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Eat the Seasons - March 2018


Fruit & Nuts
Forced Rhubarb
Vegetables & Herbs
Brussels Sprouts, Cabbage, Cauliflower, Celeriac, Chicory, Jerusalem Artichoke Kale Leek, Onion, Pak Choi, Parsnip, Purple Sprouting Broccoli, Salsify, Spinach, Spring Onions, Swede, Turnips, Sweet Potato, Wild Nettles
Meat & Game
Hare, Spring Lamb
Fish
Cockles, Cod, Dab, Dover Sole, Gurnard, Hake, Halibut, Langoustine, Lemon Sole, Lobster, Mussels, Oysters, Red Mullet, Salmon, Shrimp, Whitebait, Winkles

It’s that time of year when I fall in love with pink again, even though it isn’t the best colour for my complexion.  Beautiful, pink, forced Yorkshire Rhubarb at it’s best!

 

Courgette Spaghetti

Serves 2

 

Ingredients

50g Sundried Tomatoes

Olive oil spray

1 tsp dried oregano

500g large wonky courgettes, spiraliser to resemble spaghetti (or use a peeler to create fine strips if you don’t have a spiraliser)

2 tbsp double cream

For the spinach & basil pesto

150g Baby spinach

30g basil leaves

1 garlic clove, finely grated

1 tbsp extra-virgin olive oil

To finish

A small handful of fresh basil leaves

2 tsp grated parmesan

 

Method:

1.For the pesto, put all the ingredients into a jug blender or food processor, add some salt and paper and blitz until smooth.

3. Put the spiralised courgettes into a bowl and sprinkle generously with salt.  Mix well with your hands, then leave to stand and wilt for 20 minutes.  Drain in a colander, patting the courgette firmly with kitchen paper to remove all excess water and salt.

4. Tip the spiralised courgettes into a large pan and add the pesto and "cream".  Stir well to coat with the sauce and cook over a medium heat for 2 minutes, then fold through the sundried tomatoes. 

5. Divide the courgetti between warmed bowls and sprinkle with the fresh basil leaves, parmesan and pine nuts.