Spring vegetable and quinoa stew with quick-pickled little gems Glug olive oil4 shallots, finely sliced250g baby carrots, halved lengthways2 celery sticks, finely chopped2 leeks, sliced2 garlic cloves, crushed1 tbsp white wine vinegar250g red quinoa 250ml dry white wine1 litre vegetable stock200g frozen peas½ tbsp dijon mustardJuice 1 lemonBunch fresh parsley, choppedBunch fresh dill, roughly chopped, handful set aside for the pickle For the quick-pickled little gems 1 red onion, very finely sliced3 tbsp white wine vinegar2 tbsp caster sugarGlug olive oil2 little gem lettuces, halvedSmall bunch fresh mint, leaves picked
Boss Status: Speedy Ortiz Make Power Moves Pitchfork: “Raising the Skate” directly references the Ban Bossy campaign. Have you been called “bossy” often in your life? Sadie Dupius: It's been an issue, even within our band for a little bit; I sometimes wind up complacent in things I don't necessarily agree with because I don't want to be accused of being overbearing. At some point I realized that all of these criticisms and stresses that were making me internally self-flagellate really didn't have a whole lot to do with my behavior. It seemed more related to my gender. So that was a frustration for a while, and we shifted things around in the band, and now it’s not an issue anymore. That song was written about treating yourself better, and by extension not letting others treat you poorly. Pitchfork: Touring can make certain types of people lose perspective. SD: We opened for Guided by Voices last year and got to see their actual dynamic—fighting on stage and off, getting wasted. SD: It’s a nice way to pump yourself up.
Fish pie with vermouth velouté step 1 Start with the velouté. Heat a knob of butter in a pan, add the shallots and fry gently for about 10 minutes until soft but not coloured. Pour in the wine and vermouth and boil until reduced by half. Add the stock and bring to a simmer, keep bubbling until you have half the amount again. Each time you do the reduction you concentrate the flavour of your final sauce. Stir in the cream and simmer until your sauce is about as thick as double cream, it’s important that the velouté has a bit of body or it won’t stick to the fish. step 2 Heat the oven to 180c/fan 160c/gas 4. Add the herbs to the fish as whole leaves and pour over the velouté. step 3 Roll out the puff pastry until it is a little bigger than the top of the dish. Press the pastry down into the edges and against the sides of the dish to seal them. Season with ground black pepper and scatter with the thyme leaves.
Shanghai stir-fried chunky noodles New England-style clambake 750g clams750g mussels1kg red-skinned potatoes4 tbsp olive oil3 corn on the cobs, halved12 raw langoustines or large shell-on prawns400ml dry white wine75g unsalted butter For the jalapeño mayo 150g mayonnaise2 fresh jalapeño chillies, deseeded if you like, finely chopped2 tbsp pickled jalapeños, drained and finely chopped, plus a splash jalapeño pickle juice1 garlic clove, crushed For the chilli and lemon butter 100g unsalted butter1 red chilli, slicedJuice ½ lemon
Veal with shallots, green olives and gremolata Garlic and white bean stew with gremolata 20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know-how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons Vegetarian summer rolls with peanut dipping sauce 4 summer roll wrappers2 large carrots, cut into ribbons with a julienne peeler1 small cucumber, cut into ribbons with a julienne peeler (discarding the seeds in the centre)4 spring onions, cut into ribbons with a julienne peeler100g red cabbage, very finely slicedSmall bunch coriander, leaves pickedSmall bunch mint, leaves picked100g rice vermicelli noodles50g roasted and salted peanuts, roughly chopped For the dressing ½ tbsp rice vinegar1 tsp soy sauce½ tsp fish sauce1 tsp caster sugarJuice ½ lime For the peanut dipping sauce 100g smooth peanut butter1 tbsp soy sauce1 tbsp caster sugar50g roasted and salted peanuts, roughly choppedDried chilli flakes to serve