Rachel Roddy’s recipe for chicken with orange, lemon, marmalade and olives
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Rachel Roddy’s recipe for new potatoes, eggs, asparagus and green sauce
A light springtime meal using the freshest spears you can find (which, ideally, means picking them at midnight)In favourable conditions (warm and sunny, but sheltered), asparagus can grow several inches a day. The Canadian Food Focus website claims a fantastic 15cm in 24 hours – which must also be noisy, if you have an ear close enough. Even if the reality is half that, it’s enough for me to consider spending a day in a field of it. I would need to lie down low – on an inflatable lilo, maybe –...
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Nigel Slater’s recipe for spring vegetables in miso broth
A bright and vibrant way with seasonal vegA bowl of steaming broth, swirls of miso paste and young spring vegetables.Put 750ml of vegetable or chicken stock on to boil. Trim 200g of small spring carrots and cut them in half lengthways. Let them cook in the boiling stock for 7 or 8 minutes until they are tender to the point of a knife. Tip 150g of shelled peas (fresh or frozen) into the stock, leave to boil for 3 minutes (fresh peas will take an extra couple of minutes or so). Continue reading
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