Cook with Jamie
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.