red radish : red cabbage
cook and cool peas + finely slice radish, cabbage, 1 long red chili (seeds removed) + a cup each of torn parsley and mint. finely grate 80gm parmesan and add half of it to salad. whisk 100ml extra virgin olive oil + 50ml lemon juice, season and pour over salad tossing well. sprinkle over remaining parmesan when ready to serve.
red grape : chicken : thyme
rub chicken marylands with oil and season with salt and pepper. rub with butter on skin side + add zest of a lemon + drizzle over a little verjuice. add red grapes and a couple of quartered red onions to the tray + drop a bunch of fresh thyme on the tray. bake at 180.
treviso : corella : walnuts
layer treviso on a platter and add finely sliced corella pear. squeeze some lemon juice over pears and add walnuts. drizzle all with extra virgin olive oil and season with salt and pepper.
add 8 stalks of rhubarb (cut in 4cm pieces) and 2 tbs raw sugar to a saucepan and let simmer till soft (add a little water if it looks like it needs it). put into one large or a few small baking dishes. for crumble: mix 2tbs of coconut, self raising paper, brown sugar, butter and 1/2 tsp cinnamon. rub with fingertips and add to top of rhubarb. bake on 180 til hot and bubbling with a toasty top.