During this season, excitement builds in the kitchen as the first fresh peas, broad beans and UK asparagus start to appear in our morning vegetable deliveries. These wonderful ingredients make their way proudly on to many garnishes across the menu heralding the start of spring and summer.
Spring peas – the spring pea is so sweet that all you need to do is pod them, wash them in ice cold water and eat, no need to cook (lovely in a salad)!
Broad beans – should be podded then, blanched in boiling water for 30 seconds, then remove their skin to reveal a beautiful green bean that will taste sweet and creamy.
Asparagus – blanch in boiling salted water for 20 seconds and toss with some toasted flaked almond