In season

Make the most of our fresh tomatoes, mushrooms, asparagus, blueberries, passion fruit and more

Crumb the asparagus the day before, wrap in cling film and refrigerate until ready to serve.

Tomato salad with crispy tabil-spiced bulgur

Make a double batch of tabil spice and store in a resealable jar for up to three months.

CRUMBED ASPARAGUS WITH ANCHOVY-MAYO DIP

Prep time: 30 minutes

Cook time: 25 minutes

Serves: 4

For the anchovy-mayonnaise dip

1 garlic clove

2 anchovy fillets

100g mayonnaise

2 tsp lemon juice

For the crumbed asparagus

2 large SpinneysFOOD Organic Free-Range Eggs

100g SpinneysFOOD All-Purpose Flour

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp SpinneysFOOD Fine Sea Salt

100g Panko breadcrumbs

300g asparagus

To serve

1 tsp SpinneysFOOD Sea Salt Flakes

Pinch of SpinneysFOOD Paprika

1 lemon

1 Roughly chop the garlic and anchovy fillets. Place the mayonnaise in a bowl. 2 Place the garlic, anchovies and lemon juice in a blender and blitz to form a paste. Add to the mayonnaise and adjust the seasoning, if necessary. Refrigerate until needed. 3 Heat a deep fryer or a medium-sized pot of oil to 180°C. 4 Whisk the eggs in a large bowl (it should be big enough to accommodate the asparagus). 5 Place the flour, paprika, garlic powder and salt in another similar sized bowl. Place the panko breadcrumbs in another large bowl. 6 Place the asparagus in the eggs, then in the flour mixture, then in the eggs then finally in the panko breadcrumbs. 7 Working in batches, fry the asparagus until golden and crispy, approx. 5 minutes. Drain on paper towels and repeat with the remaining asparagus.

8 Sprinkle with flaky sea salt and paprika.

9 Serve along with the anchovy-mayonnaise dip and lemon wedges.

TOMATO SALAD WITH CRISPY TABIL-SPICED BULGUR

Prep time: 20 minutes (plus marination time)

Cook time: 30 minutes

Serves: 4

For the tabil

2 tbsp SpinneysFOOD Coriander Seeds

2 tsp caraway seeds

1 tsp SpinneysFOOD Fennel Seeds

½ tsp SpinneysFOOD Whole Black Peppercorns

1 tsp SpinneysFOOD Cumin Seeds

½ tsp SpinneysFOOD Red Chilli Powder

¼ tsp SpinneysFOOD Fine Turmeric

¼ tsp ground cloves

¼ tsp ground cardamom

¼ tsp garlic powder

For the crispy tabil bulgur

150g bulgur wheat

2 tsp tabil

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 lemon

For the tomato salad

1 small red onion

700g Pure Harvest Tomatoes (yoom, strabena, mixed candy, cherry tomatoes on the vine)

Handful of mixed SpinneysFOOD Fresh Herbs (basil, coriander, dill and parsley), plus extra for serving

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tbsp red grape vinegar

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Extra Fine Caster Sugar

1 Place the coriander seeds, caraway seeds, fennel seeds, black peppercorns and cumin seeds together in a large cast-iron pan over a medium heat. Toast for 2-3 minutes or until fragrant. Add in the remaining spices and toast for 1 minute, tossing frequently. Cool completely before grinding to a powder using a pestle and mortar or spice grinder. 2 Cook the bulgur wheat according to package instructions.

3 Add the tabil spice mix to the water as it cooks. Evenly spread the bulgur wheat over a tray and place in the fridge to ‘dry’ out for 1 hour. When ready to fry, remove from the fridge.

4 Heat the oil in a large cast-iron pan placed over a medium-high heat. Fry the bulgur wheat (in batches, if necessary) until golden and crispy. Place on a serving platter and grate lemon zest over. 5 Peel and finely slice the red onion and place in a bowl of cold water for 10 minutes. Roughly chop the tomatoes and place in a large bowl. Roughly chop the herbs and place in the bowl along with the olive oil, vinegar, salt and sugar. Drain the onions and add to the bowl and toss to combine. Set aside at room temperature for 20-30 minutes before serving. 6 When ready to serve, place the tomato salad on a platter, top with the crispy bulgur, extra herbs and tabil spice.

SZECHUAN MUSHROOM KEBABS

Prep time: 15 minutes (plus marination time)

Cook time: 10 minutes

Serves: 4

For the Szechuan marinade

1½ tsp Szechuan peppercorns

This egg-free ice cream tastes exactly like a frozen fruity cheesecake, with a slight tang and creamy finish.

4 tbsp soya sauce

3 tbsp SpinneysFOOD Light Muscavado Sugar

1 tbsp sesame oil

1 tbsp rice vinegar

½ tbsp garlic flakes

5cm fresh piece ginger

1 tbsp sambal oelek

½ tsp Chinese five spice powder

For the mushroom kebabs

400g Below Farm Oyster Mushrooms

400g Below Farm Shiitake Mushrooms

6-8 bamboo skewers

1 Place a small pan over medium-high heat and toast the Szechuan peppercorns until fragrant, approx. 1 minute. Remove from the pan and crush in a spice grinder or pestle and mortar. 2 Place all the marinade ingredients together in a large bowl and stir to combine.

3 Slice the mushrooms into equal-sized pieces and place in the bowl with the marinade and toss to coat. Set aside to marinate for 1 hour.

4 Meanwhile, soak the skewers in water.

5 Preheat the barbecue or a griddle pan to medium-high heat. 6 Arrange the mushrooms on the skewers then place on the barbecue and grill until charred and tender, approx. 3 minutes per side. 7 Transfer to a serving platter and serve immediately.

BLUEBERRY CHEESECAKE ICE CREAM WITH CINNAMON CRUMBLE

Prep time: 20 minutes

Cook time: 35 minutes

Makes: 750ml

For the cinnamon crumble

120g SpinneysFOOD All-Purpose Flour

100g SpinneysFOOD Light Muscavado Sugar

½ tsp baking powder

½ tsp SpinneysFOOD Fine Cinnamon

Pinch of nutmeg

¼ tsp SpinneysFOOD Fine Sea Salt

115g SpinneysFOOD Salted Butter, room temperature

70g rolled oats

For the blueberry sauce

2 tbsp water

1 tsp corn flour

100g SpinneysFOOD Blueberries

2 tbsp SpinneysFOOD Extra Fine Caster Sugar

1 tbsp lemon juice

For the ice cream base

400ml double cream

100ml SpinneysFOOD Full Fat Fresh Milk

100ml sour cream

125g SpinneysFOOD Extra Fine Caster Sugar

200g cream cheese

1 tsp vanilla paste or extract

2 lemons

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper. Place a 1L freezer-safe container in the freezer to chill. 2 In a large bowl, add the flour, sugar, baking powder, cinnamon, nutmeg and salt and whisk to combine. Cube the butter and add to the mixture. Using your fingertips, rub the butter into the dry mixture until pea-sized clumps form. Add in the oats and combine. Place in the fridge to chill for approx. 15 minutes. 3 Evenly spread the crumble mixture onto the lined tray and place in the oven for approx. 5-10 minutes or until golden on the edges. Using a spatula, flip the crumble over, trying not to break it up too much and bake for a further 5-10 minutes or until golden all over. Remove from the oven and cool completely. 4 For the blueberry sauce, whisk together the water and corn flour, making sure there are no lumps. Place the blueberries, caster sugar and lemon juice in a medium-sized pot along with the corn flour mixture. Place over a medium heat, stirring constantly, until the berries begin to burst and the sauce starts

Reserve any extra milk mixture to serve with the cake.

Passion fruit tres leches to thicken. Once the corn flour has cooked out, remove the sauce from the heat and set aside to cool. 5 In a large bowl, combine the double cream, milk, sour cream, caster sugar, cream cheese and vanilla paste. Grate in the zest of the lemons and whisk until smooth and combined. 6 Pour half the ice cream mixture into the chilled container. Drizzle half the blueberry sauce over and swirl in using a knife or skewer. Repeat with the remaining ice cream mixture and blueberry sauce. Cover and freeze for at least 4 hours or overnight. 7 Serve with the cinnamon crumble.

Prep time: 30 minutes

Cook time: 40 minutes

Serves: 6-8

For the sponge cake

170g SpinneysFOOD Salted Butter, at room temperature

300g SpinneysFOOD Extra Fine Caster Sugar

1 tsp vanilla paste or vanilla extract

50g passion fruit pulp

7 large SpinneysFOOD Organic Free-Range Eggs

270g SpinneysFOOD All-Purpose Flour

½ tsp ground cardamom

1 ½ tsp baking powder

½ tsp SpinneysFOOD Fine Sea Salt

For the tres leches

250g SpinneysFOOD Full Fat Fresh Milk

2 x 385g tin condensed milk

2 x 380ml tin evaporated milk

To serve

500ml whipping cream, chilled

125ml passion fruit pulp

Handful of SpinneysFOOD Edible Flowers

1 Preheat the oven to 180°C, gas mark 4. Grease and line a 22cm x 33cm high-walled baking tin. 2 In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and sugar together for approx. 5 minutes or until pale and fluffy. Add the vanilla paste and passionfruit pulp and mix until combined. While mixing, add in the eggs, one at a time, mixing well between each addition. 3 In a separate bowl, combine the flour, cardamom, baking powder and salt. Add the dry ingredients to the wet and mix until just incorporated. 4 Pour the mixture into the tin and bake for approx. 35-40 minutes or until a skewer inserted comes out clean. Remove from the oven and cool completely. 5 Using a skewer or chop stick, poke holes into the cake. 6 In a medium jug, combine the milk, condensed milk and evaporated milk. Slowly pour the tres leches over the cake, making sure its evenly distributed. Set aside for 30 minutes to absorb. 7 Whip the cream until soft peak stage. 8 Top the cake with the whipped cream, passionfruit pulp and edible flowers. 9 Serve immediately, or place it in the fridge for up to 6 hours before serving.

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4

4-6 ClemenGolds

150g dark or milk or white chocolate

1 tsp SpinneysFOOD Fine Cinnamon

3 tbsp dried rose petals

3 tbsp pistachio slivers

1 Peel and separate the ClemenGolds into wedges. 2 Melt the chocolate. 3 Dip each wedge half way into the chocolate and place on a tray lined with baking paper. 4 Sprinkle over the cinnamon, rose petals and pistachio slivers. 5 Set aside until the chocolate has set.