Pearl Barley Risotto with Spring Vegetables
This recipe is a wonderful way to use the spring vegetables you have in the fridge for a tasty mid-week supper. If you are a fish eater you can throw in any leftovers from the poached salmon.
A fresh summer starter or light lunch - the flavours marry deliciously together and the whole dish is very tasty yet healthy and light too.
Wow guests with this very special dish combining a parmesan filling with a cracker crumb and a touch of freshness in the garnish. Served cold so it is just perfect for a warm summer's day. Suitable for vegetarians if you use agar agar and not gelatine.
Roasted Cauliflower Tray Bake
This tray bake is based on a fresh cauliflower adding red onions, chick peas and Spring greens to cook up altogether with some spices and it has a tasty tahini dressing to accompany it.
For those around the Easter table who really want some meat or fish then poaching some wild salmon from a sustainable source is a great compromise. Serve warm with spring veg and baby new potatoes or perhaps that big platter of seasonal steamed vegetables. Leftovers are versatile too for the fish eaters around you.
Carrot & Sage Galette
Based on the Butternut galette from Ottolenghi’s book ‘Flavour’, I have made this so many times and it doesn’t fail to wow. The pastry is so tasty that it is best to double or triple up the quantities and freeze the extra for the future. And here I suggest you just use carrots but the original recipe uses Butternut.