Rachel Roddy’s recipe for new potatoes, eggs, asparagus and green sauce
by The Guardian
The Guardian— A light springtime meal using the freshest spears you can find (which, ideally, means picking them at midnight)In favourable conditions (warm and sunny, but sheltered), asparagus can grow several inches a day. The Canadian Food Focus website claims a fantastic 15cm in 24 hours – which must also be noisy, if you have an ear close enough. Even if the reality is half that, it’s enough for me to consider spending a day in a field of it. I would need to lie down low – on an inflatable lilo, maybe –...
The Guardian—Rachel Roddy’s recipe for chicken with orange, lemon, marmalade and olives. A little sweet, a little sour, rather sticky – and irresistible!Two oranges have been sitting in the fruit bowl since 24 January. I can be precise thanks to the boastful photographs of marmalade I took on 25 January, having bought the fruit the day before. Only half the oranges became marmalade (which filled 10 jars and made every surface in the kitchen sticky), so to start with a dozen or so sat in the bowl. They are not bitter oranges, nor are they sweet, which is why they have been consumed...
The Guardian—Nigel Slater’s recipes for green vegetable stew with basil pesto toasts, and asparagus with melted cheese. A vibrant soup-stew with croutes and a dish of cheesy asparagus to put a taste of spring on your plateThere’s a deep bowl of soup on the table, green as a summer lawn, chock-full of spring vegetables, waiting to be ladled out. There are leeks and courgettes, tiny green peas, spring onions and broad beans all jostling for attention. There are crusts of bread, toasted and piled with an emerald paste of basil and pine kernels, floating on the surface.The toasts, sliced from a baguette and slathered...
The Guardian—Meera Sodha’s vegan recipe for hot sauce doubles with cucumber chutney. Trini-style soft pillows of fried bread sandwiching spiced chickpeas and served with a punchy cucumber chutneyDoubles are a delicious and popular Caribbean street food. They’re made up of two soft, puffy fried breads (or baras), hence the name doubles, stuffed with a filling of tasty chickpeas and eaten with chutney (cucumber, in today’s case). Unless you’ve tried them, however, it’s hard to do them justice – it’s a bit like telling someone who has never heard of Elton John that he’s a great pop...