Our kitchen garden cook Melanie Johnson makes panna cottas with rocket.
Rocket is the perfect addition to countless dishes, giving a deliciously peppery and fresh flavour.
Rocket-and-pea panna cottas with sesame salmon and pickled cucumber
- 100ml single cream
- 200ml double cream
- 85g frozen peas
- 10g rocket
- 2tbspn chopped chives
- 3 sheets of gelatine
- 1 cucumber
- 200ml white-wine vinegar
- 3tbspn caster sugar
- 2 salmon fillets
- 2tbspn sesame seeds
- A handful of rocket leaves
- A couple of spoonfuls of cooked peas (blanched in boiling water)
- Lemon wedges
More ways with rocket
Spaghetti with rocket-and-basil pesto
To make the pesto, process the following ingredients to a coarse paste: 1 clove of garlic, a pinch of salt, 25g of pine nuts, 30g of wild rocket, 20g of basil, 35g of Parmesan, the juice of 1 lemon and 125ml of olive oil. Cook pasta as per packet instructions and then stir the pesto through the spaghetti, along with fresh rocket leaves and a little crème fraîche. You can also fold in halved cherry tomatoes, with extra Parmesan and lemon juice on top.
Warm Italian salad (serves 4)
Cut 2 peeled red onions into quarters and fry with a splash of olive oil. Once softened, set aside. Cut 4 rashers of bacon into lardons and fry until crispy. Return the onions to the pan and warm through. Divide 2 sliced avocados between 4 plates, scatter with rocket leaves and spoon the bacon and onions over them. Drizzle each plate with olive oil and balsamic and top with grated Parmesan. Serve with toasted sourdough.
Top your favourite flatbreads with a handful of rocket, toasted pine nuts, a couple of sundried tomatoes, slices of cooked chicken, a dollop of rocket pesto (recipe above), a spoonful of Greek yoghurt and a scattering of chilli flakes. Roll up and serve immediately.