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Kohlrabi and avocado salad, fried polenta and broad beans, green tea and rhubarb cake – fresh new dishes to celebrate the turning of the seasons
I am a chef, but I don’t “cook” that much. I shop really well and pretty much “put together”. It’s not that I’m lazy; come Sunday and I’m cooking a ragu, or a roast chicken then stock with the carcass for the freezer, and so on. But as a working mum, I have to cut corners. I soak beans the night before for a soup with herby courgettes. I’ll keep polenta ready to fry. A green tea cake with rhubarb will take a little time, but is an easy pudding-like cake. It’s delicious served warm, so make it before dinner and place it in the oven while you’re eating. When the spring blossom is out and the sun lasts longer these are the kind of gorgeous dishes I want to put on the table. Continue reading...