Spring is here and it’s the season for Jersey royals to be popping up all over our local supermarkets. Although they have a distinct taste and are incredibly fresh, they can also be a little dull. Don’t get me wrong, a large knob of butter can never go a miss, but we all know that can get boring. I haven’t come up with a ground … Continue reading How to excite Jersey Royal potatoes
Serves 2 as a main or 4 as a side. Ingredients: 1/2 watermelon 1 red onion 1/2 cucumber 100g feta cheese 1/2 lemon Tsp olive oil Method: Chop the watermelon, red onion and cucumber into large chunks. Followed by the feta which you can cube or crumble into a bowl Drizzle with lemon juice and olive juice. To serve: I served with chicken thighs, which … Continue reading Super Easy Watermelon Salad
Serves 4 Ingredients: Half of a butternut squash 1 onion 2 cloves of garlic 1 tsp olive oil 1/4 tsp chilli flakes Salt & Pepper 1 pint of vegetable stock Double cream 1 tsp sunflower seeds Method: Heat oven at 180 degrees fan. Chop butternut squash into large chunks (leave the skin on). Chop onion into large bits and take the skin off of the … Continue reading Roasted Butternut Squash Soup
Fresh is best. Juggling work, a social life, eating well and all the other things in-between can be tricky but having a list of seasonal produce is helpful for anyone. New in: Crab New potatoes Peas Radish Sorrel Spinach Spring Greens Watercress Still in season: Cauliflower Celeriac Cod Grapefruit Halibut Oyster Pepper Purple sprouting broccoli Rhubarb Salmon Spring lamb Continue reading In season for April
Aoili has got to be one of the best treats there is. An absolute delight with some twice cooked chips. Homemade aoili sounds petrifying but is honestly so much easier than expected and is certainly one to wow people with the added home cook touch. Serves 4 Ingredients: Two garlic cloves 80ml Extra Virgin Olive Oil 1 large egg yolk 1 tsp of Dijon Mustard … Continue reading Roasted Garlic Aoili
A gooey, opulent treat for a cosy night in. Perfect with a glass of white wine. Serves 4 Ingredients: 6 rashers of smoked back bacon 3 portobello mushrooms 125g chesnut mushrooms 1 onion 2 garlic cloves 250g risotto rice 1.5 pint of chicken stock 100ml white wine Pinch of black pepper To serve: 8 asparagus spears A handful of watercress 30g Parmesan Truffle oil (optional) … Continue reading Bacon and Mushroom Risotto
Oh My Nosh 