It’s the season for asparagus, spring onions, wild garlic and Jersey Royals. Cook along with these easy to follow seasonal recipes from Great British Chefs…
Honey-roasted radishes with chickpeas and herbs
by Anna Jones
Seasonal ingredient: Radishes
This gorgeous vegetarian salad from Anna Jones makes a lovely lunch or light summer dinner. Roasting the radishes with honey offsets any bitterness and complements the salty feta beautifully. For a more colourful plate, use rainbow radishes if you can find them.
Organic pea pancake, asparagus and poached eggs with a herb sabayon
by Tom Aikens
Seasonal ingredient: Asparagus
Perfect for an indulgent weekend brunch, light lunch or starter, this vibrant pea and asparagus recipe from Tom Aikens makes the most of seasonal organic produce, showing off verdant green vegetables and the wonderfully orange egg yolks. Fluffy pea pancakes are topped with simply cooked asparagus and poached eggs then served with a rich lemon and herb sabayon sauce. If you don’t have a blini pan cook the pancakes in batches by spooning 10cm rounds of the pancake mixture into a large frying pan instead.
Brown shrimp dumplings in chicken and kombu broth
by Martin Wishart
Seasonal ingredient: Spring onion
This quick and easy brown shrimp dumpling recipe from Martin Wishart is ready in half an hour and packs some serious flavour into each bowl. The wontons are simmered in chicken stock and punchy kombu vinegar, with some simply sliced courgette and spring onion to garnish.
Chargrilled chilli chicken breast with Jersey Royals and romesco cakes
by Graham Campbell
Seasonal ingredient: Jersey Royals
Capitalising on Catalunya’s romesco sauce and Britain’s Jersey Royals, Graham Campbell’s chicken breast recipe makes a terrific lunch or light dinner – especially when cooked on a barbecue to infuse even more smokey flavours.
Wild garlic polpette with spaghetti and pesto
by Anna Jones
Seasonal ingredient: Wild garlic
This vegetarian pasta recipe from Anna Jones makes the most of the short wild garlic season, adding the leaves to ‘meatballs’ made with puy lentils. When combined with spaghetti and a tomato and wild garlic pesto, this is a dish that deliciously ushers in the first signs of spring.
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