Spring has well and truly sprung and it’s time to swap hearty root vegetables for some fresh and vibrant spring greens. There are so many seasonal ingredients on my doorstep, from Hampshire watercress to the abundance of wild garlic by the Bourne rivulet and my local P.Y.O selling beautiful field fresh asparagus. So, with summer on its way, this month’s recipes are a celebration of local, seasonal spring ingredients.
Watercress Soup with Smoked Haddock ‘Crouton’ recipe
Packed with vitamins and antioxidants, this super food watercress soup is elevated with the delicious addition of crisp, cheesy smoked haddock croutons.
Ingredients (serves 4-6)
20g butter
4 medium sized potatoes, peeled and quartered
2 large onions, diced
2 cloves garlic, peeled
800ml organic chicken or vegetable stock
500g watercress
Sea salt flakes
Freshly ground black pepper
2 fillets undyed, skinless boneless smoked haddock
50g cheddar, grated
Method
In a large heavy bottomed pan, melt the butter on a medium heat. Add the potatoes, onion and garlic and cook for a couple of minutes. Cover with the stock and simmer for 20 minutes.
Remove from the heat and add in the watercress. Blend with a hand blender and season to taste.
Cut each of the smoked haddock fillets into four. Place on a heatproof tray, sprinkle with the cheddar and grill for 5 minutes until golden and bubbly. Serve on top of the soup.
Asparagus Tart with wild garlic pesto recipe
This is such a quick and simple dish, perfect for lunch and also a great starter. The moreish pesto can be made ahead and kept in the fridge for up to four days (if you can resist it that long).
Ingredients (serves 4)
1 pack ready rolled puff pastry
3 tbsp crème fraiche
Sea salt
Freshly ground black pepper
2 bunches asparagus, trimmed
Olive oil
1 free range egg, beaten
For the pesto
150g wild garlic leaves, roughly chopped
50g pecorino
1 clove garlic, crushed
50g pine nuts, toasted
Juice of 1 lemon
150ml olive oil
Sea salt flakes
Freshly ground black pepper
Method
Pre-heat your oven to 19/170c fan.
Lay out the sheet of puff pastry and score 1cm from the edge, making sure you don’t cut all the way through to create a border. Spread the crème fraiche on the pastry, avoiding the border and season well.
Lay the asparagus on top of the crème fraiche and brush lightly with olive oil. Brush the border with the beaten egg and bake for 15-20 minutes.
While the tarts are cooking, blend together all the pesto ingredients. Cut the tart into four and serve warm, drizzled with the pesto.
Chicken, Asparagus and Pea Filo Pie recipe
I love all types of pie, but when the sun is shining and spring is in the air, this filo pie is a lighter alternative and my pie of choice. You can use any vegetables you like here; indeed, you could omit the chicken entirely and add extra veg if you prefer.
Ingredients (serves 6)
75g butter
1 leek, diced
1 large carrot, halved lengthways and sliced
1 tbsp plain flour
400ml organic chicken or vegetable stock
1 bunch asparagus, chopped
150g fresh or frozen peas
2 tsp Dijon mustard
3 tbsp double cream
350g cooked chicken, shredded (I like to use Sunday leftovers)
Sea salt
Freshly ground black pepper
I pack filo pastry
1 egg, beaten
1 tsp sesame seeds
Method
Pre-heat your oven to 180/160c fan
In a large pan, melt the butter, add the leek and carrots and cook for 5 minutes. Stir in the flour and cook for a further 5 minutes. Add the stock and bring up to a simmer then add the asparagus, peas, mustard and cream. Stir in the chicken and cook for 5 minutes, season to taste and remove from the heat.
Tip the pie filling into a 22cm pie dish. Layer on the sheets of filo, scrunching and draping to create a ruffled effect. Brush gently with the beaten egg and sprinkle with sesame seeds. Bake for 25 minutes until golden.
Spring Lamb with Pea and Mint Orzo recipe
This orzo dish is the perfect accompaniment to delicious blushing lamb, and it also works really well with roast chicken. It’s equally good on its own as a light lunch and you could add more stock to make it more of a soup.
Ingredients (serves 4)
4 lamb rump steaks
5 tbsp extra virgin olive oil
1 medium onion, diced
250g orzo
750ml organic chicken or vegetable stock
150g fresh or frozen peas
Sea salt flakes
Freshly ground black pepper
40g pecorino, grated
Handful fresh mint, finely chopped
Method
In a heavy bottomed pan, heat the oil on a medium heat and cook the onion until softened. Stir in the orzo, add the stock and cook for 5 minutes.
Heat a frying pan and sear off the lamb. I cook for 3-4 minutes on each side for medium, pink. Set aside to rest.
Add the peas to the orzo and cook for 2 minutes. Season and stir in most of the pecorino and mint. Serve the orzo into bowls, slice the lamb and put on top of the orzo. Garnish with the remaining cheese and mint.
