St Patricks Day
The Wicked Kitchen range is vegan. But not as an afterthought, like many other mainstream options. To me, it has a genuine street food, pop-up, deli vibe. Bold interesting flavours, familiar titles reinvented.
The Wicked Kitchen range is vegan. But not as an afterthought, like many other mainstream options. To me, it has a genuine street food, pop-up, deli vibe (as far as mass-produced food goes). Bold interesting flavours, familiar titles reinvented. There's a lot of tangy, crunchy, smoky, spicy in there! Instead of using mock meat, Wicked Kitchen have chosen to work innovatively with fresh mushrooms (loads of different kinds) and I thank them for that. Rubbery, over-processed meat replacers normally make me relieved I'm not full-time vegan when I'm out and about – but this is different. Sure, there are a couple of emulsifiers and stabilisers in there (it's a large-scale operation after all) but it's refreshing, and rare, to see an ingredients list so full of vegetables, spices – and a genuine sense of love for food.
- 129 calories per serving
- Prep: 5 minutes
- Cooking: 10 minutes
- 1 bunch of asparagus (about 250g)
- 4 large eggs
- 1 lemon
- 10g butter
- 1 tbsp chopped chives
- salt and black pepper
Put the asparagus in a steamer over a saucepan of boiling water and steam for 5 minutes or until tender, depending on the thickness of the stems. Remove and set aside. (If you don’t have a steamer you could put the asparagus in a colander over a pan of boiling water and cover it with a lid.)
Meanwhile, bring another saucepan of water to the boil. Add the eggs and boil them for exactly 5 minutes.
Remove the eggs from the pan, place them in egg cups and cut off the tops. To each egg, add a squeeze of lemon juice, a dot of butter and a sprinkling of chopped chives. Serve immediately with the asparagus to dip into the egg yolk ‘hollandaise’. Season to taste.
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