Some classic home-grown ingredients come
into season. Make the most of their fresh, simple flavours in our stunning
recipes
Asparagus
British asparagus has a superlative taste
and a very short season, from the
end of April until the end of June. Eat as much of it as you can while it’s cheap and plentiful.
Crab
British crab comes into season in April and
is good until September Fresh, handpicked crabmeat is the best but you can also
use canned. The white meat from the daws is sweet and dense, while the brown
body meat is rich and creamy.
Gooseberries
Gooseberries first appear in May, but they
are quite tart now. If you wait untiill the end of the season, in late june, you'll find that they're sweeter-tasting.
Right now though, they're perfect for stewing into a creamy, tangy fool.
Jersey
Royal new potatoes
King of potatoes, the distinctive,
flaky-skinnedJersey Royals appear for a tantalisingly short time from April
until early June.They're grown on the island of jersey and their flavour is so
good that they only need very simpleboiling and dressing.
Salmon
Good salmon is available all year round,
but it's a classic early summer dish served with asparagus and hollandaise. It's also great poached and served
cold in a buffet.
Samphire
Samphire grows along the UK’s shoreline in
spring and summer, especially on marshes and salty mudflats. It is bright green
and crunchy with a tang of the sea. Find it in your local fishmongers, or at
Asda or Waitrose.
Strawberries
The quintessential summer fruit,
Englishstrawberries are at their best in June. However, ỵou
can easily find them in May and they'll get you in the
mood for warmer days ahead.
Welsh
lamb
So tasty it’s been awarde Its own Protected
Geographical Indication status by the European Commission, just like Parma
ham.Thanks to therugged terrain and sweet grass it is rearedon, Welsh lamb is
in a class of its own.
Garden herb-stuffed leg of Welsh lamb with roast spring
vegetables
Garden
herb-stuffed leg
Per serving ProPoInts value of 65 per
recipe -> 397 calories per serving 40 minutes to prepare. 1 hour 5 minutes -
1 hour 20 minutes to cook -> Serves 6
·
1 slice calorie controlled white bread
·
2 tbsp chopped fresh rosemary leaves
·
2 fresh sage leaves, chopped
·
2 tbsp chopped fresh parsley leaves
·
1 tbsp fresh thyme leaves
·
2 garlic cloves, chopped finety Grated zest of 1
lemon
·
1 kg (2lb 4oz) half leg of Welsh lamb, boned
(boned weight 850g/2lb)
·
40g (Iftoz) lamb gravy granules I tbsp mint
jelly
For the roast ipring vegetables:
·
400g (3/2oz) new potatoes, scrubbed and halved
(or quartered if large)
·
250g (9oz) baby carrots..scrubbed
·
1 garlic bulb, cloves separated but left impeded
Caloric controlled cooking spraỵ
·
1 leek, trimmed and sliced into rings 100g (7/2
oz) frozen peas
·
2 tbsp fresh mint leaves, chopped
·
1 tbsp white wine vinegar
1. Preheat the oven to gas mark 6/200°c/fan 180°c. Blitz the bread in a
food processor to make breadcrumbs.Tip into a bowl and stir in the herbs,
garlic and lemon zest. Season and dampen with 1-2 tbsp water to make it into a
spreadable thick paste.
2. Unroll the boned lamb leg and spread the stuffing over the lamb.
Re-roll and tie tightly with kitchen string to make a neat cylinder. Place in a
roasting tin and roast for 45 minutes-1 hour or until done to your liking.
3. Meanwhile, place the new potatoes, carrots and garlic in a separate
roasting tin, mist with cooking spray and season. Toss to mix and roast for 35
minutes below the lamb (ie, put them in the oven 10-25 minutes after the lamb
has gone in).
4. When the lamb is cooked, transfer it to a carving board, cover with
foil and rest somewhere warm for at least 20 minutes. Add the leek to the
vegetables and cook for another 15 minutes, then stir in the peas and cook for
a further 5 minutes. Meanwhile, make up the gravy using the granules and 450ml
( 16fl oz) boiling water. Stir in the mint jelly and keep warm.
5. Carve the lamb and divide between 6 warm serving plates. Stir the
mint and vinegar into the vegetables and divide between the plates. Serve the
lamb and roast vegetables with the gravy.
