Cook with Jamie

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

S o, lovely read­ers, it’s ’ that ex­cit­ing time of year when loads of fruit and veg­eta­bles are coming into sea­son and mak­ing their way onto our plates. It’s a great time to en­joy all this beau­ti­ful lo­cal pro­duce so I thought it only fit­ting to give you some recipes to help you make the most of what’s on of­fer.

My ex­cite­ment dur­ing this sea­son makes me think of how, gen­er­ally, we’ve al­ways been good at em­brac­ing new foods, cul­tures and meth­ods of cook­ing. Set­tlers from overseas have brought with them some fine in­gre­di­ents, many of which have hap­pily made their home here be­cause of the mild cli­mate and fer­tile soil.

As we’re now well into April, I had to give you a recipe that ac­knowl­edges the start of the Jersey Royal sea­son. I love th­ese lit­tle pota­toes teamed with smoked trout and sim­ply dressed with a good knob of but­ter — so de­li­cious and so sim­ple. Next up, we’ve got beau­ti­ful as­para­gus, which I’ve grid­dled to bring out their lovely nut­ti­ness. With cit­rus and pancetta for a salty kick, this is a great, easy salad to start off any meal.

I adore rhubarb — it orig­i­nally came to us from Asia and grows really well in this part of the world. It’s also in­cred­i­bly re­fresh­ing so it makes for the per­fect dessert — roasted here with sugar and a naughty splash of Pimm’s, it’s a taste of sum­mer to come. And last but not least, this soft-set rasp­berry jam is the per­fect way of us­ing up any over-ripe rasp­ber­ries — keep it in the fridge and spread over hot toast or scones. So get sea­sonal and get cook­ing!

In the spirit of cel­e­brat­ing sea­sonal lo­cal pro­duce, other veg­eta­bles to look out for this month at your green­gro­cers or lo­cal farm­ers’ mar­ket in­clude fresh peas, pur­ple sprout­ing broc­coli, radishes, spinach, spring onions and wa­ter­cress.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.