base for a quick pasta sauce). When I discovered I was out of parmesan cheese, I added an egg and a generous sprinkle of smoked Achill Sea salt to finish the dish.
Serves 3-4 as lunch or a light supper– depending on levels of hunger of course!
Additions or variations
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Recipes from Katie Verling & Jacques