This platter is the veggie alternative to the seafood platter I served at my June supper club, at Brown and Green, Crystal Palace, and it is basically all my favourite summer veg on one plate. The globe artichokes may seem overwhelming but they are so worth the prep, especially dipped in aioli. If you fancy coming to one of my monthly supper clubs, click here.
Serves 6
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Globe artichoke
3 globe artichokes
600g oyster mushrooms in clusters
1 tbsp smoked paprika
3 tbsp olive oil
2 tbsp chopped dill and mint
zest and juice of 1 lemon
1 large cauliflower
1 pinch smoked sea salt
135g salad leaves, edible flowers like pansies and nasturtiums
sea salt and pepper
lemon wedges, to serve
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Aioli
3 egg yolks
1 garlic clove, very finely chopped
50ml olive oil
1 tsp lemon juice
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Potato salad
900g Jersey royals or new potatoes
90g cucumber, ribboned with a veg peeler
6 tbsp Greek yogurt
2 tbsp chopped fresh dill
2 tbsp chopped fresh mint
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Chilli salsa
30g bird’s eye chillies, deseeded
1 garlic clove
1 tbsp cider vinegar
Pinch of sugar
6 medium-sized tomatoes, eyes removed
2 tbsp chopped fresh mint
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Place the globe artichokes in a large saucepan of boiling water and simmer for 1hr. Drain and refresh in cold water until cool. Drain well, then using a teaspoon, scoop out the ‘choke’ of the artichoke in the middle. When you part the leaves at the top, you will see some smaller, thin leaves in a mould. Manoeuvre the spoon around the mound and the whole choke (thin, spiky shoots) with move away. Discard the mound. Do this with each artichoke, then chill until needed.
Separate the oyster mushroom clusters into pieces the size of your palm and dust with paprika, then drizzle with oil. Heat a griddle pan to hot and griddle the mushrooms for 3 mins, with a heavy plate or pan lid on top of them to push them down. Turn the mushroom clusters other and cook for a further 3 mins until crispy. Chill until needed. Keep the griddle pan on.
To cut the cauliflower into steaks, slice the cauliflower into three thick cross sections. Place the cauliflower steaks in a shallow dish and cover with 2 tbsp of the oil, dill, mint and lemon zest and juice. Season with smoked sea salt and pepper, and brush the cauliflower with the mixture. Place the cauliflower steaks on the griddle and cook for 2-3 mins on each side or until completely cooked through and a little charred. Transfer to a container and chill for 1hr or until you serve.
Place the egg yolks in a bowl and whisk for 2 mins with an electric whisk. Add the garlic, then with the whisk on low, drizzle in the olive oil, whisking continuously. Whisk on high for 2-3 mins until very thick. Whisk in the lemon juice and a pinch of salt. Cover and chill until needed.
Cut the potatoes to bite sized and place in a saucepan of cold water. Bring to the boil, then simmer for 12 mins, or until just soft. Drain and refresh in cold water until cold. Mix in the cucumber, yogurt, dill and mint, then season with salt and pepper. Cover and chill until needed.
Blend the chillies, garlic, cider vinegar and tomatoes in a food processor for 30 seconds. Add the chopped mint, season, and cover and chill until needed
To serve, arrange the globe artichokes, mushrooms and cauliflower steaks on a large sharing plate and add a pot of aioli, a pot of the chilli salsa and a lemon wedge. Toss the salad leaves and flowers together and transfer to a serving bowl, then serve with the flower salad and potato and cucumber salad.
