Recipes, Side Dish Recipes

Vignarola

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Suggested cuts: 3-Bone Rack of Lamb, Rolled Lamb Shoulder, Lamb Rumps, Pork Fillet, Chicken Supremes.

Vignarola, a spring vegetable stew inside a casserole dish.

Ingredients

Method

  1. Add the shallots, garlic, and bay leaves to a heavy-bottomed pan with 2 tablespoons of olive oil. Season with a pinch of sea salt and set over a low heat. Cook, stirring regularly, for 10 minutes, until soft and translucent but with no colour.
  2. Meanwhile, prepare the artichokes. Have a bowl with cold water and the juice of a lemon ready and waiting. Then start by cutting around the heart of the artichoke with a very sharp knife. As the tough outer leaves fall away you will be able to get a better view of where the actual heart is. Trim as close as possible to the heart, dipping the artichoke in the lemony water as you go. This will stop the heart from oxidising. Once the outer leaves are removed, cut off the stalk and trim up the bottom.
  3. Then begin to remove the more tender inner leaves and then, finally, the furry looking ‘choke’ at the centre. Leave that artichoke in the water whilst you prep the other one.
  4. Once both are prepped, cut them in half and then each half into 4 wedges. Add the artichokes to the pan and turn the heat up to medium. Add the wine and cook for 2 minutes, then add the chicken stock, a tablespoon of white wine vinegar, and a pinch more sea salt. Cover the pan with a cartouche and simmer gently for 5 minutes.
  5. Meanwhile, remove all the peas and broad beans from their pods and add to the pan. Stir together and then allow to simmer for a further 8 minutes.
  6. Add the gem and the mint sprigs and remove from the heat. Set to one side.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.