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Digital Launch of OmVed Gardens x WFP Chefs Table

The workshop, hosted by OmVed Executive Chef, Arthur Potts-Dawson, saw more than 50 people join us for a live cook-along. Arthur’s guests in the kitchen included Manal Al Alem in Dubai, with her tabbouleh and za’atar flatbread recipe, Sophie Godwin talking about her new charity NHSnacks, Vicky Chown sharing her knowledge on seasonal vegetables, and finally Arthur, cooking up a summer salad of asparagus, peas and potatoes with fresh leaves and toasted walnuts.

See below for the full recipe:
Ingredients
  • Fresh asparagus 200g
  • Small salad potatoes 200g
  • Fresh shelled peas 100g
  • Fresh mint leaves 15
  • Rocket leaves 15
  • Dandelion leaves (if available) 15
  • Walnuts 25g
  • Pumpkin seeds 10g
  • Dijon mustard 1 tbsp
  • Cider vinegar 2 tbsp
  • Light olive oil 3 tbsp
  • Sea salt and fresh black pepper
Method
  1. Wash the new potatoes and cover them with cold water, add a pinch of salt and place on a medium to high heat until the water boils then turn the heat down to a simmer and cook for 15-20 minutes.
  2. Hold the asparagus bunch in your hand with the bottoms up and with your fingers bend the base of each spear until it snaps, this is where the tough fibres stop. Use the trimmings for an asparagus soup. Wash the asparagus and slice diagonally along the length. Heat a frying pan and add the sliced asparagus to it when hot. Immediately pour in some water to cook the asparagus quickly and lightly. After one minute strain the asparagus and reserve warm while you cook the peas in the same way as the asparagus, strain the peas after two minutes of cooking and keep warm in a bowl. Mix the mustard, vinegar and oil together to make the dressing and add half of the dressing the warm peas.
  3. Slice the cooked potatoes into circles half a centimetre thick. Arrange the asparagus spears/slices around the plate like the spokes of a wheel and place the potatoes in the hub of the asparagus wheel creating an inner circle. Mix the peas well and place them in the middle of the plate. Toast the pumpkin seeds and walnuts, crush them lightly and sprinkle them over the top of the salad. Finally placing the dandelion and rocket leaves around the plate and drizzle with the remaining vinaigrette.

The next Chefs’ Table event will take place in late June/early July. Keep an eye out in our events section for more details.

For more info on the World Food Programme’s work, visit their website.