The classic Tuscan tomato drenched version isn't the only panzanella in town. Relish broad bean season with this green ciabatta, broad bean and herb panzanella. Perfect for eating alfresco - as a starter or side with barbecued fish, vegetables or chicken. One of our new jarred Persian Feta type cheeses (Graceburn or vegan Haverstock White) would work well instead of the mozzarella as would, if you can find it, burrata. You can also mix things up a little by adding peas, sugar snaps, asparagus etc dor a primavera panzanella.
Our seasonal hero this May is the humble broad bean. For the gardener, autumn sown broad beans should be just ready by the end of the month but Spanish and French will have been around for months. As with peas, you have to be pretty hard core to turn your nose up at frozen but freshly picked and podded, they’re in a league of their own. If you’re lucky enough to get a May harvest, you certainly won’t have to worry about double podding them.
For this simple Rowley recipe, a good quality olive oil and tuna, such as the Ortiz Bonito del Norte (white tuna) are essential. Serve al fresco and with a pale rose.
A traditional Lebanese dish, usually made for celebrations, duck fattee offers an incredibly colourful display of pomegranate seeds, yoghurt, parsley, chickpeas, rice and duck, It's a great, slightly informal, alternative to a traditional Easter (or Christmas) roast, Normally served with toasted flatbreads, it's one big sharing plate; sure to wow family and guests alike. Any slow-cooked meat works well from chicken to lamb, but we think the delectably gamey and fattiness of duck really sings.