Spicy Tenderstem® with Salted lemon yoghurt

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Recipe

Created by Jane Lovell

Portrait

I work on textures and flavours in a completely impulsive fashion. It depends what's in the fridge/supermarket... or the nearby woods(!) I like the dish to look good (colours very important) and be interesting on the palate. A range of complimentary flavours, but with a bite or a crunch or a splash of something unexpected.

  • Created by Jane Lovell
  • 5 mins preparation
  • 5 mins cooking
  • Serves 2

Spiced Tenderstem® sauteed with black pepper served on salted lemon yoghurt and drizzled with tomato paprika butter

Ingredients
  • Tenderstem®
  • Olive oil for sauteeing and drizzling
  • Natural yoghurt
  • Freshly squeezed half lemon
  • Paprika
  • Tomato puree or red pesto
  • Salted butter
  • Black pepper
Method
  1. Lightly sautee the Tenderstem® until softened (but not soft!)

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  2. Meanwhile, in a serving dish, mix three tbsps natural yoghurt with lemon juice (add zest if you fancy) and some coarsely ground sea salt.

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  3. Melt a dessertspoon good salted butter with half teaspoon hot paprika and a teaspoon of tomato puree (or red pesto).

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  4. Arrange Tenderstem® on top of the yoghurt and drizzle with tomato paprika butter and some good olive oil.

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