Spring is just around the corner and with longer days and warmer weather comes a new crop of fresh produce! Here are just some of the fantastic ingredients you’ve got to look forward to in the coming months!
There can be few things better than returning from a long Spring-days walk to a roast lamb Sunday lunch with all the trimmings! Make the most of the fantastic British produce while it’s here, look for firm, slightly pinkish meat with a silky texture and if you are roasting, go for a leg or loin joint!
Fried, served cold in a salad or just plain boiled with a knob of butter, these gorgeously sweet beauties make a fantastic accompaniment to just about any dish imaginable.
Though farmed salmon is available all year round, you really can’t beat the superior quality of wild salmon caught in Scottish and Irish rivers. Arguably the most versatile fish to cook with, you can enjoy salmon poached, pan-fried, grilled, baked, braised or raw as sashimi (if you have the really fresh stuff!)
As well as…
Crab, halibut, spinach, radish, asparagus, broccoli, mushrooms, potatoes, chicory, cabbage, rhubarb, leeks, spinach, spring onions, purple-sprouting broccoli, cauliflower, radishes, carrots, watercress!