Perfect for a summer’s day when it’s too hot to cook this simple recipe uses a few store cupboard staples and fresh salad ingredients
Allergens
Smoked Haddock and Poached Egg with Asparagus, Sugar Snap Peas, and a Beurre Blanc
Smoked Haddock and poached Egg with Asparagus, Sugar Snap Peas, and a Beurre Blanc. There is a certain class of genteel English hotel where they serve an assortment of dishes alongside the usual offering of a full English and a Continental offer. Maybe a bowl of kedgeree, a Manx kipper or a perfect poached egg and smoked haddock. This nutritious yet tasty dish can easily be elevated to a stunning lunch or supper dish. Perfect for spring with some sautéed seasonal vegetables and a simple beurre blanc or butter sauce.
Lamb Cutlets with Crispy Jersey Royals and Spring Vegetables
Today’s recipe is a celebration of all things Spring with Jersey Royal potatoes, asparagus, peas, and tender lamb cutlets.
Miso-butter glazed Scallops with Pak Choi
Miso-butter, glazed scallops with pak choi is a Japanese-influenced recipe. It uses an appetising flavoured butter to complement the natural sweetness of local scallops. Miso butter is an extremely versatile, umami-packed way of using miso. Once you have tried it, I think you will be adding it to lots of recipes.