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Month: May 2019
Chargrilled asparagus with broad beans, peas, buffalo mozzarella and lemon
Ingredients 1 bunch of asparagus spears 300 g fresh peas* (or frozen equivalent) 500 g fresh broad beans* (or frozen equivalent) 4 radishes, sliced thinly 1 unwaxed lemon, zest and juice Buffalo mozzarella (4-8 small balls, or 1 large ball, torn into pieces) Extra virgin olive oil Sea salt flakes and fresh ground black pepper…
Blood orange, asparagus and watercress salad
Fresh, vibrant and delicious salad
Rainbow vegetarian paella with caramelised lemon
Celebrating National Vegetarian Week with some vibrant healthy recipes
Plum, marmalade and thyme cake
Apart from a big buttery slice of toasted sourdough and a cup of tea, what better use for the @cherrytreepreserves orange with whisky marmalade?
Salt-baked leg of lamb with rose harissa
Tender lamb, encased in a salt crust, and gently cooked in its own juices
