Braised Summer Vegetable Pisto With Emerald Sauce Fried Egg Food

THREE-IN-ONE BRAISED VEGETABLES

Steps:

• Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.
• Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
• Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.

HUEVOS FRITO CON PISTO (FRIED EGGS WITH VEGETABLES)

Steps:

• Heat the olive oil in a large skillet. Add the bacon and cook until brown. Add the onion and saute over medium heat. When the onions start to brown add the garlic. Cook a few minutes more, then add the peppers and cook 5 more minutes. Add the tomatoes and their juice and pumpkin or butternut squash and cook over low heat for 10 minutes. Add the zucchini and chayote. If the mixture is dry, add chicken stock or water). Cook for another 5 to 10 minutes or until the mixture has formed a thick sauce. Season with salt, pepper and nutmeg.
• Cook eggs as desired (poached, fried, over easy...), then garnish with parsley, cheese and a small dollop of crema.

SUMMER PISTOU

Steps:

• Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
• Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.