Have you poached anything lately? No, I don't mean as in running off with farmer Brown's deer. I'm talking about what the French call pochage, the art of cooking food by gently simmering it in liquid. We've all probably poached an egg but what about fish, meat, poultry, fruit, meatballs? It's an easy technique that results in lovely, pure flavours and textures. Here's an easy recipe to begin with.
200g brown or green lentils
1 bunch asparagus, woody ends trimmed
300g tin chickpeas, drained
Small handful watercress
1 1/2 tbsp Dijon mustard
Sea salt and freshly ground black pepper
4 free-range eggs
Splash of vinegar
Extra virgin olive oil, for drizzling
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