First Spring Harvest

Green & White Asparagus Tempura

Green & White Asparagus

MThere’s something about an airy, crispy asparagus tempura that’s so good. We use rice flour to give it that extra lightness and to keep this dish gluten-free.

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Pea Shoot Pesto with Lemon Ricotta on Toast

Pea Shoot Pesto with Lemon Ricotta on Toast

Before garden peas are fully formed, these wonderful leaves or shoots can be plucked from the plant in early spring. With a subtle pea flavor and a light and delicate texture (similar to watercress) they are great in salads, lightly sautéed with some olive oil/garlic, and especially made into a pesto and paired with creamy, lemony flavors as we do here.

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Purple Sprouting Broccoli & Spring Onion with Poached Egg

Purple Sprouting Broccoli & Spring Onion with Poached Egg

It’s best to get this as fresh as possible from a farmer’s market if you can to avoid the pre-cutting or ageing you may find in supermarkets. Serve this dish with a slice of crusty bread or, even better, with our Pea Shoot Pesto Toast (see recipe above) for a delicious and light spring breakfast, brunch or lunch.

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Photography by Ali Allen. And a very special thank you to Summerill & Bishop for lending us some of their beautiful goods for our shoot.

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