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