JULY 2017 21 SIGNATURE DISH The multi-talented Fearne Cotton has been gracing our TV screens since the tender age of 15 and appears on a number of high profile shows including Celebrity Juice and Comic Relief. Cotton Fe a ne SignatureMy dish However, it is only recently that this healthy-living vegetarian has shared her love of cooking with the nation. Following on from the success of her bestselling book ‘Cook Happy, Cook Healthy’, Fearne has now released a new book - Cook. Eat. Love. – packed with her favourite recipes. With chapters covering fresh and delicious breakfasts to start the day well; simple, sumptuous lunches to enjoy at home and on the run; and comforting dinners that show you how to eat the rainbow, Cook. Eat. Love. provides over 100 recipes that will have you eating happily and healthily at every meal-time. One of her favourites is avocado cream with chargrilled cucumber. She explains where she got her inspiration: “One summer in Ibiza a friend of ours cooked us up a big, beautiful dinner using local ingredients. The meal that he served up was unusual and delicious, so I went about trying to recreate it as soon as I got home to England. I had never even thought about charring cucumber before I had this dish, but now it’s become one of my fave ways to eat it. “Cucumbers can be terribly boring and are reduced to a sandwich filler at the best of times. This dish brings life to the humble cucumber and works perfectly with the creamy avocado. This is a great starter if you have mates over for dinner and is also perfect as a little mid-morning snack.” Avocado cream with chargrilled cucumber Serves 2 Ingredients 1 large ripe avocado, peeled and stone removed 1 tsp lemon juice 1 tbsp tahini 1 tbsp extra virgin olive oil, plus more for drizzling 1 small clove garlic, crushed ½ cucumber 2 tsp olive oil 2 slices of sourdough or gluten- free bread, or 2 rice cakes 1 tbsp fresh flat-leaf parsley leaves, chopped Sea salt and freshy ground black pepper Method 1. In a bowl mash the avocado with a fork. Mix in the lemon juice, tahini, extra virgin olive oil and garlic until combined. Season to taste with salt and pepper, cover and set to one side. 2. Place a grill pan over a high heat. Halve the cucumber lengthways and cut into bite-size chunks. Toss with the olive oil and season with salt and pepper. Once the grill pan is very hot, add the cucumber and fry for 2–3 minutes on each side until golden and charred. 3. Toast the bread or plate up your rice cakes, drizzle with a little extra virgin olive oil, top with the avocado and cucumber and scatter over the parsley. Serve immediately. We’ve got three c opies of Fearne’s new book COOK.EAT.LOVE. up for grabs. See Country Club (page 27) for more details.
Stir it up magazine July 2017
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