I have to admit, when I left Edinburgh, I was not looking forward to moving home.
But there are two excellent things about being back: roast dinners, and the way food magically appears in the fridge at your parents’ house.
This recipe combines both of those truly amazing things.
Firstly: left over peas and curly kale from yet another epic roast on Sunday. My mum is the Queen of Roasts (well, that’s her official title, QoR for short) and my favourite green thing of all time is curly kale. It just tastes like health. I like to leave this pesto slightly chunky so you still get the occasional crunch of kale. Combined with the sweet peas and mint, it makes for a delicious spring time spread.
Secondly: a ham hock which literally appeared in the fridge this morning. It was delightful to wake up to. Ham on the bone is just so rich and delicious, the perfect match for peas, as the salty sweet combination is perfect. You can just buy regular ham if you like, but getting it from the deli counter will make all the difference.
To serve one, you’ll need:
3 tbsp cooked peas
3 tbsp cooked curly kale (any thick stalks removed)
1 tsp chopped mint
2 tsp fresh grated parmesan
Salt and pepper
2/3 slices ciabatta
1 clove garlic
Drizzle olive oil
Handful of watercress
2 slices of ham (from Deli counter or fresh from a ham hock)
Start by making your pesto. Combine the peas, mint, kale and one tsp of the parmesan in a food processor. Season and blend the ingredients for about 30 seconds until you have a relatively smooth mixture. Set aside.
Cut your ciabatta on the diagonal and drizzle with olive oil. Place onto a hot griddle pan and toast for about a minute each side. Remove and let cool slightly. Peel your garlic clove and rub it up and down both sides of the toasted ciabatta.
Spread the pesto over the ciabatta and top with the watercress. Tear up the ham and place on top, and finally, sprinkle the rest of the grated parmesan over the top to serve.