produce

We plate up celery, asparagus, artichokes and carrots with Dirty Clean Food meats to celebrate spring harvests.

Producer & Styling Anna Flanders

Recipe Development Amanda Daniel

Food Prep & Styling Fenella Peacock

produce GROWER

An eloquent, yet simple, green spring starter with an inspired and cleansing dressing. Serve warm. Great with: fresh cheese, toasted pinenuts and grilled chicken.

¼ cup French tarragon leaves*

¼ cup Italian parsley

¼ cup mint leaves

1 small green onion

1 teaspoon honey

Pinch salt

White pepper

¼ cup water

1 bunch asparagus

3 tbsp extra-virgin olive oil (EVOO)

1 leek, sliced 5mm thick

4 kipfler potatoes, steamed or boiled with salt and cut in half

¼ cup French tarragon, leaves picked*

Grey salt

Freshly ground black pepper

To prepare the spring herb puree: wash all the herbs and pick off leaves. Place leaves with green onion, honey, salt, pepper and water in a blender and puree until a fine consistency. Check seasoning. It should be herbaceous. Set aside.

To prepare the asparagus: snap off woody ends, chop stalks into 2cm long pieces and leave tip ends longer. In a sauté pan, heat the EVOO, then add asparagus, leek, potato, tarragon and seasoning. Sauté until the asparagus is just tender and the leek starts to colour. Check seasoning and place on a platter.

Finish the dish with a casual drizzle of the herb puree around the outside. Place excess herb puree on the side. Serve hot or room temperature.

This punchy, garlicky, tangy hit gives celery a whole new dimension. Prep it the day before. Great with: a rare steak, as an antipasto, on sourdough toast or toss with roast chicken.

6 large celery stalks, sliced 2cm thick

½ large red onion, finely sliced

6 small radishes, sliced

4 or 5 cloves garlic, sliced

10 large pitted green olives, halved

½ cup fresh lemon juice

3 slices of lemon with skin

½ cup EVOO

1 cup wild rocket

½ cup rough-chopped Italian parsley

12 or more white anchovy fillets

Grey salt

Freshly ground black pepper

If you want to keep it for 2 days, don’t add rocket until you’re ready to serve.

Nothing says spring more than flowers and peas!

Great with: grilled white fish, poached chicken or green hummus.

2-3L water (enough to cover flowers)

Grey salt

1 lemon, cut into 2cm wedges

1 tsp black peppercorns

1 sprig rosemary or thyme

4 peeled garlic cloves

5 small artichoke flowers

1 cup of peas, blanched

4 spring onions, cut into 1cm pieces

Handful of mint leaves (and extra for garnish)

Good-quality salt

Freshly ground black pepper EVOO

To prepare the artichokes: cut the pointed top off the artichoke flower (about 2cm), and peel away the coarse outer leaves to expose the pale heart. Peel the bottom of the flower and stem with a paring knife to expose the pale tender green of the stem. Cut off the woody stem base.

To check for choke, cut one flower in half to see if there are large fine bristles in the centre. If there are, you need to remove them with a paring knife (or a teaspoon works, too). Usually, with the smaller artichoke flowers, you do not need to do this step. For larger artichokes, use the same method and cook in halves or quarters. Adjust the poaching time accordingly.

Once you have prepped all artichokes, poach/simmer gently in brine until the flowers are just tender (about 12 mins) in the centre, then turn off heat. Test with a skewer to ensure they are cooked. Allow to cool in the brine.

Drain artichokes, lemon wedges and garlic cloves. Place in hot oil in a pan with the spring onion and some seasoning. Cook until the edges start to caramelise. Add a handful of mint leaves, then cook for a further minute. Toss in a cup of blanched peas, then sauté until they are cooked. Serve on a platter and finish with a splash of EVOO and extra mint.

A quick flavour-packed showy dish that proves carrots are never boring.

Great with: basmati rice, baked fish and lime, and roast meats.

1 bunch baby heritage carrots, scrubbed with scourer (or peeled)

Olive oil, for roasting

Grey Salt

Freshly cracked black pepper

1 cup Greek yogurt, to plate

½ cup olive oil

1 shallot, sliced

1 tsp cumin seed

3cm fresh turmeric root, thinly sliced

¼ cup picked curry leaves (or 2 stems)

½ tsp grey salt

Freshly ground black pepper

Squeeze of lemon

Ensure carrots and tops are well washed and scrubbed. Scour the carrot (or peel) and place on baking paper in a roasting tray. Splash with oil and rub with seasoning. Roast at 220°C for about 25 mins. Test carrots with a fork to ensure they are cooked through.

For the dressing: heat oil gently in a small frying pan with the shallot, salt and pepper. Gently fry. When the shallot starts to colour, add turmeric and cook for a minute, then add cumin seeds. Cook for another minute, then add curry leaves (be careful as they can spit in hot oil). Cook leaves until darker in colour, then quickly remove from heat and pour into a bowl. Don’t let the shallot burn.

To serve, add a swish of Greek yogurt to the centre of a large plate and gently place carrots on top. Spoon over crispy dressing, then drizzle with oil and finish with a pinch of salt and a squeeze of lemon.