It’s an exhilarating time for keen cooks. And our spring recipe menu is written with those ingredients and the first sunny garden lunches in mind. Pick and choose dishes as you wish, or make them all to really push the boat out. So, whether you are looking for ideas for family lunches or special Easter recipes, we have you covered. The dishes in this menu are a visual as well as a gastronomic treat, so allow them to shine by opting for a pared-back table dressing. The menu is all about celebrating the best that nature has to offer and the setting should echo this organic theme. Think slightly crumpled linens in muted shades of stone and grey, textural crockery with a handmade feel and glassware with a simple, unfussy form. Add color with scattered flowers and foliage in pretty shades of pink, purple and cream. Cuttings of delicate, rangy clematis, fragrant herbs, such as sage, English roses and blossoming hedgerow plants like cow parsley are the perfect adornment to this look and help to foster an informal, relaxed air for a leisurely lunch in the sunshine.
Spring recipes – the menu
Spring recipes – the menu
Seasonality is at the heart of this springtime lunch, which is a true celebration of longer, warmer days and their bounty. The menu is designed to serve six, except for the gateau, which happily provides for extra helpings, and, while I’ve included both a soup and a tart to begin the meal, you could choose to do one or the other and still more than satisfy your guests. Most of the dishes can be made at least partly in advance so that things aren’t too frantic on the day itself. TO START Crab, broad bean, tomato and marigold tarts Spiced yoghurt and herb soup with saffron butter and borage flowers Caesar-style salad of baby kale, spring herbs and flowers with pecorino crisps MAIN Barbecued lamb with fennel flowers and a herby carrot pilaf DESSERTS Apricot, pistachio and rose gateau Early summer berry and roast rhubarb compote with a muscat and orange blossom syllabub Lilac flower sodas
Crab, broad bean, tomato and marigold tarts
Crab, broad bean, tomato and marigold tarts
Serves 6 These little tarts, a vague riff on a much-loved Nigella Lawson recipe, are crammed with plenty of crab, broad beans and peppery marigold petals in a gentle custard. Top them with a pea shoot and nasturtium salad for a beautiful starter. Ingredients:
500g all-butter shortcrust pastry 6 small plum or large cherry tomatoes100g podded broad beans, fresh or frozen300ml double cream¼ tsp saffron threads5 marigold (calendula) flower heads, petals only4 egg yolksSalt and freshly ground pepper250g fresh white crab meat
For the salad:
Handful of nasturtium leaves50g pea shoots1-2 tbsp extra-virgin olive oilSqueeze of lemon juiceHandful of marigold or tagete flowers, to serve
Method:
Spiced yoghurt and herb soup with saffron butter
Spiced yoghurt and herb soup with saffron butter
Serves 6 as a starter Handfuls of summer herbs take centre stage in this variation on an Ottolenghi recipe. The saffron butter adds luxurious depth to the vibrant soup base. Ingredients:
2 tbsp olive oil1 sweet white onion, peeled and roughly chopped1 fat garlic clove, peeled and finely chopped3cm piece fresh turmeric, peeled and finely chopped (or ½ tsp ground turmeric)1 tsp cumin seeds, lightly crushed300g young spinach leaves70g watercress, tough stalks removedHandful of fat-leaf parsley, including stalksHandful of chervil, including stalksSmall handful of mint leaves900ml vegetable stockSalt and freshly ground pepper120g Greek yoghurtExtra parsley, mint, watercress and chervil leaves, to garnish2 tbsp borage flowers, to garnish
For the saffron butter:
Large pinch of saffron30g lightly salted butter
Method:
Caesar-style salad of baby kale, spring herbs and flowers with pecorino crisps
Caesar-style salad of baby kale, spring herbs and flowers with pecorino crisps
Serves 6 Kale leaves are robust enough to carry a strong dressing. I would use baby or young kale as it is more tender, but larger leaves can be de-stalked and shredded finely. To make this a truly vegetarian option, replace the anchovies with four chopped black olives and use a vegetarian Parmesan-style cheese. Ingredients: For the crisps:
100g pecorino cheese, finely grated75g pecans, choppedFreshly ground pepperFor the dressing50ml milk2 anchovy fillets½ garlic clove, peeled and crushed1 egg yolk5 tbsp extra-virgin olive oil2 tbsp lemon juice, or to taste1 scant tsp Dijon mustard
For the salad:
150g baby kale leaves, tough stems removedHandful of chervil, choppedHandful of basil leaves, tornHandful of edible flowers, such as pea flowers, violas, cornflowers, chive flowers
Method:
Barbecued lamb with a herby carrot pilaf
Barbecued lamb with a herby carrot pilaf
Serves 6 Butterflying a leg joint cuts the cooking time down drastically, allows the marinade to penetrate deeply and makes the joint easy to serve. The pilaf and ginger-spiked marinade gives it a North African feel. Ingredients:
1.5kg boned and butterflied leg of lamb (ask your butcher)1 lemon, finely grated zest and juice2 garlic cloves, peeled and crushedThumb-sized piece of ginger, peeled and finely grated4 large fresh fennel flower heads, roughly chopped, or 1 tsp dried fennel flowers or pollen, crushed, or 1 tsp fennel seeds, crushed, plus extra fresh fennel flowers, to serve6 tbsp extra-virgin olive oilSalt and freshly ground pepperSea salt fakes
For the pilaf and sauce:
2 tbsp olive oil2 banana shallots or 4 standard shallots, peeled, halved and finely sliced1 tsp cumin seeds1 tsp coriander seeds, lightly crushed1 large cinnamon stick, broken300g brown basmati and wild rice mix2 large carrots, scrubbed and coarsely grated850ml vegetable or chicken stock100g flaked almonds, toasted½ lemon, finely grated zest and juice4 medjool dates, stoned and choppedLarge handful of mint leaves, finely choppedLarge handful fennel fronds or dill, finely chopped2 tsp honey100g feta, crumbled (optional)
Method:
Apricot, pistachio and rose gateau
Apricot, pistachio and rose gateau
Serves 8-10 This light and floral gateau celebrates distinctive Middle Eastern flavours. The subtle perfume of rose adds a hint of exoticism, but don’t be tempted to overdo do it as it will overpower the honey-like apricots and pistachios. Ingredients: For the apricots:
6 ripe apricots, halved and stones removed1 vanilla pod, split120g golden caster sugar2 tbsp lemon juice½ tsp rosewater
For the cake:
310g very soft unsalted butter, plus extra to grease the tin100g shelled unsalted pistachios300g golden caster sugar6 medium eggs210g plain four2 tsp baking powder1 lemon, finely grated zest and 1 tbsp juice4 tbsp milk
For the icing:
250ml double cream250g Greek yoghurt1-1½ tsp rosewater, to taste2 tbsp icing sugar3 tbsp nibbled or chopped pistachios, to decorateA large handful unsprayed rose
Method:
Early summer berry and roast rhubarb compote with a muscat and orange blossom syllabub
Early summer berry and roast rhubarb compote with a muscat and orange blossom syllabub
Serves 6 The first summer berries don’t need any real cooking, but a quick warm-through with roast rhubarb and orange juice will really bring out their favour. Add an exquisite, dainty syllabub of sweet wine and a hint of orange blossom to balance the fruit. The orange shortbread accompaniment makes this dessert a cut above, but any delicate, buttery biscuit will do, bought or homemade. Ingredients: For the orange shortbread:
115g unsalted butter55g golden caster sugar, plus 2 tbsp extra, for dredging150g white spelt four, sifted2 tbsp cornflour, siftedZest of half an orange
For the roast rhubarb and berry compote:
400g rhubarb, trimmed and sliced into 4cm lengths1 orange, finely grated zest and 2 tbsp juice75g caster sugar300g early summer berries, such as raspberries, blueberries and strawberries, hulled if necessary
For the syllabub:
300ml double cream2 tsp orange flower water, plus extra to tasteJuice of half an orange 150ml muscat wine3 tbsp icing sugar, sifted
Method:
Lilac flower sodas
Lilac flower sodas
Makes about 10 drinks This features a delicate and delicious syrup made with fresh lilac blossom and blueberries (the berries give the syrup’s subtle purple hue a little more oomph). Whether you add a splash of vodka to each glass is up to you. Ingredients: For the syrup:
200g caster sugarCupful lilac blossoms, plus extra to serve150g blueberries
For each cocktail:
Crushed ice, enough to fill each serving glass25ml lilac syrup (above)25ml vodka, optionalSoda water, to top upSqueeze of lime juice2 lime wedges
Method:
