First Spring Harvest
Green & White Asparagus Tempura
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.
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.
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.
Photography by Ali Allen. And a very special thank you to Summerill & Bishop for lending us some of their beautiful goods for our shoot.