#WorldFoodDay Meet the Chef: Melissa Hemsley
To mark World Food Day, we’re giving you a chance to win your own bespoke cooking class from a renowned chef, Melissa Hemsley. To win, just enter our raffle here.
Today the spotlight is on the great Melissa Hemsley!
A LITTLE ABOUT MELISSA
Melissa grew up with her mother’s waste-free approach to cooking, reinventing leftovers and seeking out in-season foods. After several years cooking wholesome meals for celebrities, she published two best-selling Hemsley + Hemsley cookbooks with her sister.
In addition to an array of amazing latter cookbooks, this led to her own primetime cooking show, stalls across food festivals around the world, appearances on the best food panels and frequent recipe columns in The Telegraph and The Guardian.
A RECIPE FROM MELISSA
Wondering what to do with all that leftover veg, Melissa’s Fridge Raid Frittata recipe is an easy and delicious way to make sure no greens go to waste.
1 large head of broccoli, florets evenly chopped and stem finely chopped
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp butter
2 large handfuls of grated cheese(I use mature Cheddar or you could use crumbled feta or goat’s cheese)
Sea salt and black pepper
A handful of chopped fresh basil,parsley, chives or celery leaves
Chilli flakes, to taste
2 handfuls of wild garlic, chopped (when in season)
Grab a medium-sized, deep-sided frying pan and steam the broccoli for 3 minutes in about 4 tablespoons of water, lid on, until almost tender and just turned bright green. Drain any excess liquid (though the broccoli will probably absorb it all) and set the broccoli aside.
Pop the pan back on the heat and gently fry the red onion rings and garlic in the butter for a few minutes.
Meanwhile, whisk the eggs together in a bowl, add salt, pepper and the cheese, plus any of the herbs, chilli flakes or wild garlic, if using.
Preheat the grill to high. Add the broccoli back to the pan to coat in the garlic butter, then pour in the egg mix, stirring so that the broccoli and onions are distributed evenly. Let the bottom and sides cook and start to set over a medium heat for about5 minutes.
Pop the frittata under the grill for a further 5 minutes until golden on top and just cooked through (give the pan a wobble to check), then slide it onto a chopping board or plate. Cool for 10 minutes and slice up into quarter.
EXTRACTED FROM EAT GREEN BY MELISSA HEMSLEY (EBURY PRESS, £20)
Want to learn more recipes bursting with goodness? Enter our World Food Day raffle here and win your own private cooking masterclass with Melissa!