SPRING SALAD
SERVES 4
This healthy salad is fabulous and fresh and celebrates the wonderful lateseason vegetable harvests. ● 4 asparagus spears, sliced ● 4 radishes, quartered ● 50g sugar snap peas, sliced ● 100g broad beans, blanched briefly and de-shelled ● 1 small courgette, sliced into discs ● 1 spring onion, sliced ● 1 baby gem lettuce ● 2 tsp Dijon mustard ● Juice of ½ lemon ● 3 tbsp extra virgin olive oil ● 50g watercress ● 2-3 sprigs dill, roughly chopped ● 2 tbsp sunflower seeds
1. Mix together the asparagus, radishes, sugar snap peas, broad beans, courgette and spring onion. Season with salt and pepper and toss.
2. Prepare the baby gem lettuce into leaves and wash. Mix together the mustard and lemon juice, and slowly add the oil to create a smooth dressing.
3. Place a few of the larger baby gem leaves onto a large plate. Start to cover with the vegetables, then add the rest of the baby gem leaves and then the remaining vegetables.
4. Finish by scattering the watercress, dill and sunflower seeds over. Lastly, pour the dressing over the salad.
LAVENDER AND VANILLA CUSTARD PUDDING WITH RHUBARB
SERVES 6
Freshly picked rhubarb is a joy to include in spring desserts both for the flavour and beautiful vibrant pink colour it brings to a dish. This delicious dessert is one to savour. Just before serving, you can add a layer of caster sugar, then caramelise it with a blowtorch for a lovely golden crunch. ● 700g rhubarb, cut into 3cm pieces ● 240g caster sugar ● Grated zest and juice of ½ an orange ● 550ml full-fat milk ● 5 tbsp double cream ● ½ tsp culinary lavender flowers ● ¼ tsp vanilla paste or extract ● 1 egg ● 4 egg yolks ● Icing sugar, to serve
1. Preheat the oven to 200°C/180°C fan/ Gas mark 6. Place the rhubarb, 150g of the caster sugar, the orange zest and juice in an ovenproof dish and stir well to combine. Bake for 16-18 minutes, until the rhubarb has started to soften. Set aside to cool, then strain (reserving the cooking liquor to stir into yoghurt or use as a base for cocktails, perhaps). Reduce the oven temperature to 160ºc/140ºc fan/gas mark 3.
2. Heat the milk and cream with the lavender flowers and vanilla over a low heat until almost boiling, then set aside for 5 minutes. Whisk the egg, yolks and the remaining 90g sugar together in a bowl, then pour in the milk mixture. Mix well, then strain into a jug.
3. Place 6 x 150ml ramekins in a roasting tray. Divide the rhubarb between them, then pour in the custard. Pour boiling water into the tray so that it comes halfway up the sides of the ramekins. Bake in the oven for 25-30 minutes until the custard is just set, but with a slight wobble in the middle.
4. Remove from the oven and set aside to cool completely. Serve with a light dusting of icing sugar. PL