Food editor Tom Shingler mixes and matches this month’s recipes
SPRING FLING
Honey-roast radishes with whipped butter beans and dukkha p3 Spring vegetable gnocchi with beurre blanc p50 Gardener’s delight p87 Spring is finally here, so celebrate the season with a menu that champions April’s larder. A creamy dip bolstered with gemstone radishes begs to be scooped up with good bread, while a picture-perfect buttery gnocchi dish will continue the vibe. Pair it all with our herby garden-themed cocktail and wave bye-bye to winter for another year.
SPICE WORLD
Hake cigars with onions, white wine, raisins and saffron yogurt p37 Kare sotbap (curried pot rice) p104 Pineapple and pink peppercorn frangipane tart p59 Raid the spice rack and embrace the aromatic flavours those little jars can provide. Start with crunchy, cumin and coriander-infused hake cigars with a saffron dip, then embrace Korean comfort food with curried pot rice. The frangipane tart finishes things off with a tropical sweetness – and can be made well in advance.
SPEEDY TRIO
Sardines with feta, orange, cucumber and orange salad in an ouzo dressing p40 Speedy spinach, ricotta and egg pizzas p98 Banana and apple crumble muffins p106
A pleasing little trio of dishes that are quick and simple but seriously deliver on the flavour front. Make-ahead muffins perfect for breakfasts, lunchboxes or pud; a super-sunny sardine salad or knockout pizzas using ready-made pizza dough (a great timesaver). Work quickly and you can get all three dishes cooked and on the table in an hour.
or years I’ve been on a mission to eat less meat and fish, making sure what we eat at home is ethically sourced – while being acutely aware that buying organic chicken or day-boat fish is a luxury many can’t afford.
At a time when the news highlights a plethora of shortages, our nation’s food security has never been more in the spotlight. A key part of the conversation is to recognise that access to and affordability of quality ingredients should be a right, not a privilege. Buying British fruit and veg should be more affordable than flying i
