What's fresh this season?
Jersey Royal Potatoes - The famous Jersey Royal new potato is a welcome note that sounds the arrival of Spring. Boil in their tender skins to retain the distinct flavour and serve hot with real butter or cold with a little salt.
Asparagus - Fresh asparagus is one of the delights of Spring. Steam or boil until just tender or serve al dente if you prefer a bit of crunch. Alternatively brush with olive oil and roast in a griddle pan or hot oven. Serve with a simple dressing of olive oil and lemon juice. Asparagus can also be used as an ingedient in many dishes such as quiches and soups.
Rhubarb - Rhubarb's bitter leaves are mildly toxic and should be avoided but the pink stalks have become a chef's favourite. Cut into inch-long chunks and stew until tender, adding nutmeg or cinnamon, and sweeten to taste. Rhubarb is wonderfully tart and is often used alongside sweeter fruit in crumbles, tarts and jams.
