With a focus on sustainability for people and the planet, Kirk is a leading figure in British plant-based cookery and is spear-heading a mission to improve chef’s wellness in the wider industry. “Sustainability is not just about the earth, the food or the ingredients – it’s about people, and creating a lifestyle that’s sustainable for all of us to coexist in good health.”
Kirk Howarth is donating to Hospitality Action.
Warm toasted nettle Caesar, asparagus, green apple & fennel – recipe
Cut one baby gem lettuce in half length ways, wash thoroughly & dry.
Bring a non stick frying pan to a medium – high heat add 1 tsp of coconut oil and place the half gem lettuce presentation side down, cook for around 1 minute until golden, brush with olive oil & season with a sprinkle of maldon salt.
Sautéed nettle & spinach
- Washed organic spinach – 1 small handful
- Wild washed nettles – 1 small handful
Wearing gloves, carefully pick some nettles on your walk through your the countryside. With some scissors cut the leaves into warm water and wash 3 times. Dry & mix with the spinach. Gently sauté in a little olive oil & salt until wilted. Drain on a paper towel.
- Asparagus – 1 stick cut into 1cm pieces
- Green apple – 1/8 – diced into small cubes
- Small Red onion – 1/4 – finely sliced
- Fennel – 1/4 finely sliced
- Toasted cashew nuts – 1 tbsp
- Pickled yellow radish or gherkin – 3 slices
- Lemon – half juiced
- Olive oil – 1 tsp
- Salt to taste
Add all of the above into a small mixing bowl & check for seasoning.
In a non stick frying pan add 2 large tbsp of coconut oil and bring to a medium heat, add 2 nettle leaves at a time and fry until crisp, season with maldon salt.
- Chick pea aioli
- Chickpea water – 160ml
- Lemon juice – 1 tbsp
- Cider vinegar – 1 tbsp
- Roasted garlic clove – 1
- Sunflower oil – 400 ml
- Olive oil – 60 ml
- Xantham gum – 1 pinch
- Salt to taste
Add all the ingredients apart from the oils and blend on full speed for for 2 mins, slowly add the oils until it becomes a thick like mayonnaise consistency.
Put the toasted half gem lettuce just of centre of the plate.
Gently add the sautéed nettle & spinach mix.
Add 6 dots of the chick pea aioli.
Dress with 1 large tbsp of spring salad mix.
Add 3 slices of pickled radish.
Cover with 3 crispy nettle leaves to garnish.
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