June


PEA & WATERCRESS SOUP

Perfect for an early summer lunch in the sun.

INGREDIENTS:

  • Olive Oil (1tbsp)
  • Onion (1)
  • Garlic (1 clove)
  • Potato (1 medium, cubed)
  • Vegetable Stock (500ml)
  • Peas (300g)
  • Fresh Mint
  • Watercress (100g)
  • Double Cream (80ml)

METHODS:

  1. Once the olive oil has been heated in the pan the onion and garlic should be added. After frying for five minutes add the potato and vegetable stock. Allow to simmer until the potato is cooked.
  2. The peas and watercress should be added and left to simmer for four minutes.
  3. Add a few mint leaves and season before blending the soup. Once smooth add the cream.

ASPARAGUS RISOTTO

Use your fresh risotto in this great risotto recipe.

INGREDIENTS:

  • Asparagus (5-6 spears, remove the woody ends)
  • Onion (1, chopped finely)
  • Olive Oil (2 tbsp)
  • Risotto Rice (200g)
  • Vegetable Stock (600ml)

METHODS:

  1. Boil the asparagus spears in water for three minutes.Once cooked leave to cool.
  2. Heat the olive oil in a pan and fry the onion for three minutes. Add the risotto rice and stir to cover in oil.
  3. When the edges of the risotto rice begin to turn transparent add the vegetable stock, one ladle at a time.
  4. Once the rice is thoroughly cooked add the asparagus and season with salt and pepper.

POTATO & RADISH SALAD

Make use of your early potatoes!

INGREDIENTS:

  • New Potatoes (700g)
  • Radishes (100g, sliced)
  • Mayonnaise (200ml)
  • Dijon Mustard (1 tbsp)
  • Mint (2 tbsp)

METHODS:

  1. Chop the potatoes and boil for twelve minutes or until cooked properly.
  2. To make the dressing whisk the mayonnaise, mustard and finely chopped mint together. Season with salt and pepper.
  3. Once the potato is cooled, add the dressing along with finely sliced radish.