It’s that time of year when you crave crisp, crunchy salad stuff: anything, really, other than the stodge that’s kept you going through what has been a ridiculously long winter.
The weather here in the UK has spun dizzily from wet, cold, and wintry to (probably deceptively) hot and sunny. It’s hard to keep up but while we bask, however briefly, in glorious sunshine, here are some springtime recipes that involve a minimum of cooking. Put your sunnies on and dig out the garden furniture from the shed ….
Broad Bean and Goat’s Cheese Salad:
Asparagus and Freekeh Salad:
Hot and Spicy Steak Salad:
Chicory, Stilton and Hazelnut Salad:
If you have a) too many courgettes, b) one that got away and turned into a mini zeppelin or c) a partner who claims to hate summer squash, I may have the answer to your prayers. These bhajis are the business. Continue reading
We once bought such an enormous plant at Columbia Road flower market in London that we had to stick its top out of the car sunroof and people were laughing and taking pictures on their mobiles as we drove by. I was reminded of this when my friend Lindsey from The Eating Tree gave me two fat fennel bulbs recently. I wish I’d taken a picture before I trimmed them, because they had such magnificently verdant fronds, they looked as though they were sprouting their own forest. Continue reading
The end is nigh … the end of the broad bean season, anyway. This is such a simple salad I thought twice about posting it (‘am I insulting the skills of my readers?’) but hey, it’s delicious. It’s as good as a barbecue side dish as it is packed into a lunchbox for work, so here it is as a sort of bonus recipe. Continue reading
Freekeh, if you haven’t come across it before, is roasted green wheat, with a nutty, often smoky flavour. It’s widely used in the Middle East and can be bought cracked, wholegrain and even ready-cooked. Continue reading
Are we in spring or is it summer already? It’s hard to tell sometimes. Anyway, this is one of those mix-and-match dishes, so just use the freshest, tenderest seasonal veg you can lay your hands on, and the soft green herbs of your choice for the dressing. Continue reading
The simplest of recipes to showcase the fresh new season’s asparagus, this makes a lovely light start to a meal. A key component is the fabulous Wensum White goat’s cheese made by Fielding Cottage in Norfolk. I hope they don’t mind me taking a blowtorch to it. Continue reading
I keep reading articles exhorting me to move meat to the status of a relish and to make vegetables the star of my meals. That’s not a bad solution for people who don’t want to give up meat altogether but are cognisant of the arguments against its production and consumption. While it’s unlikely I’ll ever become a vegetarian (bacon!), let alone a vegan (cheese!), I do try to keep a healthy balance. Continue reading
This recipe comes with a health warning … massa de pimentão, or Portuguese red pepper paste, is culinary crack. Once you’ve sampled it, there’s no going back. Continue reading
I adapted this from a salad served by our friends Martha and Chris and I think it makes the perfect light winter starter, easy on the eye and the stomach but packed full of flavour and texture. Quick and easy, too. Continue reading