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Fresh Pea Spring Soup

Scrumptious Springtime Recipes

The season of new beginnings and new potatoes is upon us. The rhubarb is ripe, asparagus is in abundance and the peas are ready for picking. Pre-heat the oven and prepare to turn the best seasonal fruit and veg into some delicious dishes for the whole family.

Pea Purée

Fresh and minty, this light soup makes a mouth-watering starter or main course.

Ingredients:

  • 1tbsp olive oil
  • 1 tsp butter
  • 3 medium spring onions, sliced
  • 1 medium potato, diced
  • 1L vegetable stock
  • 900g frozen petits pois
  • 1/2 a small bunch of mint leaves

1) Place a heavy-based pan on a medium heat and add the olive oil and butter. Once it begins to foam, add the sliced spring onions and diced potato. Gently fry them for about 5 minutes before adding the stock. Bring it to the boil and simmer for 10 minutes until the potato becomes soft.

2) Pour in the peas and bring the broth to a boil again, cooking them until they’re just done. Chuck the mint leaves into the mix and blitz it all in a blender until it’s a smooth purée.

Serve hot with a sprinkling of chopped spring onion or mint and season with some salt and pepper to taste.

Pesto Pasta with Shrimp

A colourful culinary creation that’s bursting with fresh flavour, this Pesto Pasta with Shrimp is sure to be a winner.

Ingredients:

  • 230g uncooked penne pasta
  • 90g basil pesto
  • 400g fresh asparagus, snapped in half
  • 450g large fresh shrimp
  • ¼ tsp ground red pepper
  • ¼ tsp ground black pepper
  • 120g halved cherry tomatoes
  • 1tbsp unsalted butter
  • 1 tsp olive oil
  • Salt and pepper to taste

1) Cook the pasta as per the package directions, adding the asparagus for the last five minutes. Once done, drain the liquid and reserve ¾ cup of the water for later.

2) Place a pan on the hob on a medium heat, adding the oil and butter. Dust the shrimp on both sides with red pepper and black pepper to your taste then add them to the hot pan and cook for 1 - 2 minutes on each side. Remove them from the pan and place them in a dish, keeping the pan on the heat.

3) Add the pasta, asparagus, and reserved water to the pan and cook for 1 minute. Mix in the basil pesto, fried shrimp, and cherry tomatoes. Season with a pinch of salt and cook for a further minute.

Serve your pasta up in a {#product|326065|bowl'} or on a plate with a sprinkling of parsley.

 

spring recipes grilled salmon

Salmon with Spring Veg

A succulent salmon fillet with a serving of minty spring vegetables, this is a light and filling lunchtime or dinner meal.

Ingredients:

  • 1 large skinless salmon fillet (600g) or 4 small fillets (130g each)
  • 750g small new potatoes, thickly sliced
  • 2 tsp finely chopped dill
  • 1 lemon, zested and juiced
  • 750g frozen peas
  • Small pack of mint leaves
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

1) Preheat the oven to 220°C. Place the salmon on a parchment-lined baking tray and brush with 2tsp of olive oil. Season with dill and roast for 10-12 minutes until only the centre is slightly rosy and it flakes apart with a fork.

2) Meanwhile, bring a pan of water to the boil and add the sliced new potatoes. Leave them boiling for 4 minutes before adding the peas and cooking for another 3 minutes.

3) Whilst your veg is boiling, add the remaining olive oil, lemon zest, lemon juice, and mint to a blender and whizz it up to create a refreshing dressing.

Once your salmon is nicely roasted, your potatoes are tender, and your peas are just one, serve it all up on a plate and spoon over some of the dressing.

 

Rhubarb Crumble

Sweet and warming for the cooler spring evenings, rhubarb crumble is a firm favourite pudding of the season.

Ingredients:

  • 10 sticks of rhubarb
  • 8tbsp caster sugar
  • 1 tsp ground ginger
  • 110g butter
  • 110g demerara sugar
  • 200g plain flour

1) Preheat your oven to 180°C.

2) Slice the rhubarb into sticks, roughly 7cm each, and lay them on an over tray. Sprinkle over 4tbsp of water and dust them with the caster sugar. Roast them for 10minutes and sprinkle over the ginger.

3) While they’re roasting, sift the flour into a bowl and rub in the butter and demerara sugar to form a crumble.

4) Dig out an ovenproof dish, about 4cm deep and line it with the roasted rhubarb. And cover with your crumble mix. Bake in the oven for 35-40mins until the topping turns to a mouth-watering golden brown and the filling has begun to bubble.

Leave it to cool down for a few minutes and serve with a generous helping of warm custard or cold cream.

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