We're longing for the days of lighter evenings and fresher flavours, and the imminent arrival of Spring offers a prime opportunity to refresh your menus. Get ready to inspire your guests with fresh, citrus and herby flavours, with our spring-inspired dishes.
Grilled Asparagus Salad
A classic spring vegetable - asparagus, once grilled, brings out a natural sweet, slightly smoky flavour. Perfect as a light lunch option, or side salad on your menus, this dish boasts a mouthful of freshness.
Pre-heat your grill to high, or pre-heat a griddle pan on the hob
Toss your desired amount of asparagus with olive oil, salt and pepper
Place the asparagus spears in a foil-lined baking tray (if cooking under the grill), or place into your griddle pan
Cook for 3-4 minutes until slightly browned and crispy, then set aside to cool down
Once cooled, chop the asparagus into bitesize pieces, and drizzle with olive oil, grated lemon zest and lemon juice
Toss together, then sprinkle with crumbled feta and serve
Herb Crusted Salmon
Elevate light and flaky salmon fillets in a flavourful herb crust, for a simple yet elegant spring dish.
Pre-heat your oven to 180°C
In a mixing bowl, combine a few bunches of finely chopped fresh parsley, with a handful of finely chopped fresh thyme sprigs, the grated zest of one lemon, 30g of panko breadcrumbs, and two tablespoons of olive oil. Season with salt and pepper
Lay your salmon fillets on a lined baking tray, skin-side down
Spread a thin layer of horseradish sauce over each salmon fillet, then pat on the herb breadcrumb mixture
Bake in the oven for around 25 minutes, until the crust turns golden and crisp
Serve alongside creamy mash, crispy garlic fries, or spring vegetables.
Spring Vegetable Risotto
A warming risotto, paired with some of the season's finest vegetables, is a match made in heaven! A smaller portion is a great option on lunchtime menus, or works well for dinner too.
In a large saucepan, heat one teaspoon of olive oil and 20g of butter. Once the butter begins foaming, reduce the heat to medium-low, and add in 1/2 a chopped leek, and two finely chopped garlic cloves
Stir for 6-8 minutes until tender, then add in 200g of Arborio rice. Coat in the oil to toast the rice slightly
One ladle at a time, add in 1L of hot vegetable stock, and stir until each ladle of liquid is absorbed each time
Stir frequently for 10-15 minutes, until the rice is almost tender
Add in 150g of frozen peas, six thinly sliced asparagus spears, and one thinly sliced courgette
Mix to combine, then cook for 1-2 minutes until the vegetables are tender. Add in a large handful of spinach leaves, and stir in to wilt
Sprinkle over 40g of grated parmesan, and 40g of butter - mix until creamy then serve with some grated lemon zest
Zesty Compound Butter
Compound butter has grown in popularity over the years, and to put it simply, it's flavoured butter. But, with combinations like chicken skin butter, and miso butter coming about, the flavours you choose can elevate your dishes in a new way!
Introduce the fresh flavours of Spring with this French-style butter, perfect for serving on top of a delicate, grilled fillet of sea bass.
Place 150g of softened, unsalted butter into a large bowl
Add 20g of finely chopped fresh parsley, the zest of one lemon, plus the juice of half; along with one teaspoon of flaky sea salt, and 1/2 a teaspoon of cracked black pepper
It is optional to also add in 1/2 a teaspoon of Worcestershire sauce, and a pinch of cayenne pepper
Mix all of the ingredients together until well combined
Lay out a sheet of cling film onto a clean, damp surface. Smooth over the clingfilm with a damp cloth, then add another layer of cling film directly on top of the first
Spoon the butter into an even log along the bottom third of the cling film, then lift up the bottom and tightly wrap it around the butter to form a neat log
Tie a knot in one end of the cling film, then push the butter along to form a tight log, and tie the open end
Refrigerate until firm, for at least one hour, or store in the freezer for up to one month
Once firm and ready to use, unwrap the cling film, and slice off disks ready to serve with grilled fish, steak, potatoes or fresh vegetables
Lemon & Coconut Sponge Cake
It's time to upgrade your cake counters, with this fresh, homemade sponge cake combining fruity flavours perfect for a light Spring treat.
Preheat your oven to 180°C, and grease two, round sandwich cake tins
In a large bowl or standing mixer, cream together 125g of softened unsalted butter, 225g of caster sugar, and the zest of one lemon
Gradually whisk in 100ml of coconut cream, and 4 beaten, medium eggs. Add one tablespoon of self-raising flour, and one teaspoon of baking powder, and fold in to combine
Divide the mixture between the two tins, and bake for around 25 minutes, until golden. Once cooked, leave to cool slightly, then turn the sponges out onto a wire rack and cool completely
While cooling, in a bowl, mix together 140ml of double cream, and 100ml of coconut cream, and whisk until soft peaks are formed
On the flat side of one cake layer, spread over 150g of good-quality lemon curd, and on top of that, spoon over the coconut cream. Sandwich the second layer on top
Chill in the fridge to allow the filling to firm up, then dust with icing sugar before proudly displaying on your cake counters
Top tip: If you can't get coconut cream, simply place a can of coconut milk in the fridge overnight. The milk fat will separate and solidify on top, then you can spoon the solidified cream from the top of the can into a bowl. Whisk until it develops a cream-like consistency.
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