Almond aillade with asparagus and a poached egg
Asparagus is one of those vegetables that truly is best eaten freshly picked or as close to that as you can get it. I use …
Spring – Broad Beans
I just love broad beans not only for their flavour and texture but for their pertinacity to really stick to Spring as their prime growing …
Braised leeks with salsa rustica and egg
Being a fibrous vegetable leeks are well suited to braising and are also prone to trap dirt so a thorough washing is recommended. Remove the …
Green bean, green mango and kohlrabi salad with mustard caper dressing and crispy shallots
This salad serves 4 as a salad on its own or 8 as a side salad as part of a larger meal. Kohlrabi is a …
Crudites with garlic, yoghurt and goat’s curd dip
The most important consideration when selecting vegetables for your Crudite platter is their freshness. I also find that the smaller varieties have a more intense, …
Poached Globe Artichokes
No vegetable shouts Spring to me more than the Globe Artichoke. Flower like, yet a vegetable, they are at their peak in Spring. Although they …