summer tomato stew with gremolata
 
 

Lindsey Bareham

New potatoes, skinny green beans, juicy onions and tender young spinach is held in a lightly cooked tomato stew and perked up by a last minute seasoning of gremolata, an aromatic mixture of finely chopped parsley, lemon zest and garlic. Serve with simply cooked fish or in bowls to spoon like soup. Good hot, warm or cold.

serves 4, prep 25 min, cook 20 min

2 bunches spring onions
450g small new potatoes
40g butter
1 lemon
150ml vegetable stock
200g fine green beans
6 vine tomatoes
200g baby spinach
1 new season garlic clove
25g flat leaf parsley

Trim and finely slice the onions. Scrape the potatoes. Melt the butter in a spacious heavy bottomed pan and stir in the onion, cooking gently for a couple of minutes. Add the potatoes, a 5cm strip of lemon zest, the stock and a generous seasoning of salt and pepper. Bring to the boil, establish a steady simmer and cover the pan. Cook for about 10 min until the potatoes are tender.

Meanwhile, halve the trimmed beans and add to a pan of boiling water. Boil for 1 min then scoop out of the pan and splash with cold water. Drop the tomatoes into the bean water. Count 20 seconds then remove. Peel away the skin and cut into eight. When the potatoes are ready, remove the lid and add the tomatoes. Cook uncovered for several minutes until the tomatoes turn juicy and soft. Stir the spinach into the tomatoes and after a couple of minutes, once wilted, stir in the beans. Season to taste with salt and pepper.

Zest the rest of the lemon and finely chop the parsley and garlic. Combine to make the gremolata and stir half into the stew. Serve with the remaining gremolata.