Great with Arun Kapil's Moroccan Spiced Chicken and Algier Aïoli.


  • 4 hearts of baby gem
  • good bunch of chives, tarragon and chervil
  • For the Vinaigrette
  • 1 clove of garlic, cut in half
  • 1 heaped soupspoon best dijon mustard
  • 150ml grape seed oil (or sunflower oil)
  • 50ml fruity, soft olive oil
  • fine sea salt and fresh black pepper - to taste
  • 1 tsp good white wine vinegar
  • 0.5 tsp castor sugar
  • 50 ml boiling water


  • Take a largish jam jar with a secure lid and rub the inside very firmly with the open-cut edge of the garlic clove.
  • Add all the ingredients before adding the boiling water to the jar to prevent it from cracking!
  • Next, screw the lid on tight and shake very, very vigorously till it all emulsifies - a good minute or so should do it.
  • Pop open the lid and spoon generously over the leaves, then scatter the herbs over.