Recipes

White bean puree – In a small fry pan over medium heat, warm 1/2 cup of the olive oil. Add the minced garlic and cook until fragrant, about 1 minute. Remove from the heat and pour into a liquid measuring cup. In a food processor, combine the white beans, rosemary and lemon juice. Pulse until the beans are partially pureed, 5 to 10 seconds. With the motor running, pour in the garlic oil and process until a smooth puree forms, 5 to 10 seconds more. Season with salt and pepper. Set aside.

Super food pesto – Place everything in a food processor and whizz, drizzle in enough olive oil to make a smooth paste

Kale Crisps – Set oven at 120c/100cfan/gas 2. Put the kale in a large bowl and add the oil. Massage it into every dimple in the leaves, then toss with the seasoning. Spread out in a single layer on two large baking trays lined with baking parchment and bake for about 30 minutes, turning the trays round half way through cooking. Turn the oven off and use a metal spatula to detach the leaves from the trays. Taste for seasoning and add a little more if necessary, then put them back in the oven and leave in there for at least 15 minutes to cool and crisp up further before serving.

Beetroot Crisps – Peel the beetroot and slice super thinly, a mandolin will make easy work of this. Lightly brush with sunflower oil and place on a baking sheet lined with parchment paper. Bake at 120c/gas 2 for about 1.5 hours until crisp right through.

Candied Carrots – Cut the carrots into tiny sticks. Boil for 5 minutes, drain then cook with the maple syrup and lemon juice for 15 minutes. Cool.

To assemble – Divide the white bean puree between 6 plates and smooth out. Top with the super food pesto to create a lawn effect. Use the vegetables crisps to create a design or rows, punctuate with the micro candied carrots, herbs and watercress. Serve with warm flat breads.