The Spanish Country Salad is a mix of cooked and fresh vegetables mixed with a vinaigrette and garnished with chopped boiled egg. It is usually served as a first course or tapas. Although I think it is substantial and tasty enough to be a great main course.
Seasonal Eating
My Tomato Carpaccio
I love the combination of the sweet, ripe tomatoes with anchovies, capers, Parmesan and a little red onion. It is an umami-laden flavour bomb perfect as a summer starter or light lunch served with some crusty bread.
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.