“Groundbreaking plant-based cookery from a remarkably talented chef”
— Marcus Wareing
Following the success of Planted, Chantelle hosted a number of plant-based supper clubs at Tredwells including an exciting collaboration with Bettina’s Kitchen and also created a dedicated Vegwells 5-course plant-based tasting menu, available daily for lunch and dinner at Tredwells.
Signed copies of Planted are available to buy online or at Tredwells, a great gift for those looking to enjoy meat-free meals. See below a taster of what to expect as Chantelle shares a recipe perfect for spring.
Spring Pea and Broad Bean Gnudi, Asparagus, Confit Lemon and Fennel
Gnudi are traditional little Italian ricotta dumplings. The name, which means ‘nude’, applies because they are akin to a filled ravioli, minus the pasta. The gnudi can be made the night before and stored in the fridge, covered by the semolina, then boiled the next day. The semolina forms a shell on the outside of the gnudi so they hold their shape when cooked. You can use frozen peas and broad beans in this recipe too. If that is what is available.
450g peas (50g retained and the other 400g blanched and refreshed)
200g broad beans, blanched, refreshed and popped out of their skins
½ nutmeg, finely grated
Zest of 1 lemon
250g Soya Ricotta (below)
125g non-dairy Parmesan, finely grated, plus extra to serve
½ teaspoon table salt
50ml extra virgin olive oil
Juice of 1 lemon
½ bunch tarragon, leaves chopped
1 bunch (8-12 spears) of asparagus
½ fennel bulb
50g Confit Lemon, (below) finely chopped
Sea salt and freshly milled black pepper
130g dried soya beans, soaked overnight in 1 litre cold water
2 tablespoon olive oil
½ teaspoon table salt
1 teaspoon cider vinegar
100g caster sugar
3 unwaxed lemons, finely sliced
Put the sugar in a saucepan with 400ml of water and bring to a simmer. When the sugar has dissolved, add the lemon slices and cook over a very low heat 1 an hour until the lemons become translucent. Cool then refrigerate for up to 2 months.
Put the blanched peas, broad beans, nutmeg, lemon zest, salt and black pepper into a blender and pulse to a chunky paste. Scrape mixture into a large mixing bowl and add the ricotta, Parmesan and half the semolina. Mix to form a wet dough. Put the remaining semolina in a deep dish. Roll the dough into 20 small balls and drop them into the semolina as each one is rolled. Shake the dish to coat the gnudi and refrigerate for at least 1 hour.
Mix the olive oil, lemon juice and tarragon together in a large bowl. Season well. Snap the woody ends off the asparagus then, using a vegetable peeler, shave the spears into thin strips. Finely slice the fennel, using a mandoline if you have one, and add, along with the asparagus, to the bowl with the olive oil dressing.
When ready to serve, bring a large pan of salted water to the boil. Carefully lower the gnudi into the water, in batches, and cook for 3-4 minutes until they float to the top. Remove with slotted spoon and drain on kitchen paper.
Put 5 gnudi on 4 plates. Season the salad then dress the plates with the reserved raw peas, fennel, asparagus and lemon confit. Grate a little Parmesan over the top and serve.
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