What's on our Spring Table?

It feels like spring has truly sprung. This week we have benefited from some lovely sunny skies and rising temperatures, just in time for Mother’s Day.

 With the change of seasons our shopping list is updated and changes too:

 On the seasonal fish menu we have pollack (a truly lovely sweet white fish so underused in this country but equally as good as cod/haddock for me), sole, cod, haddock, coley, skate, sardines, clams, scallops, oysters and mussels.

Meat – we have new season lamb.

Fruit and Veggies – now there’s kale, watercress, radish, spinach, carrot, celery – strawberries and rhubarb.

At eco cuisine, we have our first BBQ party this Saturday. A simple menu of burgers, sausages with brioche buns, fried onions and accompaniments. Some people are quite happy with a simple menu of course, but when I'm at home I do like to have a few things cooking away on the BBQ. I also have a handmade tandoor oven, which reaches very hot temperatures, and you need to pop vegetables at the end of the long kebab sticks to stop the meats burning.

 With spring upon us now I'm looking forward to getting some English asparagus on my plate for the short season it's with us.

 And the slightest peep of blue sky I'm thinking BBQ! On the BBQ, simply snip the ends off then pop on the BBQ for literally 2 minutes then you'll still have a little "bite" on the asparagus. You can make a simple vinaigrette to dip it in - mix sea salt (Cornish of course!!) and garlic with your pestle and mortar then add 3 parts good quality olive oil to 1 part white wine or cider vinegar and add black pepper - stir/shake as you wish and taste to suit your own buds. If you are a meat eater, I recommend strips of good quality beef very quickly flashed on the BBQ and wrapped around the asparagus or grate some parmesan shavings over your asparagus plate or have all three in a line and secure with a toothpick.

I do love slow cooked chicken thighs too - simply marinate with some olive oil and Lea and Perrins (I know, sounds strange but try it) for 15-30 minutes beforehand and the most crucial thing is to place the chicken thighs around the outside of the hottest part of the coals so as not to burn the skin and have an uncooked middle - be patient, enjoy a cold beer or G&T while you let the BBQ do it's thing...……..

And veggies too - aubergine sliced and marinated with olive oil/garlic...…...peppers cooked whole and blackened until the skin just falls away and leaves a lovely sweet taste...……..courgette slices topped with grilled halloumi...…………

We are flexitarians (vegetarian during the week) and so if BBQ'ing in the week, it's a full on veggie BBQ accompanied by pitta bread and tzatziki...…..yummy !!

A Sunday will no doubt be Spring lamb...……...more recipes next time...……