In Season: May
May has arrived and brought with it two juicy bank holidays to take advantage of our new spring sunshine. We're looking forward to lazy breakfasts with friends and getting in the garden - we can't wait to start sharing all of our favourite fresh and zingy barbecue side dishes with you.
Get the beers on ice!
We are always asked about our secret 'green sauce' by supper club guests and friends alike. The simple recipe below includes loads of seasonal herbs and can take you perfectly from brunch to BBQ via Sunday lunch (and is it SO easy to make...)
SO, WHAT'S IN SEASON?
Asparagus, broccoli, carrots, Jersey royal new potatoes, lettuce and salad leaves, new potatoes, peas, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles
Basil, chervil, chives, coriander, dill, oregano, mint, nasturtium, curly leaf parsley, rosemary, sage, sorrel, tarragon
Cod, coley, crab, haddock, langoustine, plaice, prawns, salmon, sardines, sea trout, shrimp, whelks, whitebait
Lamb, wood pigeon
MAKES ONE SMALL JAR
One large bunch of basil
A large handful of parsley
A large handful of mint
A few leaves of wild garlic* or one large clove
Good quality olive oil
3 tablespoons red wine vinegar
A tin of anchovies plus their oil
1 small jar capers
1 small jar baby gherkins
1 tablespoon Dijon mustard
*it's very strong...
1. Roughly chop the herbs.
2. Add handfuls of the herbs to the Nutri-bullet with large glugs of olive oil and vinegar per blitz. Add more liquid to loosen.
3. Once all the greens have pulsed down to a paste, add in the anchovies, garlic cloves if using and capers, and blitz into a smooth pourable sauce.
4. Lastly stir or blitz in the mustard, season to taste.
This Spread signature is essentially a twist on a salsa verde but the smoothness of the sauce makes a gorgeous accompaniment for roast lamb, a marinade for barbecued mackerel, a dip for fried eggs on a crisp rosti or even a zingy dressing stirred into a Jersey royal potato salad. We basically have it with every meal!