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Warm steak and rhubarb salad SERVES 2 150g rhubarb, leaves removed and cut into 3cm chunks 4 tbsp olive oil 2 tbsp honey 1 orange, juice 75g hazelnuts, skin on 2 garlic cloves, peeled and crushed 1 tbsp butter 250g good-quality skirt steak, trimmed Sea salt and black pepper l
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A rich source of vitamin K, the stalks of this vegetable are often found on the dessert menu, but there’s more to rhubarb than crumble. Enjoy our three wellbeing favourites. Recipes by Emma Winterschladen.
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On two plates or a serving board, divide up the baby leaves and add the radishes, red onion and roasted rhubarb. Thinly slice the steak against the muscle grain and place over the salad. Scatter the hazelnuts and Stilton over the top. 7 Pour over the steak juices and the dressing, adding more oil if needed, before serving.
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Rhubarb fizz with homemade rhubarb syrup
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Rhubarb fizz
with homemade rhubarb syrup
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To serve 2 handfuls of baby leaf salad Handful of radishes, sliced into discs ½ red onion, thinly sliced 50g Stilton l l l
SERVES 2 For the rhubarb syrup (makes a jar’s worth) 100ml water 100g caster sugar 350g rhubarb, trimmed and chopped l l l
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Warm steak and rhubarb salad
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Preheat the oven to 180°C/350°F/gas mark 4. Place the rhubarb on a roasting tray and massage in half the oil, honey and orange juice, keeping the rest for the dressing. Season with a little salt and pepper. Roast for 10-15 minutes until the rhubarb is tender. Remove from the roasting tray and cool. 2 For the dressing, pour the juices from the roasting tray into a bowl and add in the remaining oil, honey and orange juice. Season and add more honey if you prefer it sweeter. Set to one side. 3 Heat up a heavy-bottomed pan over a medium heat and dry roast the hazelnuts in a single layer, stirring until they’re golden and toasted. Remove and add to the dressing. 4 Roughly chop up the garlic cloves. Melt the butter over medium heat and add in the garlic cloves. Sauté for a few minutes until soft then remove from the pan and set to one side. 5 Season the steak on both sides. Add a little oil to the pan if needed and turn up to a high heat. Fry the steak for three minutes on either side for medium rare – adjusting according to preference. Remove the steak from the pan and rest on a board under tin foil for around five minutes while you assemble the salad.
For the cocktail Crushed ice 2 shots of gin ½ lemon, juice and peel 150ml prosecco l l l l
*Omit the gin and swap prosecco for tonic or soda for a non-alcoholic alternative.
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To make the syrup, place the sugar and water in a deep-set pan over a low heat. Stir gently until the sugar dissolves into the water, then add in the chopped rhubarb. Cover with a lid, increase the heat and bring it to a boil. 2 Simmer uncovered for 4-5 minutes, until the rhubarb is tender. Remove from the heat and pour the contents of the pan through a fine sieve into a bowl. Push the rhubarb juices though the sieve with a wooden spoon. 3 Add the sugary rhubarb juices back into a pan and boil on a high heat for a few minutes until it turns into a syrup. 4 Add crushed ice to a jug and pour in four shots worth of rhubarb syrup, two shots of gin and then squeeze in half a lemon. Mix and pour into glasses. Top up with prosecco. Garnish with a twist of lemon peel on the side of the glass.
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DON’T MISS even more of Liz’s wellbeing wisdom…
G FOR MAD REA ERS ONLY
SERVES 6-8
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For the sponge 125g unsalted butter 125g caster sugar 2 eggs, lightly beaten 125g polenta 50g ground almonds 1 tsp baking powder 2 tsp ground ginger 4-5 thumb-sized pieces of stem ginger, roughly chopped 2 tsp of syrup from the ginger ½ lemon, zest l l l l l l l l
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Preheat the oven to 180°C/350°F/ gas mark 4. In a 20cm oven-proof skillet*, heat up the butter and sugar on a low-medium heat and add in the rhubarb and lemon zest. Fold the rhubarb into the sugar and butter for a few minutes until it starts to soften but not break down. Remove from the heat and arrange the rhubarb side by side in the pan in one layer. 2 Now make the cake batter. Cream the butter and sugar in a bowl with a wooden spoon until smooth and light. Add in the beaten eggs, a little at a time, mixing well in between. Fold in the polenta, almonds, baking powder, ground ginger, stem ginger, syrup, lemon zest and salt.
VOLUME 2
SIVE EXCLUE OFF ARZINE
Rhubarb and ginger upside-down polenta cake For the topping 1 tbsp butter 1 tbsp sugar 250g rhubarb, halved lengthways ½ lemon, zest
BRAND NEW
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Carefully dollop the mixture on to the rhubarb in the skillet. Don’t worry if you can’t even it out, baking will do this. 4 Bake for around 30 minutes, until golden and cooked through. Remove from the oven, run a knife around the edge and leave for ten minutes to cool, before turning it out on to a plate. *If using a cake tin, opt for a 20cm tin without a loose bottom, lightly butter then add parchment and butter to that too. Transfer the rhubarb into the tin and follow the same instructions. Follow Emma on Instagram @lewellbeing_food
Love Liz’s magazine? You can find the very best of the world of wellbeing in our second yearbook, available now from lizearlewellbeing.com for £25*. Packed full of our very favourite feel-good recipes, beauty tips and clever crafts, as well as exclusive new wellbeing wisdom, behind-the-scenes photos and trusted advice from Liz, you’ll find everything you need to see you through the seasons, looking and feeling your radiant best. With more than 270 pages of inspiration and stunning photographs to enjoy, carefully bound in a hard-wearing cover, this truly beautiful book will take pride of place in either a busy kitchen or on a bedside table. Treat yourself or your family and friends to a wonderful year of eating well, looking well and living well with this gorgeous gift.
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