Charlie and Gregg are joined by Michelin starred chef Jean-Christophe Novelli.
Flamboyant French chef Jean-Christophe Novelli has carved a career in England as one of the finest chefs. During his illustrious 25 year career he has won Michelin stars and been championed by food critics and his peers the world over.
He began his career at the age of 14 as a baker, becoming head private Chef to the Rothschild family before the age of 20.
In 1996, Jean-Christophe opened his first restaurant, Maison Novelli in Clerkenwell, gaining a Michelin star immediately. He is currently Chef Patron of the Auberge du Lac at Brocket Hall, Hertfordshire.
Recipe
Piperade
2 Large frying pans - heated
Serves 4
To make the classic piperade
4 warm soft-boiled eggs, halved
400ml olive oil
1 large courgette, sliced at an angle
2 medium aubergines, sliced at an angle and then each slice halved
8 large shallots, peeled
8 baby fennel, trimmed
2 red peppers, deseeded and cut in half
2 yellow peppers, deseeded and cut in half
2 green peppers, deseed and cut in half
1 head of garlic, cloves separated and peeled
freshly ground salt and black pepper
good handful of black olives
20 basil leaves
a handful of mixed fresh herbs, to serve
200g sun-dried tomatoes
10 red cherry tomatoes
10 yellow cherry tomatoes
200ml truffle oil
sugar
Parmesan to garnish
Rocket, Red Batavia, Mizuna to garnish
1 carton of sun-dried tomato juice (or regular tomato juice) - reduced to one-third
3 star anise
To prepare the piperade vegetables
Heat the olive oil in a pan, add the vegetables, garlic and sun-dried tomato juice and season. Cover with a tight-fitting lid and leave over a low heat until the vegetables are just soft to the touch.
Remove the vegetables from the heat and add the olives and basil to warm through.
Carefully arrange the vegetables on 4 plates with the soft-boiled eggs. Drizzle with truffle oil and garnish with salad leaves.
Gregg is an award-winning food broadcaster who coaches U-12 rugby in his spare time.
Charlie is a greengrocer extraordinaire bringing fruit and veg expertise to the masses.