“These are not pickles in the sense of being made months in advance,” says Ross Lusted, “but a quick pickle.” You can, however, prepare them early in the day so you have more time with your guests.
Ingredients
Pink onions and capers
Soft leeks
Broad beans and parmesan
Method
Main
1.Toss cucumber in 2 tsp sea salt and set aside for 20 minutes. Rinse under cold water and drain well. Warm vinegar, flowers and mustard seeds in a saucepan over low heat (20-30 seconds), remove from heat, add oil. Pour over cucumbers and set aside to pickle (30 minutes).
2.Meanwhile, for pink onions and capers, heat oil, vinegar and 50ml water in a shallow frying pan. Add shallot, cut-side down, season to taste, add capers and cook over low heat, turning halfway, until starting to soften (10 minutes). Set aside to cool, turning occasionally to pickle evenly.
3.For soft leeks, preheat oven to 170C. Place leeks in a small baking dish with lemon rind and juice, bay leaf and 1 tsp sea salt, drizzle with olive oil. Cover with baking paper and roast until leeks are tender (30-35 minutes). Cool, then cut into small pieces and set aside.
4.For broad beans and parmesan, blanch broad beans until just tender (1-2 minutes). Refresh, drain, peel and combine with olive oil and garlic in a small saucepan over low heat until warmed through (30 seconds-1 minute). Season with salt and lemon juice, transfer to a serving dish, top with finely grated Parmigiano-Reggiano and serve warm with pickled vegetables (at room temperature) and fougasse.
Note Thyme flowers, mustard flowers and long red shallots (also known as banana shallots) are available from select greengrocers.
Notes
