Seasonal sensation compiled by: Kelly Rose Bradford
Asparagus, shallot and mozzarella focaccia recipe
(Serves 8-10)
The perfect starter or accompaniment to your meal
INGREDIENTS
500g strong bread flour
7g fast action yeast
2tsp fine salt
2tbsp olive oil plus extra for the tin
150g British asparagus
1tbsp olive oil
2 echalion shallots
200g buffalo mozzarella
2tbsp fresh green pesto
METHOD
In a large mixing bowl combine the flour, yeast and salt and make a well in the middle. Add 2tbsp of olive oil and 350ml lukewarm water and stir to make a sticky dough. You may need slightly more or slightly less water.
Turn the dough out onto a floured work surface and knead for 5-10 minutes until it is soft and springy. Put it in a clean, oiled bowl and leave for one hour, covered with a tea towel to prove.
Peel and slice the shallots and sauté gently in 1tbsp olive oil for five minutes or until softened but not taking on too much colour.
Oil a baking tin (approx 25x35cm). Tip the dough out and shape it to fit the tin and leave, covered, for another 30-40 minutes.
Preheat the oven to 220⁰c.
Trim the asparagus and break the buffalo mozzarella into small pieces.
Make holes in the bread dough with your fingers and spread it with the pesto and the shallots. Pop the pieces of mozzarella into the holes.
Bake the bread in the hot oven for 20 minutes. Carefully remove it and push the asparagus spears into the hot dough, quickly sprinkle with sea salt, and return to the oven for a further ten minutes or until the bread is cooked and the cheese is bubbling.
The asparagus spears should be cooked through, still green, with slightly charred tips.
Recipe courtesy of britishasparagus.com
Asparagus, radish and new potato salad recipe
(serves 2-4)
Elevate your potato salad with seasonal asparagus and a tangy dressing
INGREDIENTS
500g new potatoes
Olive oil
Salt and pepper
125g asparagus spears
Handful of sugar snap peas, halved lengthways
Handful chopped radishes
Handful of pea shoots (if available)
Small bunch of dill roughly chopped
Dressing:
130g crème fraîche
3-4tbsp Tracklements strong horseradish cream
2tbsp olive oil, plus a little extra
1tbsp lemon juice
1tbsp cider vinegar
1tbsp honey
METHOD
Boil the potatoes in plenty of salted water for 20 mins or until tender, then cut in half lengthways, toss in a little olive oil, and season.
Toss the asparagus spears in a little olive oil and season.
Set a griddle pan over a high heat until searing hot and griddle the potatoes cut side down until strong lines appear. Do the same with the asparagus.
Arrange the potatoes, asparagus, radishes and sugar snap peas on a serving dish and top with the pea shoots and dill.
Whisk together the dressing ingredients, season to taste and drizzle over the salad (you can make the vinaigrette ahead of time and leave in the fridge until it’s time to use).
Recipe courtesy of tracklements.co.uk
Asparagus and wild garlic arancini stuffed with Taleggio recipe
(Serves 6)
Impress your guests with this sophisticated Sicilian-inspired main
INGREDIENTS
For the rice mix:
500g vegetable stock
250g Arborio rice
10g salt
40g burrata
50g parmesan
120g cooked asparagus chopped
120g wild garlic pesto (see recipe below)
40g butter
180g Taleggio
For the pesto:
150g wild garlic leaves
50g parmesan
1 garlic clove, finely chopped
½ lemon zested, plus a few squeezes of juice
50g pine nuts, toasted
150ml olive oil
For the pane:
200g 00 flour
400g water
300g breadcrumbs
Vegetable oil for frying
METHOD
Make the wild garlic pesto by blending all the ingredients to a smooth paste, adding more oil if needed.
For the arancini mix, bring the vegetable stock to the boil and add the salt. Combine well and add in the rice, then turn to a low heat, stirring occasionally to prevent the rice from sticking.
After around 15 minutes, with the rice almost fully cooked, add the parmesan, burrata, wild garlic pesto and butter (the rice should have a thick consistency, but not stodgy).
Turn the rice mix on to a tray and chill. Once chilled down, form in to 120g balls (you should have around six).
Stuff each ball with 30g of Taleggio, then place onto a tray and chill for another 30 mins while you prepare the pane mix by mixing the 00 flour with the water until it has a batter consistency.
Pass each ball through the batter mix and then through the dry breadcrumbs.
Heat up the oil for frying to 180C and fry until golden brown or piping hot in the middle.
Recipe courtesy of Giovann Attard, executive head chef, Norma London
