A recipe for spring from Claire Thomson’s ” Home Cookery Year”.
This recipe from Diana Henry makes a delicious vegetarian or vegan supper for 2, or will feed more if served as a side vegetable. I like to serve it with a fried egg, or some burrata cheese to accompany, but these are optional.
A riff on Panzanella for the spring from Anna Jones.
A recipe from Rachel Green which is good served with tomato and rocket salad.
An inspired and moreish dish from Thomasina Miers. For a vegetarian version leave out the anchovies and use a vegetarian cheese.
A delicious way to use asparagus from Nigel Slater.
A delicious recipe for the asparagus season from Anna Jones.
A lovely recipe from Jenny Linford’s ” The London Cookbook” to make when asparagus is in season.
A recipe from ” Bocca” by Jacob Kennedy.
An easy seasonal recipe from Nigel Slater. It serves 2 as a main course but would serve 4 as a side. I replaced the plain couscous with a quick cook packet of Moroccan couscous. I think a packet of Lemon and Coriander Couscous would work well too.
This is a great recipe for April when the first of the English Asparagus and new potatoes are in the shops. Its from ” Three Good Things” by Hugh Fearnley- Whittingstall.
The first of the english grown Asparagus is now starting to appear in the shops and I am always looking for new ways to cook it. This is a super quick supper from Anna Jones that you can serve with rice or noodles. Make sure everything is prepared before you start frying.
You can replace the asparagus with some purple sprouting broccoli for a variation.
Another dish from “30 Ingredients”
This easy pasta supper is from Delia Smith’s ” Summer Collection”.