It’s an exciting time of year – everything is well on its way to turning green and colour has appeared in our gardens. There are a whole host of wonderful vegetables around in May, so we thought you might find a few handpicked seasonal recipes useful.
There are 800+ good-to-know recipes on this website. The vast majority have been tried & tasted by one of the A&G team over the 11 years we have been producing this online magazine. And, you’ll be delighted to hear, are usually very easy to make…
ASPARAGUS LOULOULAPOMME STYLE
This makes for a really tasty starter. Simple to prepare, it is packed with wonderful flavours that enhance each other. Serve with thick crusty bread spread with the soft, roasted garlic! RECIPE HERE
GOAT’S CHEESE & BEETROOT FILO PARCELS
If you’re looking for a smart veggie main course – you’ve found it. This makes an unusual yet delish lunch. Perfect when friends come over as so easy to prepare. The deep red filling and crispy golden filo make a winning combination – both in taste and appearance. Serve with this chickpea salad or, as I did, with a rice salad that used up lots of leftovers from my fridge. Who needs meat when veggie tastes this good! RECIPE HERE
STUFFED MARROW WITH CHORIZO
We published this recipe about seven years ago when Marvellous Mother in Law came to see me proudly clutching a bag full of veggie goodies she had grown on her allotment. As we are fans of marrow, I set about looking for a suitable recipe that would do justice to her produce. Although it’s wonderful cubed, steamed and served with masses of butter, salt and pepper, this easy recipe for Stuffed Marrow with Chorizo makes it into a satisfying meal. You can, of course, also smother these marrow rings in cheese sauce if you like! RECIPE HERE
BRAISED PEAS WITH LEEKS, LITTLE GEM & MINT
One of my favourite side dishes – fresh, buttery and the hint of mint makes it the perfect choice if you are barbecuing some lamb. RECIPE HERE
RHUBARB AND MANGO WAFFLES
Walked into the utility room to see six thin sticks of rhubarb lovingly arranged on a piece of kitchen towel. Fresh from the veggie patch, it would have been much less expensive to buy a few (fat) sticks of rhubarb from the supermarket, but hey, the pleasures of home grown food. I had a very ripe mango that needed using up and, to my surprise and delight, saw this recipe from Waitrose for roasted Rhubarb & Mango Waffles which turned out to taste as good as it looks. RECIPE HERE
SPINACH AND RICOTTA GNUDI
This Spinach and Ricotta Gnudi is a totally yum recipe and is from Diana Henry’s book, How To Eat a Peach: Menus, Stories and Places. Tender little dumplings – gnudi is Tuscan dialect for ‘naked’ (and Michelangelo’s paintings of nude figures in the Sistine Chapel were referred to as ignudi). They take a bit of time to make, but the end product is divine, melt-in-the-mouth gorgeousness. They’re best served with just butter and grated Parmesan. RECIPE HERE
More impressive recipes here next time you are wondering what to cook.