tener, succulent lamb – and how to make it go further!
Oh, soft, warm and smelling like heaven … slices of asparagus frittata stuffed between soft or crunchy bread rolls is delicious.
Tarts topped with tangy goat’s cheese and asparagus, just so NOW!
Sharp and bright, great in the glass, and to finish off rich dishes, tangelos pack a powerful citrus flavour.
Gazpacho is one of the glories of summer – tip it over avocados, dot with olives & basil, sprinkle with toasted cumin and m’whaaaaaaa! Delicious.
Keep the heat on asparagus – there’s plenty you can do with it to keep enthusiasm going!
This is good with linguine (flat slim noodles) but I like the way small pieces of asparagus and capers get trapped inside tubes of pasta so you get a double whammy in a mouthful!
Mmmm. If you love eggs, and you love asparagus, it’s time to dunk!
Just waiting for those big mounds of asparagus to appear in shops, then you know it’s fresh, plentiful and cheap!
Oh so pretty, oh so simple, oh so perfect for right now!
Summer’s coming … close your eyes, sniff this bowl of gorgeous fruit and you are there!
Something for summer days, easy, tasty, everyone loves these …
Remember this for a mid-week no-fuss meal
No recipe required
Pretty pretty pretty. Oh, and delicious!
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
Get those asparagus spears on the grill to add another taste sensation.
That smell of smoke, sizzling prosciutto, lemon and mint will get them running to your place. Make plenty!
Simple and seductive – juicy, sweet, salty, crunchy – a brilliant combination.
Grapefruit, oranges, chilli, mint, kaffir lime leaves and crushed peanuts – fresh, crisp, crunchy!
Eat your purples – it’s easy with this salad.
This time of year to me means eating light and eating outdoors. I have my dad Remo to thank for the inspiration for this recipe. He’s constantly pottering away in the garden and has got the greenest thumbs I’ve ever seen, though not literally, of course, haha … that could be a bit spooky. The zucchinis I’ve used here are some of his little babies.
Serve olives to nibble while preparing, good bread to serve alongside and a glass or two of the doctor’s medicine (Rioja) to wash it down. It’s like bringing Spain to your place.
Ooooh my first recipe for the blog! Exciting stuff. It’s not as though Spring Burghul Salad and I go way back or share a life’s history of satisfying nourishment or anything. It’s just that one day I was in need of something sustaining so had a look in the pantry, became a little overwhelmed with the choices, but decided to give it a go anyway, and this was the result!
This is another dish on the S.P.Q.R menu that has been popular since the early days. It is easy to make and is always a pleasure. Perfect with a crisp sauvignon blanc.