Springtime in the kitchen

By February 11, 2015FOOD & DRINK

With winter coming to a close, the kitchen is getting excited for all the new produce, spring will soon be bringing – along with all the fresh wines to sample alongside them. If you’re looking for some inspiration for cooking with the seasons, here is what we’ll be looking our for:

We’ll be making the most of Helford River Scallops coming to the end of the season serving them with local crab and smoked salmon and a little blood orange garnish for some contrast.

Wild Garlic is simply one of our favourite ingredients with it’s fresh, zingy taste. You can wizz it up with some nuts and parmesan for the perfect pesto, or scatter over new potatoes and smoked haddock for a delicious warm salad.

If you can get your hands on them, sweet morels are one of the joys of spring. Simply fried in butter they make a great starter, or an accompaniment to red meat or even fillets of fish.

Golden or purple sprouting brocolli are a great way to brighten up a dish, simply steamed with a drizzle of olive oil to lighten a roast.

You’ll also find Jersey Royals on our spring menus – soft and flavourful they sit perfectly with fish, or spring lamb.

Finally, we’ll be serving plenty of St Enodoc Asparagus – sauteed or grilled with plenty of butter and a soft poached egg, or raw shavings of asparagus with perfectly cooked scallops – simply delicious.

Other produce currently at it’s best:

Broccoli, beetroots, celeriac, cauliflower, radishes, spring onions, spring greens, rhubarb, Jerusalem artichokes, chicory, cucumber, spinach, sorrel, watercress, kholrabi.

Spring lamb, sea bass, mussels, plaice, crab

If you’re looking for some inspiration, take a look at some of our favourite spring recipes to make the most of these beautiful fresh ingredients.