Summer is just around the corner, Wimbledon is not that far away and of course, everyone is gearing up for The World Cup but we are still in May and that means two things; two bank holidays and of course, it’s British Asparagus season.
Asparagus for any supper club is a big event, but British asparagus is sought the world over as it is has a defining taste and can be used in both savoury and sweet dishes as well as unbelievable smoothies and cocktails.
May is also the time of the year to enjoy strong citrus flavours, crab, lamb and other amazing produce that this island is known for cultivating. We’re planning events towards the end of May and beginning of June as well as doing some truly stunning kitchen installations. We can’t wait to show what we’re up to and we’re looking forward to seeing you at our Chester showroom.
For now though, let’s take a look at the dishes that make our May supper club truly special.
Of the food double acts, is there anything more summery than pea and mint? It’s definitely up there with our favourite selections and the combination is so easy on the palette you can’t help but feel that they were made for each other.
This, pea and mint bruschetta is then a great May time recipe and dish, it combines those two ingredients with pecorino, lemon juice and beautiful ciabatta bread. If you want to make a slight alternative, use sourdough and add this to your BBQ exploits over the coming month.
Another great starter dish involves broccoli and watercress. This delicious soup, broccoli and watercress soup with crispy chorizo crumbs is a wonderful fresh combination of ingredients as well as being wonderful to eat warm or cold, like a gazpacho soup.
Now is a great time to be enjoying the sunshine and of course that means, we’re doing our bit to eat a little bit lighter and enjoy the selection of vegetable and salad that we can find from our local merchants.
Well, we have a few ideas for you. For those not wanting to ditch carbs altogether, May is a great time to enjoy pasta dishes with unique flavours. This crab linguine with parsley and chilli is a great dish to enjoy with a wonderful fresh glass of wine, a pinot grigio or falanghina is the perfect accompaniment. Alternatively why not go back to our trusted broccoli and try something new and different, tenderstem broccoli, chilli and pecorino pasta is the dish for you.
We spoke about asparagus at the start so why not go for a wonderful, spring/summertime tart and dive into a charred asparagus, pea shoot and butter bean tart. It really is a king worthy recipe. You may also want to check out this great salad featuring this wonderful ingredient, green farro salad. It combines all the goodness of the asparagus with seasonal radishes which bring a real zing to a salad combination.
Rhubarb is the flavour of the month and local growers are being overwhelmed with a second springing up of this wonderful root vegetable. For those that love a great rhubarb and custard, we have a fantastic alternative that we tried just the other day, roasted rhubarb and oaty crumble with greek yogurt. It has all the texture combinations but is also that bit lighter than the winter crumble variety with custard.
If you want to unleash that inner Mary Berry though, why not go for this twice baked soufflé? Rhubarb and ginger twice-baked soufflé is a great recipe for those adventurous cooks that really want to push the boat out on something different and new.
Images and recipes courtesy of Delicious Magazine.