Name: Pickled vegetables
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 8 baby cucumbers (about 250gm), unpeeled, cut into 2cm-thick slices; 50 ml chardonnay vinegar; 3 yellow mustard or thyme flowers (see note); 1 tsp brown mustard seeds; 100 ml extra-virgin olive oil, plus extra to serve; Pink onions and capers; 150 ml extra-virgin olive oil; 80 ml sherry vinegar (1/3 cup); 8 long red shallots (about 400gm; see note), cut into 2cm-thick slices; 2 tbsp baby capers in vinegar; Soft leeks; 8 young leeks (2cm diameter), trimmed; Finely grated rind of 1 lemon, juice of ½; 1 fresh bay leaf; 1 tbsp olive oil; Broad beans and parmesan; 400 gm podded broad beans (1kg unpodded); 1 tbsp olive oil; 1 garlic clove, finely chopped; 1 tbsp lemon juice; 20 gm finely grated Parmigiano-Reggiano

“These are not pickles in the sense of being made months in advance,” says Ross Lusted, “but a quick pickle.” You can, however, prepare them early in the day so you have more time with your guests.

Ingredients

8 baby cucumbers (about 250gm), unpeeled, cut into 2cm-thick slices

50 ml chardonnay vinegar

3 yellow mustard or thyme flowers (see note)

1 tsp brown mustard seeds

100 ml extra-virgin olive oil, plus extra to serve

Pink onions and capers

150 ml extra-virgin olive oil

80 ml sherry vinegar (1/3 cup)

8 long red shallots (about 400gm; see note), cut into 2cm-thick slices

2 tbsp baby capers in vinegar

Soft leeks

8 young leeks (2cm diameter), trimmed

Finely grated rind of 1 lemon, juice of ½

1 fresh bay leaf

1 tbsp olive oil

Broad beans and parmesan

400 gm podded broad beans (1kg unpodded)

1 tbsp olive oil

1 garlic clove, finely chopped

1 tbsp lemon juice

20 gm finely grated Parmigiano-Reggiano

Method

Main

1.Toss cucumber in 2 tsp sea salt and set aside for 20 minutes. Rinse under cold water and drain well. Warm vinegar, flowers and mustard seeds in a saucepan over low heat (20-30 seconds), remove from heat, add oil. Pour over cucumbers and set aside to pickle (30 minutes).

2.Meanwhile, for pink onions and capers, heat oil, vinegar and 50ml water in a shallow frying pan. Add shallot, cut-side down, season to taste, add capers and cook over low heat, turning halfway, until starting to soften (10 minutes). Set aside to cool, turning occasionally to pickle evenly.

3.For soft leeks, preheat oven to 170C. Place leeks in a small baking dish with lemon rind and juice, bay leaf and 1 tsp sea salt, drizzle with olive oil. Cover with baking paper and roast until leeks are tender (30-35 minutes). Cool, then cut into small pieces and set aside.

4.For broad beans and parmesan, blanch broad beans until just tender (1-2 minutes). Refresh, drain, peel and combine with olive oil and garlic in a small saucepan over low heat until warmed through (30 seconds-1 minute). Season with salt and lemon juice, transfer to a serving dish, top with finely grated Parmigiano-Reggiano and serve warm with pickled vegetables (at room temperature) and fougasse.