The start of spring brings some much needed freshness to the plate. Purple sprouting broccoli has a short growing season so if you see it at your local grocer then snap it up. Simply boil until tender then drizzle with olive oil and add a scattering of flaked almonds and black pepper.
Although available year round, now is the time to add spring onions to your dishes (the clue being in the name!). This versatile vegetable adds a zing to lots of dishes and can be used raw, fried or grilled.
For the food foragers amongst us, a leisurely walk in the countryside can also be a tasty one. As plants start to wake from their winter slumber then first edibles are always wild garlic and the humble nettle.
Wild garlic – also known as ramsoms – will be popping up in woodlands across the country in the coming weeks and the best way to find it is to follow your nose! When picking just take the leaves you need and don’t uproot the bulb as that will grow back. Wild garlic makes a fantastic pesto – simply blend in a mixer with garlic and olive oil with a pinch of salt. If you want to get spicy then add chilli flakes. Its fantastic with pasta, roast potatoes or toasted bread.
We think of nettles as a nasty weed but its also a very tasty green vegetable. As new growth is appearing, the light green leaves are perfect for picking but it goes without saying to don a pair of gloves. The flavour profile of this very versatile plant is similar to spinach and the heat process of cooking rapidly removes the sting.
If you’d like my nettle soup or nettle frittata recipe then drop me an email and I’ll share back the method.
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