[{"id":"potatoes-in-verjuice/","title":"Potatoes in Verjuice","category":"4","thumbnail":"https://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/verjuicepot11-2z8j5pffsc244kxh44f2tc.jpg","image":"https://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":"peperonata/","title":"Peperonata","category":"4","thumbnail":"https://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/Pepperonata-1-0022-2zzsokcglp5bb06fl04jk0.jpg","image":"https://www.adampittaway.co.uk/wp-content/uploads/2015/04/Pepperonata-1-0022.jpg","description":{"body":"This is a fantastic side dish or topping to accompany grilled meats or barbecue meats. It is one of those dishes you can serve hot or cold – and you can even eat it on its own, it is still so memorable. If eating this dish with simply crusty baguettes and nothing else, double the quantities below."},"ingredients":["oz/50ml good quality extra virgin olive oil","1 large onion (red or white) finely sliced","2 bell peppers (any colour) sliced and deseeded","3 cloves garlic, finely chopped or minced","6 plum tomatoes, chopped","½ tsp dried Herbes de Provence","Small handful fresh basil leaves","¼ tsp sugar","2 splashes of red wine (you can substitute for our favourite verjuice!)","Salt and pepper to taste","Fresh basil leaves (if desired)"],"method":["Halve, seed and thinly slice two medium-sized peppers, into strips about ½ inch/1cm wide.","Pour 2fl.oz/60ml of olive oil into a shallow pan then add the onion and garlic . Let it cook until soft and pale then add the peppers.","Chop 6 plum tomatoes (or 1 can chopped tomatoes) and add them to the pan, add the wine and let the mixture cook down over a low heat for 30-40 minutes. Half way through the cooking process, add 1tsp dried Herbes de Provence and the sugar. Stir well.","Season with salt and pepper.","Add basil leaves if desired.","Serve with a great French bread, the crustier the better, to mop up the juices!"]},{"id":"roasted-celery/","title":"Roasted Celery with a Parmesan Crust","category":"4","thumbnail":"https://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/Roasted-Celery-2zzspwlfq1tmhmt7hn4buo.jpg","image":"https://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."}]