Recipes — Spring

Rhubarb season has arrived and time to make one of our very favourite compotes. Made using fresh British rhubarb, this delicious compote is a wonderful, vibrant pink and the perfect way to start a spring morning.

Now that the English Asparagus season is underway, here’s a fresh take on a classic asparagus tart that’s really simple to make. Buy some pre-made/frozen filo pastry and you’re half-way there to a great lunch (or picnic) option. Combined with courgette and goat’s cheese, spring onion and fresh herbs, it also looks great too. 

This week here’s a simple idea to elevate and celebrate not only the perfect boiled egg but also the seasonal hero of the moment the glorious asparagus spear.