Marcus Wareing - New Classics - Inspiring and delicious recipes to transform your home cooking

50g flaked toasted almonds

3 tbsp olive oil

½ tsp sweet smoked paprika

2 tbsp chopped flat-leaf parsley

2 tsp tomato purée

splash of dry sherry

sea salt and freshly ground black pepper

To make the romesco sauce, place all of the ingredients in a food processor and pulse until you have a chunky paste. Season with sea salt and black pepper. Divide between four plates.

Heat a dry grill pan over high heat until smoking. Drizzle the padron peppers with a little oil and seasoning, then grill for about 5 minutes until lightly blackened.

If using small burrata balls, tear them over the romesco. If you’re using larger burrata, cut them almost all the way through then peel open and add half a burrata per portion, cut side facing up, to the romesco. Drizzle with olive oil and season well. Garnish with the grilled padron peppers and serve immediately.

HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS

A great alternative to a traditional cheese board, this baked feta combines salty cheese with fragrant, lightly caramelised honey. Serve with these crisp rye bread crackers, crusty bread or your favourite cheese biscuits. I love the fragrant lavender in this dish – it really adds a point of difference.

Serves: 4

Preparation time: 10 minutes, plus 1 hour draining

Cooking time: 12–20 minutes

1 × 200g block feta cheese

½ loaf rye bread

4 tbsp olive oil

1 garlic clove, halved

3–4 tbsp runny honey

4 sprigs of thyme

2 sprigs of fresh lavender or ½ tsp dried lavender

sea salt and freshly ground black pepper

Preheat the oven to 200°C/180°C fan/gas 6.

Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture.

Cut the rye bread into very thin slices. Place them in a single layer on 2 baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove.

Bake the rye slices in the oven for 7–10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its grill setting.

Remove the kitchen paper from the feta and place the feta in an ovenproof dish just large enough for it to fit in snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with sea salt and pepper and grill for 5–10 minutes until golden.

Remove the cheese from the grill. Serve the feta immediately with the rye crisps.

COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE

Courgette flowers are another of those wondrous ingredients that signal the arrival of warmer weather. Not much needs doing to them as they are perfect simply fried in a little oil and served with this sauce. Choose the flowers that are large and firm, as they can accommodate more stuffing and will retain their shape better when cooked.

Serves: 4 as a starter

100g ricotta cheese

grated zest of ½ lemon

4 courgette flowers

vegetable oil, for deep-frying

sea salt and freshly ground black pepper

FOR THE TEMPURA BATTER

6 tbsp cornflour

3 tbsp plain flour, plus extra for dusting

3–6 tbsp soda water

FOR THE SWEET BASIL SAUCE

1 bunch of basil, leaves only

juice of 1 lemon

4 tbsp olive oil

1 tbsp drained, chopped capers in brine

1 tbsp runny honey

Mix the ricotta with the lemon zest and season with sea salt and pepper to taste. Fill each courgette flower with the mix and chill while you make the batter (you can stuff them up to 2 hours ahead of time, if you wish).

To make the tempura batter, mix the cornflour and flour together in a bowl. Gradually whisk in enough of the soda water to make a thick batter. Season with a pinch of sea salt.

To make the sweet basil sauce, place all the ingredients in a small food processor and blend until smooth.

To fry the flowers, pour enough vegetable oil in a deep-fat fryer or large, deep saucepan to come up to 4–6cm and heat it to 180°C.

Dust two of the courgette flowers in flour, dip them in the batter, then carefully place them in the hot oil. Fry for 4–6 minutes until deep golden and crisp. Remove each flower with a large slotted spoon and transfer to kitchen paper to remove any excess oil, then season with sea salt if needed. Repeat with the remaining two flowers.

Serve immediately with the basil sauce.

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