[{"id":"piri-piri-chicken/","title":"Piri-piri Chicken","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/piripirirecipe-2zynlcf9sonb2usznj8s8w.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/01/piripirirecipe.jpg","description":{"body":"There is not a person I have met that does not like Piri Piri chicken. This Portuguese classic comes in many different forms (and spice levels). By using verjuice in this recipe you get a sour hint added to the chicken that when given a nice chargrill, mixes very well and brings out the spice and garlic flavours into the chicken. I recommend that you enjoy this dish with a side of my potatoes in verjuice."},"ingredients":["2 boneless and skinless chicken breasts","1 medium sized fresh red chilli, roughly chopped","4 cloves garlic, roughly chopped","1 tsp salt flakes","1⁄2 tsp smoked paprika","1⁄2 cup olive oil","1 tbsp verjuice","1 tbsp red wine vinegar","1 tsp lemon juice","Pinch black pepper"],"method":["Place chopped chilli and garlic in a blender with paprika, olive oil, verjuice, red wine vinegar, pepper and lemon juice.","Set paste aside.","Place chicken breasts between two pieces of plastic wrap/cling film and beat until flat.","In a large bowl, rub paste over chicken.","Place chicken in frying pan and fry for 2 to 3 minutes each side.","Transfer chicken to grill tray and place under a hot grill, until golden and cooked through.","Serve with potatoes in verjuice."]},{"id":"potatoes-in-verjuice/","title":"Potatoes in Verjuice","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/verjuicepot11-2z8j5pffsc244kxh44f2tc.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/02/potatoesrecipe.jpg","description":{"body":"I would often find myself looking for an accompaniment that could take the place of chips/fries or your everyday roast potatoes. This led me to develop my potatoes in verjuice. Incorporating the health benefits of verjuice and flavour and crunch of a roast potato, this versatile side feels at home with any roast dinner or steak."},"ingredients":["1.1lbs/500g new potatoes","1 tbsp olive oil","1 clove garlic, finely chopped","Pinch cracked pepper","1⁄2 cup verjuice","1⁄2 cup curly parsley, chopped"],"method":["Parboil the potatoes whole until they just start to soften.","Remove from heat drain and set aside.","In a large frying pan heat oil to a medium heat and add potatoes.","Fry until they are soft in the centre and golden on the outside.","Turn down heat to low.","Allow pan to cool.","Take off the heat and slowly add verjuice.","Add crushed garlic and pepper.","Return to heat and fry for 1-2 minutes until verjuice has reduced.","Remove from heat and mix through chopped parsley."]},{"id":"the-sour-grape/","title":"The Sour Grape","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2331-e1425150153653-2zzsop4cktegwujk7x5gjk.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/02/IMG_2331.jpg","description":{"body":"A wonderful sparkling verjuice cocktail that has a wonderful hint of orange and is not too sweet or tart. I recommend enjoying with my oysters verjuice or the canapés of your choice."},"ingredients":["100mls verjuice","1 teaspoon icing sugar","30mls vodka","30mls Cointreau","100mls sparkling water","Orange zest for garnish"],"method":["Add verjuice & icing sugar to a cocktail mixer and stir until combined.","Add ice to cocktail mixer.","Add vodka & Cointreau and stir through.","Strain using cocktail mixer into a cocktail glass.","Top up with sparkling water.","Garnish with Orange zest."]},{"id":"roasted-celery/","title":"Roasted Celery with a Parmesan Crust","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/Roasted-Celery-2zzspwlfq1tmhmt7hn4buo.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/07/Roasted-Celery.jpg","description":{"body":"A delightful accompaniment to roasted or grilled meats, or on its own with crusty bread. Super flavour and obviously great for vegetarians. Serve with my black garlic roast chicken, it is truly superb.","serves":"4","prepare_time":"10 minutes","cook_time":"45 minutes – 1 hour"},"ingredients":["1 large head of celery, cleaned and separated into stalks, cut into 6cm/3in pieces","14 fl.oz/400ml medium dry cider","3 tbsp Live To Eat Verjuice","55g/2oz parmesan, grated","55g/2oz Panko breadcrumbs (or dry breadcrumbs)","2 tbsp fresh parsley, quite roughly chopped","1 tbsp olive oil"],"method":["Heat oven to 200°C/400°F/Gas mark 6.","Lightly grease an ovenproof dish with a little butter or oil.","Place the celery stalks into the dish and pour over the cider and Verjuice, mix around so that the liquid is evenly dispersed. Try not to make the layer of celery too deep, as it will cook unevenly.","Place a piece of greased baking paper over the celery and put in the oven. Bake for 45 minutes until soft, but still with some bite. (You can also cover with foil).","Whilst the celery is cooking, mix together the breadcrumbs, parmesan and parsley, and stir in the olive oil.","Remove the celery from the oven and sprinkle over the breadcrumb mix. Leave to bake, uncovered for approximately 15 minutes, or until the top is a light golden brown."],"tip":"Grate a little extra parmesan and sprinkle over just before serving."},{"id":"peach-salad/","title":"Peach and Prosciutto Salad with Goats Cheese","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/Peach-and-Proscuitto-Salad-2zzsptpedbkakin5mpv8xs.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/07/Peach-and-Proscuitto-Salad.jpg","description":{"body":"Fresh, juicy peaches are part of the ‘fiesta’ of delicious soft fruits available to us in the summer months. There is nothing quite like biting into a fleshy, sweet peach and feeling the juice dribble down your chin!\n\nThis is a super summer salad – you can serve the peaches cold, or but for a different twist lightly grill them and serve warm with the goats cheese crumbled over the top. Very delicious and a lovely addition to a summer party or barbecue. Quite healthy too!","serves":"4","prepare_time":"15 minutes (for cold) 25 minutes (grilled peaches)"},"ingredients":["2 large peaches, stoned and cut into wedges","250g/9oz goats cheese (or feta is just as good)","8 slices prosciutto ham, or Serrano ham","55g/2oz rocket","Sour dough bread, to serve"],"ingredients_more":[{"Verjuice dressing":["125ml/4fl.oz olive oil","55ml/2fl.oz Live to Eat Verjuice","1 tbsp honey","Sea salt and freshly ground pepper, to taste"]}],"method":["Whisk together your dressing ingredients and season to taste.","Lay most of the arugula on the bottom, then top with the peach wedges.","Fold the ham around the peaches to make it look attractive.","Crumble the goat’s cheese or feta over the top, then add a few more arugula leaves.","Spoon over dressing."],"tip":"If you are going to grill the peaches, don’t place too near the grill – they will burn and possibly have an unpleasant taste."},{"id":"verjuice-slice/","title":"Verjuice Slice","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_25241-2zzjfj9oy92fi46whceb5s.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/07/IMG_2524.jpg","description":{"body":"A sweet slice with a wonderful floral sent and a gooey centre."},"ingredients":["1 cup melted unsalted butter","2 ⅓ cups plain flour","1 cup icing sugar","4 eggs","1 ½ cups caster sugar","1/4 teaspoon of Rosewater (optional)","1/3 cup Verjuice"],"method":["Pre-heat oven to 170 °C","Grease baking tray using a small amount of butter.","Sift 2 cups of flour with 1 cup of icing sugar.","Add melted butter and mix with hands until you get an even texture.","Transfer to baking tray and pat out to even thickness.","Bake for 20 minutes.","Remove biscuit base from oven and set aside.","Reduce oven to 150 °C","Place caster sugar and verjuice in a heavy base saucepan.","Stir on a low heat until sugar is completely dissolved.","Allow verjuice sugar mixture to cool.","Whisk together eggs.","Slowly whisk verjuice mixture into eggs using a slow trickle.","Sift 1/3 cup flour into mixture and t stir well.","Pour over biscuit base and bake until just set (make sure when baking that the slice is only just set so you get a wonderful gooey texture), about 40 minutes.","Allow to completely cool and cut into even slices.","Dust with icing sugar."]},{"id":"verjuice-spritzer/","title":"Verjuice Spritzer","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_0749-2-302ukr1n7f6h7ai9gewbgg.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/08/IMG_0749-2.jpg","description":{"body":"When hosting a dinner party not all guests will want to drink cocktails with alcohol, perhaps they are driving or have a medical condition. Verjuice is perfect for using in non-alcoholic cocktails. Thirst quenching, delicious and suitable for everyone!"},"ingredients":["30ml/1fl.oz of Verjuice","1 slice of orange","2 slices of cucumber","1 strawberry, sliced","1 sprig of mint","1 tsp of icing sugar","sparkling water","ice"],"method":["In a tall glass mix 30ml/1fl.oz of Verjuice and ice.","Add one slice of orange, one slice of cucumber and the sliced strawberry.","Top up with sparkling water.","Serve with the sprig of mint.","Add the teaspoon of icing sugar if you like things a little sweeter."]},{"id":"pumpkin-soup/","title":"Pumpkin Soup","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2702-2zzjgw9t4cxvd1awp6i134.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2702.jpg","description":{"body":"This pumpkin soup recipe dates from 1465 and was published at the time in The Art of Cooking written by Martino da Como. Although it is a simple recipe it has great flavour and shows how long Verjuice has been used in cooking as well as how versatile it is.","serves":"2-3","prepare_time":"10 minutes","cook_time":"25-30 minutes"},"ingredients":["2kg/4½lb Pumpkin","1 onion, chopped","1 cup/240ml/8fl.oz vegetable stock","2 tbsp Verjuice","2 tbsp Parmesan cheese, grated","2 egg yolks","4 threads of saffron","Black pepper"],"method":["Peel and seed pumpkin, and cut into pieces.","Cook pumpkin and onion in 1 litre/2¼ pints of salted water until tender.","Drain and puree pumpkin and onion in a food processor.","Return pumpkin to pan, adding the stock and Verjuice.","Bring to boil and add saffron.","Beat yolks with Parmesan cheese.","Remove soup from heat.","Whisk in egg yolk mixture.","Turn down heat to very low.","Reheat soup, do not bring to boil.","Serve and top freshly cracked black pepper."]},{"id":"baked-orange-verjuice-custard/","title":"Baked orange & Verjuice custard","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/bakedcustard1-2zzjhkncd4ceig41f8d8g0.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/bakedcustard1.jpg","description":{"body":"The orange and Verjuice combination of this dish creates a lovely sweetness with a slight zesty tang. I recommend you save this dessert for that special dinner party when you really want to impress.","serves":"4","prepare_time":"5 minutes","cook_time":"Approximately 1 hour 50 minutes"},"ingredients":["150ml/5fl.oz Verjuice","2 eggs","6 egg yolks","100g/3½oz caster sugar","350ml/12fl.oz heavy cream","¼ tsp vanilla essence","1 tsp orange zest"],"method":["Combine cream, sugar, orange zest and vanilla essence in a saucepan.","On a medium heat, warm cream mixture until it reaches a light simmer and stir until sugar is dissolved.","Once sugar is dissolved remove from heat and set aside.","Add Verjuice to a separate saucepan and on a light simmer reduce by two thirds.","Lightly whisk together eggs and egg yolks.","Slowly poor Verjuice in a constant stream into egg mixture, constantly whisking.","Slowly poor warm cream mixture in a constant stream into egg mixture, constantly whisking.","Pour mixture through a muslin cloth or sieve to strain out orange zest, excess air and foam.","Preheat oven to 150°C/300°F/Gas mark 2.","Pour mixture into ramekins.","Place ramekins in a baking dish, filling halfway up with water.","Cover baking dish with foil.","Bake for 90 minutes or until firm to touch."]},{"id":"chicken-scaloppini-with-verjuice-and-capers/","title":"Chicken Scaloppini with Verjuice and capers","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2776-2zzjhy3cefdjvmzbmx5e68.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2776.jpg","description":{"body":"Most people have heard of veal scaloppini, however it also works wonderfully with chicken. The dish is quick to prepare and only uses a few ingredients that creates a concentrated Verjuice and caper sauce that is full of flavour.","serves":"2","prepare_time":"5 minutes","cook_time":"Approximately 20-25 minute"},"ingredients":["2 small chicken breast fillets","1 tbsp olive oil","3 garlic cloves, crushed","85ml/3fl.oz Verjuice","1/3 cup/55g/2oz button mushrooms","1 tbsp fresh parsley","250ml/8½fl.oz chicken stock","1 shallot","1 tbsp small capers","55g/2oz soft butter, chopped"],"method":["Place a chicken fillet between 2 pieces of cling film.","Using a rolling pin pound fillets until approximately 2cm/1inch thick.","Place oil in frying pan on a medium heat fry chicken for 2 minutes each side or golden brown and cooked through.","Remove chicken from pan and set aside.","Reduce heat, add garlic and shallot to pan and fry for 2 minutes.","Add Verjuice and reduce by half, constantly stirring.","Add the chicken stock, capers and mushrooms.","Bring to a gentle simmer stirring occasionally until reduced by half.","Add butter and stir through until completely melted.","Add parsley and stir though.","Add cooked chicken and toss to coat.","Continue simmering sauce allowing it to further reduce and thicken slightly.","Serve with new potatoes and greens."]},{"id":"verjuice-fruit-compote/","title":"Verjuice fruit compote","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2637-2zzsq5e2mj4t1128ga2874.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2637.jpg","description":{"body":"The added step of preserving the Verjuice fruit compote in jars allows the dried fruit to mature rehydrate and soak up the sweet Verjuice syrup. Enjoy hot or cold it is the perfect topping to any ice-cream or dessert.","serves":"4 or more portions","prepare_time":"10 minutes","cook_time":"Approximately 25 minutes"},"ingredients":["2 empty 200ml/7fl.oz glass jars with lids","5 black peppercorns","1 Bay leaf","¼ tsp ground cinnamon","3 cardamom pods","1 tsp vanilla extract","½ cup/125g/4½oz caster sugar","1 cup/240ml/8fl.oz Verjuice","100g/3½oz dried pears","55g/2oz dried apricots","55g/2oz dried dates","30g/1oz dried apple"],"method":["Roughly chop all the fruit into bite size pieces.","Fill a heavy bottomed saucepan with water and start on the boil.","In a separate saucepan combine peppercorns, bay leaf, cinnamon, cardamom pods, vanilla extract, caster sugar and Verjuice.","Slowly bring to boil while stirring making sure all the caster sugar is dissolved.","Add pears, apples and apricots to liquid and turn down heat to a simmer.","Simmer for 5 minutes.","Add dates and simmer for a further 5 minutes and remove from heat.","Once the saucepan of water has boiled, carefully using metal tongs place each jar one by one into the boiling water for 1 minute and then remove.","Wash each jar lid in the boiling water using the tongs for 10 seconds each.","Scoop the fruit into each jar, compacting the fruit down in the jar.","Leave about 1cm/½inch from the top and ensure the fruit is covered by syrup.","Seal the jars tightly with lids. (Boiling the jars sterilizes them stopping the formation of bacteria, filling and sealing the jars while hot creates a vacuum maintaining the sterilized environment until opened).","Bring saucepan of water to the boil again.","Once boiling, place sealed jar in the water using metal tongs for 30 seconds each, this completes the sterilizing of the jars and assists in forming the vacuum.","Leave jars to cool, keep sealed for at least a week, this allows fruit to mature and soften.","Serve over ice-cream or your favourite dessert.","Refrigerate after opening."]},{"id":"roasted-pork-belly-with-apples/","title":"Roasted Pork belly with apples","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2711-2zzsq6wcq1j2dm0p2oa3gg.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2711.jpg","description":{"body":"Pork belly and apple is an amazing combination that just works. By soaking the pork belly in brine for 24 hours you end up with a soft and succulent meat. By roasting your apples with the pork each person gets to enjoy this dish by slicing off pieces of soft apple as they go.","serves":"4","prepare_time":"10 minutes plus 24 hours marinating time","cook_time":"Until pork is meltingly tender (approx 2 hours)"},"ingredients":["1kg/2¼lb piece of pork belly","½ cup/140g/5oz of Sea Salt","1 tbsp smoked paprika","1 tbsp brown sugar","2 cloves garlic, crushed","4 star anise, crushed","1 bay leaf","200ml/7fl.oz Verjuice","¼ tsp vanilla extract","2 small whole cooking apples"],"method":["Score the skin of the pork belly, being careful not to pierce the flesh.","In an airtight container large enough to hold the belly, place the salt, paprika, star anise, brown sugar, garlic and bay leaf.","Top up container with cold water to cover the pork belly.","Whisk brine to dissolve the salt.","Place the pork belly in the brine skin-side down.","Marinate for 24 hours.","Remove the belly from the brine, rinse and pat dry.","Allow pork belly to reach room temp and keep swabbing with paper towels – the drier the better.","Pre-heat oven to 150°C/300°F/Gas mark 2.","Peel the apples.","Place the pork belly (flesh side down) and apples on a wire rack in a roasting tray.","Combine vanilla and Verjuice.","Pour vanilla and Verjuice mixture into bottom of roasting pan.","Roast pork belly and apples for approximately 2 hours.","The pork belly is cooked when the flesh comes away easily. Apples should be soft but still hold their shape.","Remove apples from pan, increase oven temperature to 200°C/400°F/Gas mark 6 and leave for an additional 10 minutes.","Make sure crackling goes crispy but does not burn.","Serve with vegetables and enjoy the pork by slicing off bits of apple to go with it."]},{"id":"garlic-and-chilli-prawns-in-verjuice-butter/","title":"Garlic and Chilli Prawns in Verjuice butter","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/garlicprawns2-2zzsq3dp5ulsk94aaf3qio.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2661.jpg","description":{"body":"This dish makes a great main or entrée and you can easily multiply the ingredients as required. Personally I like to make this dish spicy but of course feel free to alter the chilli to your own liking. As with many Asian dishes the combination of the garlic, coriander and chilli works brilliantly together and helps to bring out the true flavour of the prawns.","serves":"2","prepare_time":"5 minutes","cook_time":"10 minutes"},"ingredients":["20 cleaned king prawns un-cooked","6 cloves chopped garlic, finely chopped","1 tsp de Arbol chilli flakes","2 tbsp fresh coriander chopped","60g/2oz of butter","2 tbsp olive oil","4 tbsp Verjuice"],"method":["Heat oil in a heavy base frying pan.","Add prawns, chilli flakes and garlic.","Fry for 3-4 minutes making sure prawns are coated with chilli and garlic.","Garlic and chilli should get sticky and coat the prawns.","Deglaze the pan with the Verjuice.","Add butter and melt down.","Remove pan from heat.","Add coriander and mix through.","Serve with steamed rice."]},{"id":"strawberry-and-verjuice-jelly/","title":"Strawberry and Verjuice jelly","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2279-2zzsq4rgf2gv4sbviy4y68.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2279.jpg","description":{"body":"This “grown up” jelly is a wonderful after-dinner treat. The juice from the strawberries partners perfectly with the Verjuice, creating a wonderful strawberry infusion throughout.","serves":"4-6 (depending on size of jelly moulds or containers)","prepare_time":"15-20 minutes","chill_time":"10 hours (best made and left overnight)"},"ingredients":["1½ cups/360ml/12fl.oz Verjuice","½ cup/225g/8oz sugar","½ tsp vanilla extract","2½ tsp gelatine powder","¼ cup/60ml/2fl.oz water","200g/7oz of any fresh strawberries"],"method":["Place the Verjuice, sugar and vanilla extract in a saucepan and stir until almost boiling.","Turn off the heat and leave for the flavours to combine.","Sprinkle the gelatine over the water, stirring until it is evenly absorbed.","Mix the soaked gelatine and water into the hot Verjuice liquid and stir until it is fully dissolved.","Continue stirring until no gelatine granules are left on the spoon.","Divide the strawberries between 4-6 glasses.","Pour the Verjuice liquid carefully over the strawberries.","Allow jellies set in the fridge for at least 10 hours.","Remove the set jellies from the fridge 10 minutes before serving."]},{"id":"mixed-vegetable-pickle/","title":"Mixed Vegetable Pickle","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/2010-08-0217-07-44-2zzjetvyz5ee4besod1uyo.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/07/2010-08-0217-07-44.jpg","description":{"body":"You can more or less use up any vegetables that you have, or buy specific ones that you really enjoy. When following the recipe, if you like your pickles hotter and spicier, try using some dried Chile de Arbol Flakes – be careful though, they are pretty hot!"},"ingredients":["3½ cups (28fl.oz) Live to Eat Verjuice","2 tbsp pickling vinegar","1 tsp salt","1 tsp sugar","5 cloves garlic, ‘bashed’ but still left whole","Selection of your favourite vegetables, about 1kg/2lbs weight (cauliflower, baby onions, carrots, green beans) cut into pieces or florets where applicable, but leave them quite chunky","1 tbsp black onion seeds (nigella seeds)","1 tbsp mustard seeds","½ tsp turmeric","½ tsp Chile de Arbol Flakes (optional)"],"method":["Mix together the Verjuice, pickling vinegar, salt, sugar and spices.","Place all the vegetables in a pan and boil for 2 or 3 minutes, just to make slightly tender. When ready, scoop the vegetables into a bowl of cold water. Mix in the garlic cloves.","When cool, apportion into the jars that you are using to about 2/3rds of the way, then top with the pickling solution. Shake well and seal.","Serve with cold meats, roasted chicken, platters of cheese – anything you want really! You should be able to get 2-3 jars, according to whichever size you use."]},{"id":"mussels-in-verjuice-cream/","title":"Mussels in Verjuice cream","category":"1","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/mussel1-303diqaaese4ebznfoledc.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/10/mussel1.jpg","description":{"body":"I first enjoyed a version of this dish when travelling in Europe and knew it was something special to be shared. By creating the Verjuice and cream combination you get a silky, sweet and sour broth that mixes very well with the mussels and vegetables. The dish can be enjoyed as a light meal or even an accompaniment to a larger dish. I am sure you will agree that this is one of those classic combinations that just works.","serves":"2","prepare_time":"15-20 minutes","cook_time":"5 minutes for vegetables plus 4 minutes for mussels"},"ingredients":["1kg/2¼lb mussels (ensure that your mussels are closed before cooking. If they are wide open, they are quite often dead, tap the shell gently – if the mussel closes, then they are safe to eat)","1 tbsp olive oil","1 shallot, finely chopped","½ leek (white only), finely sliced","½ cup/85g/3oz mushrooms, sliced","½ cup/120ml/4fl.oz heavy/double cream","¼ cup/60ml/2fl.oz Verjuice","Cracked pepper to taste"],"method":["Rinse and de-beard mussels.","Heat olive oil in a heavy pot.","Sauté vegetables until soft, but not brown.","Add mussels, heavy cream, pepper and Verjuice. Cover and steam on high heat approximately 4 minutes, until mussels are opened.","When serving pour broth over mussels.","Enjoy with a crusty baguette."]}]