Gelf Alderson was one of the early pioneers of the farm to fork philosophy, after cutting his teeth in Michelin starred restaurants he moved towards a style of food which is seasonal to the day. He joined Hugh Fearnley-Whittingstall at River Cottage nearly 10 years ago and now as Executive Chef continues to push the boundaries of ethical, sustainable food.
Gelf Alderson is donating to Hospitality Action.
Spicy greens with peanut butter and apples – recipe
- Spring greens (anything that you can get a hold of; here we’re using kale, spinach, pea tops)
- 1 apple
- 1 fresh chilli
- 1 clove of garlic
- 1 heaped tablespoon organic peanut butter
- Goats cheese
- Olive oil
- 2 slices of bread
Run garlic across a micro grater and mix with the olive oil. Rub over the bread and pop in the oven to toast.
Add the greens to boiling water to wilt.
Heat some olive oil in a pan over medium heat. Add the chilli and chopped apple.
Drain the greens well, making sure all the moisture is removed.
Once the apples have softened, add the greens to the hot pan. Add the spinach to wilt.
Add the peanut butter and a glug of Dry Dragon Kombucha to create a sauce and bind the greens together. Season the greens with black cracked pepper and good quality salt.
Take the garlic toast from the oven and assemble the dish, piling the greens and crumbling the goat’s cheese.
Add some cheer to the dish by garnishing with kale flowers, rocket flowers or marigold flowers if you have them.
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