This is so simple it hardly calls for a recipe. Peel and slice juicy oranges, top with sliced vine tomatoes, sprinkle with small mint leaves and finely sliced green chilli, sprinkle with flaky sea salt, grind over black pepper and drizzle with a fruity extra virgin olive oil. Done! A striking, sweet and zingy salad […]
Perfect as a starter, or perfect with panfried fish for a main course.
A bowl of perky greens helps to balance a rich meal.
Oh, soft, warm and smelling like heaven … slices of asparagus frittata stuffed between soft or crunchy bread rolls is delicious.
I thought about doing these potatoes with olive oil, but YEAH? NAH! Butter is so much better.
Peas. Peas. Peas. Babies only please.
These are insanely good. Not going to say any more.
Purple power – yep, purple asparagus, uncooked, adds sweetness and crunch to this salad.
Strawberries are seductive little things …
Could there be a better fruit combination than strawberries and mango? Doubt it.
Exceptional idea for fresh fish.
Broad beans, white cheese and salami … yep, I’m up for it.
Mmmm. If you love eggs, and you love asparagus, it’s time to dunk!
Squishy avocado? Add it to the dressing!
Just dig in!
Fresh, spring-like, zingy and crunchy. Sounds good to me.
Italian way with fennel that goes with everything … and nothing (like, a bowl on its own with a crust of bread is pretty awesome!).
This is loosely modelled on a typical salad you might find around Nice … but there’s a bit of a leap of faith here.
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.