Tagliatelle with Asparagus This recipe has been adapted from the River Café in London. 340g dried tagliatelle 1 bunch asparagus, tough ends snapped off 1 garlic clove, crushed 250ml crème fraiche 200g parmesan, freshly grated, plus extra for serving 2 large egg...
Spinach and Rosemary Soup This recipe comes from Ballymaloe. The trick with green soups is not to add the greens until the last minute, otherwise they will overcook and the soup will lose its fresh taste and bright green colour. 50g butter 110g onion, shopped...
Oven Roasted Asparagus I’ve said it a million times, when asparagus are in season from Edgar Farms, I eat them everyday, sometimes twice and I don’t eat them again until the following year. Last year I shared an Asparagus + Radish Salad with Green Onion. I love...
Hot Milk Sponge with Fresh Berries and Cream The best way to eat this cake is dusted with icing sugar, with berries galore and softly whipped jersey cream. If you’re using strawberries alone it’s nice to slice them up and put a tablespoon or two of sugar on them and...
Rhubarb Muffins This is an old family recipe and is equally as delicious with wild blueberries as it is rhubarb! 2 1/2 cups all purpose flour 3/4 cup granulated sugar 1/2 tsp salt 1 1/2 tsp baking powder 1 1/2 tsp baking soda 2 cups fresh rhubarb, finely...
Burnt Spring Onion Dip This dip is inspired by an Ottolenghi recipe. It is delicious in so many ways, but it really is the ultimate chip dip. 2 bunches spring onions a good drizzle of olive oil salt and pepper 150g sour cream 150g cream cheeses salt and pepper,...
Radish with Thyme This is such a simple way to cook radish – did you know that the greens have more nutritional value than the roots? one bunch radish 1 tbsp olive oil a few sprigs of thyme 1 tbsp lemon juice 1 tbsp butter salt and pepper, to taste ...
