The weather is turning, and as we comfortably ease in to spring we have been thinking about colour and flavour coming back to our plates. Here are some recipes to try this weekend.
If you have some local wild garlic growing, try making this easy home made pesto with some truffle oil and walnut. It has a garlicky mushroomy flavour that will work wonders on pasta, but will be equally comfortable drizzled on pizza, mixed into hollandaise and so on. Be sure to freeze it in ice cube portions so you can eke out this very seasonal ingredient for a little longer.
Speaking of pasta, weekends are a great time to haul out the pasta machine and make your own.
These mushroom and herb ravioli are simple to shape, and light on calories. They make a comfort dish piled up with a good dose of parmesan or would be a great topping on some soup (sweetcorn for example, which is what we served them with at a supper club last year).
Another seasonal green – less elusive and no need for foraging, is asparagus. If you are firing up the barbecue you could do well to try this chargrilled salad of asparagus and sweetcorn with a peanut and chive dressing.
If you are a carnivore, try these lamb kebabs
with sumac dusted tomatoes – an easy to make meal idea with flavours of the Levant.
And some flatbreads would work well with these – our naan bread recipe uses sourdough starter and gives superb flavour and texture. Light, fluffy and crisp. Bake in the barbecue or oven and finish off in a grill for a naan bread that beats supermarket varieties hands down.
Another meaty barbecue idea – we serve it up with grits, is slow roasted and smoked pulled lamb. Soft, tender strands of lamb, spicy and tangy with a southern US style cooking sauce.
Brunch on sunday is a favourite for us – here is our recipe for the classic combination of poached egg, asparagus and potato hash.
Another delicious brunch idea would be these pave bread rolls filled with roasted squash, caramelised onion and goat cheese. Straight from the oven, warm with the goat cheese all gooey, this is one flavourful and superior stuffed bread recipe!
And brunch doesn’t always have to be savoury- these pop tarts are a slightly more natural version of any child’s dream breakfast. Real pastry with real butter, filled with real fruit. Topped with hot pink icing and chocolate drizzle. Not healthy but hey we have the 80:20 rule to cite as justification for this one.
And if you have an ice cream maker, try this blueberry and mascarpone ice cream terrine for a pretty, and fruit-filled dessert.
You can take a look at the Spring section of our site for more seasonal recipe ideas.
Don’t forget you can email us with questions on any recipe or for more ideas on seasonal ingredients.