Recipes for rocket

Salmon scotch eggs with rocket mayonnaise and rocket salad

Serves 4

Ingredients

6 eggs 3 salmon fillets 2 spring onions 150g fresh breadcrumbs 100g flour A small handful dill Seasoning

Oil for deep frying

2 egg yolks Pinch of salt 1tbspn white-wine vinegar 100ml olive oil A handful rocket

Method

Boil four room-temperature eggs in a saucepan for six minutes. Once the eggs are cooked, run them under cold water. Set aside and peel when cooled.

Finely dice the salmon fillets and, using the back of a fork, mash them further. Add the chopped spring onions, dill and seasoning and mix well.

Beat the remaining two eggs and pour them into a shallow bowl. Pour the breadcrumbs into a separate shallow bowl and then put the flour in another. Season the contents of all three bowls.

Take a peeled egg and roll it in the flour. Next, carefully place the salmon mixture all around the egg, pressing it gently but firmly together with your hands. Place the salmon-covered egg in the flour and use a spoon to cover it all over. Next, roll it gently in the egg before returning to the flour to cover it again.

Mould the egg in your hands so that the shape is round. Cover the whole egg in the beaten egg for the last time and then roll gently in the breadcrumbs. Again, squeeze it in your hands so that it keeps its shape. Place the scotch egg on a plate and chill in the refrigerator. Repeat with the remaining three eggs.

Heat oil in a deep-fat fryer or an inch of oil in a wok. Check it's hot enough by dropping a small piece of bread into it-if it sizzles, you're ready. Using a slotted spoon, lower the eggs into the oil and fry them until golden, turning them over if using a wok. Once they're cooked, remove them with a slotted spoon to a plate lined with kitchen paper.

For the mayonnaise, whizz the egg yolks, vinegar and salt together in a food processor. Add the olive oil in a slow, steady trickle. Finally, add the rocket and blitz briefly. Serve the scotch eggs with the rocket mayonnaise and rocket leaves.

Warm salad with Portabellini mushrooms, pancetta and caramelised walnuts

Heat a little olive oil in a frying pan and add sliced Portabellini mushrooms. Cook them until browned and add the chopped pancetta. Push the mushrooms and pancetta to one side and add the walnuts. Pour a tablespoon of pomegranate molasses over them and fry to caramelise the walnuts. Bring the mushrooms, pancetta and walnuts together and then remove from the heat. Scatter lightly dressed rocket leaves over a serving plate and top with the cooked mushrooms, pancetta and walnuts.

Rocket pesto spaghetti

Place 1 clove garlic, 3 generous handfuls of rocket, 50g toasted pine nuts, 75g grated Parmesan, seasoning, a generous splash of olive oil, a squeeze of lemon and a tablespoon of lemon zest into a blender. Blitz to a coarse paste and serve stirred generously through spaghetti.

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