Welcoming May!

Time flies even when it is lockdown, it seems. And although we can’t enjoy the arrival of May the usual way (with picnics and barbecues galore with friends and family), the passing of time seems comforting somehow. Life goes on. And we can celebrate it with the smallest of things. In solitary or over Zoom with friends. Using fresh local produce and eating seasonal. For me, food is so important right now and I’d like to share some of my favourite spring recipes with you here!

First up is this super simple and utterly delicious lemon and basil pasta courtesy of The River Café. It’s so good that when I made it for book club they all asked for the recipe and one of the girls cooked it three (!) times the coming week.

If you have the luxury of a garden, utilise it for cooking. Meat tastes best on the barbecue, even if you’re only cooking for one or two people. And this lemony marinade with honey and herbs is so easy to throw together but elevates your meat no end. Perfect for chicken and pork!

With barbecue meats you need a nice sauce and this garlic and herb (yes, that is the taste of spring to me!) one is super easy to make and is delicious with any oven roasted potatoes, or even chips.

One of my best recipes from last year was this charred and sticky barbecue chicken. It’s simply delish and I urge you to make it!

Although I’m super excited about barbecue season my enthusiasm for the asparagus season is still at an high and this recipe is just what I’m craving; cooked green asparagus with crispy pancetta and a buttery lemony hollandaise with chives. Yum!

This recipe is more for gatherings than lockdown, but scale it down and it’s the easiest starter: cooked asparagus to be eaten with your fingers and dipped in homemade lemon mayo! So delicious!

A Scandi classic that I love a bit extra at this time of year is the bleak roe pizza. It’s best as a starter although I wouldn’t turn down a whole one all to myself!

Moving on the sweet stuff. It’s still rhubarb season and luckily also ice cream season, so why not combine the two into this amazing rhubarb parfait?! It’s easier to make than ice cream (no churning) but so so good!

Another rhubarb favourite is this vanilla pannacotta topped with soft rhubarb. Just to die for and can be made well in advance!

The first British strawberries have arrived and although I prefer to eat the first ones with just during cream and sugar, after a while I like to mix it up, and this muscovado ice cream with lime marinated strawbs is just lovely on a sunny day!

Another spring favourite of mine, is this fantastic key lime pie! I can’t wait to make it this year!

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