AT A GLANCE
"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.
|01||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).|
|02||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.|
|03||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.|
|04||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.