Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 250C/fan 230C/gas 10, or the highest your oven will go. Roast the leek for 25-30 minutes, or until blackened and tender inside, turning every now and again. Cool to room temperature, then remove the outer layer to expose the sweetened inner layers. Cut into 2cm-thick pieces and season with salt. Set aside.
Put the dill and 75ml of rapeseed oil in a high-speed blender. Whizz until smooth, then strain through muslin, leaving you with a bright-green dill oil. Set aside.
Cook the spinach in a pot of boiling salted water for 1 minute, or until it turns emerald green, then immediately transfer to a bowl of iced water. Once the spinach is cold, drain and squeeze out any excess water. Put into a high-powered blender with a pinch of salt and 50-100ml of water, then whizz until completely smooth. Set aside.
Heat a lidded pan over a high heat, then add the mussels and 100ml of water. Cover and cook for 1-2 minutes, or until the mussels steam open. (Remove and discard any that remain closed.) Once the mussels have opened, strain the cooking liquid into a separate bowl and reserve. Pluck the mussels from their shells and put them into a high-powered blender with the butter and a pinch of salt, plus 150ml of the reserved cooking liquid. Whizz to make a smooth, emulsified sauce. Pour into a small pan, ideally through a fine sieve, and warm through over a low heat.
Pat the scallops dry to absorb any excess moisture. Heat a drizzle of rapeseed oil in a frying pan over a medium-high heat and sear the scallops for 1 minute on each side, or until a golden-brown crust forms. Remove from the pan and cut in half horizontally.
To assemble, divide the spinach purée between two plates, add the leek pieces and top them with cured reindeer and nasturtium leaves. Top with the scallop halves, spoon over the mussel sauce and drizzle with dill oil.
Comments, questions and tips