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I really feel that spring lifts everyone’s spirits, certainly mine. Days stay lighter for longer and you don’t have to wear so many layers.
Lots of lovely ingredients start to come into season too as the weather starts to improve. Asparagus is a sure sign of spring but it’s only around for a short time and expensive at the beginning of the season (but full of flavour!). Other ingredients I love are Jersey Royal new potatoes, purple sprouting broccoli, wild garlic, radishes and watercress. I like to use lots of bitter leaves in salads – watercress being one, radish for its crisp texture, and toasted seeds (I can eat any nuts and seeds in abundance!).
The better weather inspired us to take a little break early in May. There was no need to go far – we headed for Whitstable on the north coast of Kent.
Famous for its oysters and freshly caught fish, we enjoyed coastal walks and lots of seafood and other seasonal ingredients.
With fish on my mind (!) here’s a spring supper I think works really well, taking advantage of some of those seasonal ingredients I’ve mentioned:
Starter of squid with sourdough and chilli crispy breadcrumbs served with a watercress, radish and toasted seed salad and rhubarb relish.
Followed by sea bream served with grilled asparagus, buttered crushed Jersey Royals and heritage carrots.
I picked up some delicious goats cheese from Mons Cheesemongers at Borough Market the other day (always a pleasure!) and can recommend it as a lovely finishing touch to this supper.
The recipes for this menu will be in my next newsletter, due out shortly. You can sign up to the mailing list here and also look at previous editions (every edition has a tasty recipe or two for you to try out!).