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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
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



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



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.