Cooking with Anna Barnett
We visit our favourite London cook and food writer Anna Barnett. She was kind enough to cook up some of her new dishes that are really easy to make and super delicious (trust us we ate them all after the shoot!)
Give them a try for yourself
Chilled Avocado & Cucumber Soup with Samphire & Spinach
Feeds 2 // Preparation Time 5 minutes // Cooking Time 5 minutes
Ingredients
1 and half cucumbers - roughly chopped
2 ripe Hass avocados
Generous glug of extra virgin olivie oil
Juice and zest of half a lemon
2 sprigs of oregano leaves - leaves removed from stalk
2 sprigs of parsley - leaves removed from stalk
Generous sprinkle of sea salt flakes
Several turns of freshly ground black pepper
Toppings
Handful of samphire
2 handfuls of spinach
3 tbsp of toasted mixed seeds
1/2 lemon juice and zest
Instructions
Blitz all soup ingredients in a food processor until smooth. Place in an airtight container and cover with a squeeze of lemon juice and refrigerate until ready to serve. For the toppings, simply toast the mixed seeds in a dry nonstick pan over a medium heat until they begin to pop slightly then set to one side. Add both the samphire and spinach to the saucepan with a dash of oil and fry over a medium heat for a minute or until the spinach wilts. Remove from the heat add a squeeze of lemon and allow to cool. Serve on top of the chilled soup with a generous sprinkle of toasted seeds.
Minted Summer Mash with Roasted Fennel & Courgette
Feeds 4 // Preparation Time 5 minutes // Cooking Time 25 minutes
Ingredients
600g potatoes (Desiree/ King Edwards) - peeled and roughly chopped
Bunch of mint
1 large bulb of fennel – cut into four lengthways
2 courgettes, green or yellow – roughly chopped
Bunch of spring onions – left whole
150g green beans
Small bunch of oregano
Olive oil
Sea salt flakes
Freshly ground black pepper
Juice of ½ a lemon
Instructions
Preheat the oven to 180 degrees Celsius. Bring a large pan of salted water to the boil and add the peeled and chopped potatoes (remember to keep the size of the potato uniform so they cook evenly). Cook for around 12-15 minutes or until soft but not crumbling. Once cooked, drain and set to one side, cover with several generous glugs of oil, add in a couple of sprigs of mint and place the lid on the pan. Allow to steam for five minutes before mashing. Prepare the vegetables and place in a roasting dish, add a good glug of olive oil and seasoning and roast for 15-20 minutes or until the edges start to crisp up a little. Once the potatoes have steamed slightly remove the sprigs of mint then mash the potatoes adding in a little extra oil if needed. Add in your seasoning and place another few sprigs of mint back in amongst the mashed potatoes, place the lid
back on and set to one side until ready to serve. I love serving this dish up on one large platter and letting everyone dive in. So just spoon the mash out onto a large sharing dish (removing the sprigs of mint that have been infusing) and add on the roasted veg. Finally sprinkle over some chopped oregano and small mint leaves and add a little extra drizzle of oil, seasoning and lemon juice before serving.
Minted Pineapple and Parsley Breakfast Smoothie
Feeds 2 // Preparation Time 5 minutes
Ingredients
¼ Pineapple – skin removed & roughly chopped
1 frozen banana
½ lemon
½ cucumber
1 large sprig of mint – leaves removed from the stem
2 large sprigs of parsley – leaves removed from the stem
Instructions
Combine all ingredients and blend until smooth. Serve with ice.
For more recipes from Anna Barnett check out her site here
