Tag Archives: Spring

Perfect English asparagus

4 May


Nothing brings me more joy than the English asparagus season. It only lasts for a few weeks, but it is well worth the wait. Yes, you can get asparagus all year round, but for 11 months of the year it is bland, disappointing, and has traveled halfway round the world. You can’t beat fresh, local, tender, delicious stems, dripping in butter…

Yes, I could post a recipe for doing something unusual with it, but steamed asparagus is a thing of beauty. Just add a knob of butter, or an egg (poached or soft-boiled) and enjoy.


Pea pesto, or as I like to call it, pea-sto (sorry).

6 Apr


It’s early April, flowers are beginning to bloom, leaves are coming out on the trees, the wildlife is getting a little frisky, and the weather is starting to think about getting a bit warmer. Yes, it’s my favourite time of year, and as it gets warmer and lighter in the evening it’s time to ditch the stodgy comfort foods and to eat something fresh and exciting that makes you feel amazing. What could be better than something full of lovely green things?

This has the added advantage of being low in fat, as some of the pine nuts are replaced by peas, and because I don’t like to use too much oil (although you could add more if that floats your boat).

This makes a generous portion for two, best served over pasta and/or some seasonal veg. Maybe some purple sprouting broccoli or early asparagus. You need a small blender, like a mini chopper or smoothie maker. Here’s the recipe.

Put the following in your blender:

One clove of garlic, crushed.

A quarter cup each of:

  • defrosted peas
  • mint leaves
  • basil leaves
  • vegetable stock

2 tablespoons of toasted pine nuts or cashews

1 tablespoon each of the following

  • olive oil
  • lemon juice
  • parmesan, vegetarian parmesan-style cheese or vegan nutritional yeast flakes (or anything else cheesy as you see fit)

A pinch each of salt and pepper

Blend together until just chopped, you don’t want it ultra smooth. Pour over the pasta/veg in the pan it was cooked in, heat through for a couple of minutes and serve. Yum!

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