food
Simply Seasonal
THIS MONTH IT’S ALL ABOUT THE SEASONAL PRODUCE THAT IS APPEARING IN OUR POTAGERS
Spring Salad with Lemony Dressing
Ingredients (Serves 4) 300g asparagus spears 300g peas, fresh or frozen 300g broad beans, fresh or frozen Salt & freshly ground black pepper Dressing 6 tbsp olive oil 3 tbsp lemon juice 1 tsp Dijon mustard 2 tsp caster sugar (sucre en poudre) Handful of fresh mint or parsley (or both), chopped Method 1. Bring a large pan of salted water to the boil. Trim the asparagus by cutting or simply snapping off the woody ends and slice into approx.
14 etcetera
2cm lengths, leaving a slightly longer tip. 2. Add the peas and beans to the boiling water, cook for 2 minutes, then add just the asparagus stems and boil for a further minute, then finally add the tips and cook for a further minute. Drain all the vegetables in a colander and refresh under cold water to prevent them from cooking further and to retain their bright green colour. Tip into a serving bowl. 3. To make the dressing, place all the ingredients in a screw top jar and shake thoroughly until combined. Season the vegetables, add the dressing, and toss together to serve. To make this more substantial, add some cubed feta or similar crumbly cheese.
Pasta Primavera Ingredients (Serves 4-6) 200g young broad beans (use frozen if you can't get fresh) 250g asparagus tips 200g peas (use frozen if you can’t get fresh) 350g spaghetti, tagliatelle or other pasta of your choice 1 tbsp olive oil (plus extra to serve) 1 tbsp butter 200ml crème fraiche (either full fat or light) Handful of chopped mixed fresh herbs Parmesan to serve