This recipe by Chef Paul Flynn was featured in The Irish Times Magazine March 13th 2021. photo by Nick Bradshaw

Ingredients

80 ml Olive Oil

3 cloves garlic peeled and sliced

A pinch of dried chilli

150 ml water

200g tender stem broccoli

250 g green beans

A bunch of asparagus trimmed

Salt and Pepper

Half a large pot of Velvet Cloud Sheep’s Yogurt

12 seedless grapes (we left these out and it was fab without them)

2 tbs of pine nuts or almonds

Method

Put the olive oil into a large frying pan or wok and add the garlic.  Cook over gentle heat until it turns lightly golden, add the chilli, then add the water carefully. Add the vegetables, season, then cover tightly with a lid.  Cook on a high heat without lifting the lid, for five to six minutes, until you hear the pan sizzle. By this time the water will have almost evaporated, and the greens will be cooked. Remove from the heat. Turn everything together in the garlicky emulsion, then put in a warm bowl or platter.  Spoon the yogurt over the top, then scatter over the grapes and pine nuts and serve.

Note a junior shepherd here doesn’t like grapes, so we omitted them, we went a bit  heavier on the chilli, but the creamy sheep’s yogurt is a perfect balance to the heat of the spice.

 

Aisling Flanagan
Tags: Meals