Primavera tulips

PT1H

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Ingredients

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Tulips

To plate

  • 1 handful of mixed salad leaves
1
Nip out the stamens from the tulip flowers and check the petals are clean
  • 4 tulip flowers, with stems
2
Bring the water to the boil and stir in the tapioca and a little salt. Return to the boil, stir and simmer for 5 minutes until soft, then drain
  • 500ml of water
  • 100g of tapioca
  • sea salt
3
Meanwhile, finely chop the sugar snap peas, spring onions and dill. Set aside
4
Cook the peas in lightly salted water until soft. Drain the peas, reserving some of the water. Whizz the peas in a blender with the oil to a thick purée. Set aside
5
Soak the mushrooms in boiling water, just enough to cover, and leave until softened. This should take about 2-3 minutes. Drain, pat dry and finely chop
6
Heat the remaining oil in a frying pan and fry off the mushrooms for 2-3 minutes. Season. Mix in the cooked tapioca and Parmesan, followed by the sugar snap peas, spring onion and dill
7
Leave the mushroom mixture to cool before spooning into the centre of the 4 tulip flowers. Reshape the petals around the filling
8
Put a pan on to boil with a steamer basket fitted above. Place a disc of baking parchment on the base of the steaming basket and put the stuffed tulips and their stems on top
9
Steam for 30-40 seconds until the petals wilt, then carefully lift each stuffed flower and stem onto a plate
10
Reheat the puréed peas and serve alongside the tulips, garnished with a herby green salad
  • 1 handful of mixed salad leaves
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