Native Food Shop

Ingredients
160 g gram (chickpea) flour
olive oil
2 onions
2 cloves of garlic
220 g broccoli
1 lemon
100 g goat’s cheese
50 g Parmesan cheese
1 bunch of fresh flat-leaf parsley

Method
In a bowl, whisk together the flour, 2 tablespoons of oil, 200ml of water and a pinch of sea salt. Set aside for at least 15 minutes.
Peel and thinly slice the onions and garlic, keeping them separate. Trim the broccoli, then slice into 3cm pieces.
Heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion and fry for 10 minutes, or until beginning to brown.
Add the broccoli and garlic and cook for 7 to 8 minutes, or until the veg is tender and the onion caramelises.
Remove from the heat, add the lemon zest and juice and set aside.
Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Ladle in the batter for four pancakes (roughly 8-10cm each).
Cook for 2 to 3 minutes, until bubbles appear, then flip and cook for 2 more minutes, or until golden. Repeat with the rest of the batter.
Crumble the goat's cheese, shave the Parmesan, then pick and chop the parsley leaves.
To serve, top the pancakes with the broccoli, goat’s cheese, parmesan and parsley.

Ingredients
50 g butter
8 lamb chump chops
3 onions
2 carrots
2 large potatoes
6 sprigs of fresh thyme
3 fresh bay leaves
150 g pearl barley

Method
Preheat the oven to 180ºC/gas 4.
Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
Add a wineglass of water and deglaze the pan for 5 minutes.
Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

Ingredients
1 small handful of sugar snap peas
1 handful of button mushrooms
1 clove of garlic
2cm piece of ginger
1 sachet of miso paste
1 small handful of broccoli
1 large handful of baby spinach
100 g rice noodles
a few sprigs of fresh coriander

Method
Halve the sugar snaps and button mushrooms, peel and finely slice the garlic, and peel and finely grate the ginger.
Dilute the miso in a pan as per packet instructions. Bring to a simmer and add the broccoli, sugar snaps and mushrooms, and cook until the broccoli has softened.
Add the spinach, garlic, ginger and noodles until the noodles soften, then pick over the coriander leaves.

Ingredients
150 g unsalted butter
2 large free-range egg yolks
1 dessert spoon white wine vinegar
1 lemon

Method
Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.