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.
Bright, refreshing, and bursting with citrusy goodness, this fennel and orange salad is a simple yet elegant dish that celebrates seasonal produce. The crisp fennel pairs beautifully with the sweetness of oranges, while the lemon and marmalade dressing adds a zesty twist. Perfect as a light starter or a vibrant side, this salad is a quick and delicious way to elevate your meal.
If, like me, you've been suffering over the not so festive period, not only does cooking become a bit of a chore but, even worse, it's hard to summon up much enthusiasm for the fruits of your labour. Unless those fruits include a 'Totnes hug' of a chicken soup. It might have been slightly hijacked by Ashkenazi Jews as 'Jewish penicillin' but I think it's true to say that every culture has its own, much cherished, version. This one started in Persia - so, as with so much Middle Eastern food, probably by the historic Sephardic population.
This Crown Prince and Chard Lasagna is a hearty and satisfying dish that celebrates the natural sweetness of squash and the earthy flavours of chard. Perfect for a cosy dinner, it layers caramelised Crown Prince squash seasoned with warming spices, tender chard, and a rich, creamy white sauce infused with nutmeg and Dijon mustard. Topped with golden parmesan and baked to perfection, this lasagna is a delightful twist on a classic, showcasing the best of seasonal, comforting ingredients. Serve it up for a special family meal or as a delicious vegetarian centrepiece.
In its simplest form it’s just picked cooked mussels, pickled in a mix of white wine and vinegar but once you have the basic method sorted out you can tailor the flavourings to suit you and whatever else you might be eating. A few shavings of orange or lemon zest work well, as do garlic, rosemary, bay leaves, paprika etc – but probably not all at the same time. It’s not the norm in Spain (particularly Madrid) where mussel escabeche is virtually a national pastime (often served with potato crisps) but I like to sauté a little julienned onion and carrot as well.