I have ambitious plan for beds of riotous colour this year. Time permitting!
On the food front the first of the lovely forced rhubarb is in the shops now and the homegrown garden variety should be appearing very soon. I love rhubarb and only really use it at this time of the year for a few short months. After that I find it gets a bit tough and by then the strawberries are ready anyway and I’m ready to move on. Rhubarb is great for crumble – one of the easiest ways to bake it – the classic rhubarb tart of course, also great for ice cream, sorbet and scones a particular favourite and one that features often in my baking classes.
The first of the purple sprouting broccoli is also ready now and is absolutely delicious simply boiled in salted water until just tender and served with a generous glug of really good olive oil.
Pomegranates are still around although coming to an end now. I was lucky to see these growing for the first time in Sicily a few years ago. I use the seeds sprinkled on yogurt and also in a really great winter salad with fennel, apple and carrot.
A lovely colourful and healthy salad perfect for BBQ season.
- 4 carrots
- 3 red eating apples
- 1 pomegranate
- olive oil
- lemon juice
- salt and pepper
- Wash and peel the carrots. Wash the apples, cut into quarters and remove the core. Wash the fennel and remove the tough upper stalk.
- Using the coarse grating blade on a food processor grate the carrots and place in a large serving bowl.
- Grate the apples and squeeze over a little lemon juice and toss them in this to prevent discolouration then add to the carrot.
- Grate the fennel and add.
- When ready to serve drizzle a generous amount of olive oil over, add a squeeze of lemon and salt and pepper to taste.
- At the end sprinkle the pomegranate seeds over the top and some freshly chopped flat leaf parsley or coriander.