Seasonal tips and ideas from Class One Chefs
Use aubergines in a mediterranean caponata, with some really ripe tomatoes, celery, red onions, fresh mint and parsley. Or make Asian-inspired sticky ginger, garlic and spring onion aubergine bites, as part of a stir fry with rice or on their own as a starter or small plate.
(Picture Above)
Chard pairs nicely
with fish – try monkfish
wrapped in chard with
a lemon sauce, or sauté
some rainbow chard
in the same pan as a
salmon fillet with plenty
of olive oil and garlic.
Cherries make a good addition
to aromatic rice salads, or
mixed into a warm potato
salad and served with game
or lamb. For sweeter offerings,
add a black forest twist to
chocolate brownies, or pair
with Yorkshire raspberries
to make a torte.