Adding plenty of chives and lashings of butter to new potatoes and asparagus makes them more than fit for the Christmas table. But why wait until then?
Gloriously fudgy in texture, new season jersey benne potatoes are worth getting excited about.
Succulent prawns with the crunch of a good salad, doused in a sweet sour sesame dressing with a nice bite of chilli is just the thing for hot weather.
If you can find it in a deli, finely shaved duck jamón, tossed through at the end, dresses up this salad beautifully.
I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.
Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.
Be prepared to become addicted …
Here’s a spring pasta dish that rings all the bells: bouncy fresh, packed with flavour, fast and filling. And good for you.
Check out the crisp and lacy edges!
New potatoes are great any which way … but roasted with fresh bay leaves they just may become your new favourite.
Purple power – yep, purple asparagus, uncooked, adds sweetness and crunch to this salad.
A gorgeous salad. Bright and fresh and deliciously juicy.
Squishy avocado? Perfect home for it!
Colourful and sweet, and fast!
Strawberries are seductive little things …
Sublime – juicy pears cutting through salty crusty haloumi, and little bursts of sweet dates, piquant parmesan and nutty pine nuts.
Here’s something for the raw brigade – nice and crunchy, garlicky and juicy, with a smattering of creamy toasty cashews on top. Yep, I’ve even strewn the lot with flowers. Thank goodness the kitchen sink was tied down …
Here’s a sexy little supper for two.
This is a bit of a flash Harry … you know, Saturday night when you want to impress …
Get yourself some scallop shells and you’ll be quite the star of your little soirée.
Scallops with Guac. Scallops with Guac Tra-la-la-la ….
Fresh, fragrant and downright pretty, edible flowers add character to a plain green salad. Yes they do!
Off to the bakery you go for this recipe to get well-made bread that grills to an audible crunch, but doesn’t cut your mouth with dry sharp fragments.
Easy when you know how – just use the right lemons!
Keep them crunchy.
This is loosely modelled on a typical salad you might find around Nice … but there’s a bit of a leap of faith here.
Peas with little salty nuggets of pork belly. Whoop. Whoop.