Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Roasted spring veg with watercress dip
Save recipe

Roasted spring veg with watercress dip

Roasted spring veg with watercress dip
Save recipe
Not Too Tricky

serves 4

About the recipe

This peppery dip is a great way to enjoy your favourite veg.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Charlie Clapp

Ingredients

1 banana shallot

400g watercress

25g butter

100g ricotta

½ a lemon

Tabasco sauce

150ml whipping cream

300g asparagus

300g baby spring carrots

1 small bunch of radishes

300g new potatoes

6 spring onions

2 tablespoons olive oil

Method

  1. Peel and finely chop the shallot, then wash the watercress, removing any large stalks.
  2. Melt the butter in a large frying pan over a medium heat, then add the shallot and sauté for 10 minutes, or until soft and translucent.
  3. Add the watercress and cook, stirring, for 5 minutes, until the watercress is wilted but still bright green.
  4. Tip the mixture into a sieve and press down to remove as much liquid as possible.
  5. Return to the pan and stir in the ricotta and a squeeze of lemon. Warm through, season with sea salt and black pepper and add a dash of Tabasco.
  6. Blitz the mixture in a food processor until smooth, then transfer to a bowl.
  7. Whip the cream until quite stiff, then fold into the watercress mixture. Leave in the fridge to cool.
  8. Preheat the oven to 180ºC/gas 4.
  9. Click off the woody ends from the asparagus, trim the carrots (leave the skin on) and radishes, then cut the potatoes into wedges.
  10. Toss all the veg with the oil, a squeeze of lemon juice and season.
  11. Place in a baking tray and pop in the oven for 45 minutes, or until cooked and slightly caramelised.
  12. Remove the veg from the oven and allow to cool a little.
  13. Serve the dip in a bowl alongside the veg with extra watercress, crackerbread and a pinch of smoked sea salt, if you like.

Tags