Last week, I had the pleasure of trying out a range of Cole & Mason products in a test kitchen with Chef Rachel Green. Hosted by John Lewis, the occasion served as an fun way to experiment with flavours and seasoning with a range of herbs and spices and awesome kitchen gear – I loved Cole & Mason’s pestle and mortars and spice racks!
Rachel, a “woman for all seasons” who’s “cooking for Britain” was an absolute delight to cook alongside and to learn from. Observing her in the kitchen (not to mention getting to sample here her excellent food) was the highlight of the week. Nothing fancy but big on yum, Rachel’s recipe’s were down to earth, easy to follow and (most importantly) delicious.
Here’s her recipe for a very tasty salsa verde. Check back soon for more of Rachel’s recipes from our day with John Lewis and Cole & Mason.
Pestle and Mortar Practical: Make Your Own Salsa Verde
Ingredients
- 1 tablespoon flat leaf parsley leaves, roughly chopped;
- 1 small lemon, zested and juiced;
- 2 tablespoons of capers, drained;
- 2 garlic cloves, peeled and crushed;
- 150ml rapeseed oil;
- ½ tbsp Dijon mustard;
- 2 tablespoons of mint leaves, roughly chopped;
- Sea salt and black pepper.
Instruction
- Pound the garlic and sea salt together to create a smooth paste;
- Add the parsley, mint and lemon zest, pound again until the herbs are broken down;
- Add the capers and pound until slightly broken up;
- Add the lemon juice, rapeseed oil, mustard and black pepper;
- Add a little more salt to taste if necessary.
