Rosie Healey's Early Spring Recipes: A Culinary Delight
Chef Rosie Healey, owner of Gloriosa in Glasgow, shares two vibrant recipes perfect for the early spring season. These dishes combine fresh, seasonal ingredients to create simple yet satisfying meals that evoke the charm of Parisian bistros.
Baked Hake with Blood Orange, Fennel, and Potato
This recipe features a harmonious trio of fennel, blood orange, and potato, served with succulent hake fillets. The clean, fresh flavors work in perfect balance, making it an ideal main course for spring.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 2
Ingredients:
- 300g waxy potatoes (preferably pink fir), peeled
- 45ml good olive oil, plus extra for drizzling
- 150g fennel
- Salt and black pepper
- 40g kalamata olives, pitted and halved
- 1 blood orange (230g)
- 10g flat-leaf parsley leaves, roughly chopped
- 1 small shallot (20g), peeled and thinly sliced
- 1 lemon, zest finely grated, plus wedges for serving
- 15g moscatel vinegar
- 2 180g hake fillets
Instructions:
- Preheat the oven to 220C (200C fan)/425F/gas 7. Boil the potatoes in salted water until tender, then drain and cool.
- Quarter the fennel lengthways, reserving a quarter. Slice the remaining fennel into 1cm-thick pieces, drizzle with 10ml olive oil, season, and roast for 10 minutes. Cool.
- Reduce oven to 200C (180C fan)/390F/gas 6. Thinly slice the raw fennel and combine with olives, orange slices, parsley, shallot, and lemon zest.
- Halve the potatoes, add to the bowl with roasted fennel, vinegar, and remaining oil. Season but do not toss yet.
- Place hake on greaseproof paper, drizzle with oil and salt, and bake for 8 minutes. Rest for 2 minutes.
- Toss the salad gently, plate with fish, spoon over juices, and serve with lemon wedges.
Beetroot, Grilled Goat's Cheese, Walnuts, and Mint Salad
Inspired by Paris bistros, this no-fuss salad combines earthy beetroot with creamy goat's cheese and crunchy walnuts for a satisfying dish.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2
Ingredients:
- 90g walnut halves
- 100g olive oil, plus extra for serving
- Flaky sea salt and black pepper
- 500g beetroot, peeled
- 20g mint leaves, roughly chopped
- 1 tsp coriander seeds, toasted and crushed
- 1 tsp cumin seeds, toasted and crushed
- 70g diced red onion
- Zest of 1 lemon, plus extra for serving
- 45g sherry vinegar
- 200g semi-firm goat's cheese log (e.g., Dorstone from Neal's Yard Creamery)
Instructions:
- Preheat oven to 180C (160C fan)/350F/gas 4. Coat walnuts in oil, season, roast for 9 minutes until golden, then cool.
- Heat grill to high. Grate beetroot into a bowl, add most mint, spices, onion, lemon zest, vinegar, and oil. Season but do not mix.
- Slice goat's cheese into two pieces, grill on baking paper until golden.
- Toss salad, adjust seasoning, and serve immediately with grilled cheese. Garnish with mint, oil, and lemon zest.
These recipes highlight Rosie Healey's expertise in creating dishes that are both elegant and approachable, perfect for embracing the flavors of spring.
