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It’s been a cold and wet start to May this year but the mornings are often beautiful.
The pale pink and white Bramley apple blossom is normally at’s it’s peak at the beginning of May but this year is slow to open out a good harvest is in question.
You can learn all about the Bramley apple blossom and see it for yourself on my Bramley Apple Orchard Experience.
Asparagus is still at it’s peak and the fields around here are testament to the lambing season with the fresh mint appearing at the same time.
The first of the seasonal stone fruits to appear are Apricots which are delicious in an Apricot and almond tart. Also on the fruit front Blueberries from Spain are in the shops now and are deliciously sweet.
Look out for tender young broad beans from Italy and the UK, plunge into boiling salted water and cook on high for just a few minutes until tender. Serve with a driszzle of really good extra virgin olive oil and a sprinkle of sea salt.
Closer to home, beetroot and carrots are still lovely, I’m roasting them to bring out the natural sweetness or grating them for a healthy salad with a tahini dressing.
Jersey Royals will be hitting their peak soon, ideal with a roast leg of lamb and fresh mint sauce or salsa verde.
To learn more about what is in season and how to make the most of it, join me on my Cook the Season class. This is an informal cooking class in which I will be cooking a selection of sweet and savoury recipes focusing on lots of seasonal vegetables. Participants will help in the preparation and cooking process and we will all sit down to a delicious lunch with the dishes prepared.
See my Cook the Season Classes here
And in the hedges the elder is once again green and leafy and the flowers should be appearing towards the end of the month. The large lacy cream flowers have a distinctive sweet aroma and make a lovely cordial (very popular in cocktails these days) which you can dilute with bubbly or sparkling water.