Chef, photographer and social media sensation Jesse Jenkins shares a recipe from his new cookbook …
Jesse Jenkins (aka @adip_food / Another Day in Paradise) brings his distinctive, relaxed Californian style to bold, flavour-packed home cooking in his debut cookbook, Cooking With Vegetables. Featuring over 100 creative recipes and Jesse’s signature cinematic photography, the book invites home cooks to transform everyday ingredients into delicious, unforgettable dishes.
GRILLED PEAS WITH PICKLED TOMATOES AND BURRATA
Ingredients
• 6-8 pickled tomatoes (see page 31 of book), plus a splash of pickling liquid
• 200g frozen garden peas
• 3 tbsp extra virgin olive oil
• 1/2 green chilli, diced
• 6-8 chives, thinly sliced
• A handful of basil leaves, thinly sliced
• A handful of mint leaves
• 250g burrata
• Salt
For the seasoned breadcrumbs:
• 50g panko breadcrumbs
• Extra virgin olive oil
• Pared peel of 1/2 lemon
• 1 garlic clove, smashed
• 1 sprig of rosemary or thyme
Method
1. Toast the breadcrumbs: heat olive oil in a pan with lemon peel, smashed garlic, and rosemary or thyme. Add breadcrumbs and toast until golden. Season with salt and set aside.
2. Grill the peas straight from frozen over a gas hob, using a fine-mesh sieve or very hot dry pan. Keep them moving. They’ll be ready in 3–4 minutes.
3. In a bowl, toss peas with salt, olive oil, chilli, chives, basil, and mint. Just before serving, add the pickled tomatoes and a splash of their liquid.
4. Spoon over burrata, then top with breadcrumbs just before serving, so they stay crunchy.
