Turn your spring harvests into delicious dishes with these fantastic recipes from Clarence Court
SUPER GREENS EGG FRIED RICE
This super simple egg fried rice contains 2 of your 5 a day and is a weeknight saviour. Always cook and cool the rice (or use a microwavable rice pouch) before stir frying to stop the rice from over cooking and becoming sticky, and silky scrambled eggs bring this dish together, adding much-needed comfort.
Prep time: 15 minutes Cook time: 30 minutes Serves: 2
125g brown basmati rice
Vegetable oil
2 cloves garlic, peeled and sliced
Sesame oil
1 thumb-sized piece fresh ginger, peeled and finely chopped
10g fresh coriander, leaves picked and stalks chopped
75g Tenderstem broccoli, stalks sliced and tips kept whole
75g baby sweet corn, halved
75g spring greens, washed and shredded
4 spring onions, trimmed and sliced
Reduced salt soy sauce
3 Clarence Court Burford Brown eggs, beaten
1/2 a lime, cut into wedges
1 Cook the rice according to the packet instructions, then transfer to a sieve, run under cold water and place to one side. Alternatively, use one pack of microwaveable rice and there will be no need to precook.
2 Place a large frying pan on a medium heat, add 1 tablespoon vegetable oil followed by the garlic, ginger and coriander stalks. Stir fry for 1 minute then add the broccoli and baby corn and stir fry for a further 4 minutes. Add the spring greens, spring onions and rice then continue cooking for another 4 minutes. Move all of the vegetable rice over to one side of the pan, add 1/2 tablespoon soy sauce to the eggs, then tip the beaten egg mixture into the empty side of the pan. Scramble to your liking, then toss together with the rice. Sprinkle over a little sesame oil, scatter over the coriander leaves and serve with wedges of lime.
ASPARAGUS, LEEK & BACON TART
A wonderful spring tart to make the most of the British asparagus season. Best served chilled, this recipe is perfect for a week night supper or a light lunch in the garden. When asparagus is out of season, swap with your favourite greens.
Prep time: 30 minutes plus 1 hour chilling Cook time: 1 hour Serves: 6
For the pastry
250g plain flour Pinch of salt 80g cold unsalted butter, cut into cubes 30g cold lard, cut into cubes 40g finely grated parmesan or mature cheddar 2 Burford Brown egg yolks A few sprigs of thyme, leaves picked A good pinch of ground black pepper 4 tablespoons cold water
For the filling
1 tablespoon unsa
