Seasonal tips and ideas from Class One Chefs
Make a colourful side salad with yellow courgette ribbons, rainbow radishes and broad beans. Or for a warm side dish, layer yellow courgettes with heritage tomatoes on slices of onion to make a gratin. (Picture above)
Fresh broad beans can quickly and easily be made into a tasty dip. Simply blitz together cooked broad beans with crème fraîche, then stir through fresh dill and lemon juice. Smashed broad beans and peas make great toppings for toasted sourdough, especially with some tangy feta or pecorino.
Use new-season spinach to
bring deep colour and silky
texture to sauces, dips and
curries. Pair spinach with fresh
peas and seafood to make a
creamy risotto, or add a
satisfying spinach, artichoke and
cheese pie to lunchtime menus.