RECIPE INSPIRATION
Spring brings a tidal wave of light, fresh-tasting ingredients to the table. Here’s how to get the most from them in your kitchen
£1.94 PER SERVING
SERVES 4
HANDS-ON TIME 10 mins
TOTAL TIME 30 mins
Spring greens
Pack some sweet spring greens into your breakfast or brunch with this delicious warm salad, pepped up with salty bacon and topped with perfectly poached eggs.
◆ 2 tbsp rapeseed oil
◆ 250g bacon lardons
◆ 175g sourdough, cut into chunky croutons
◆ 1 small red onion or echalion shallot, finely sliced
◆ 250g asparagus, trimmed then sliced diagonally
◆ 300g sliced spring greens
◆ juice of 1 lemon
◆ 1 tbsp wholegrain mustard
◆ 1 tbsp white wine vinegar
◆ 4-8 medium eggs
1 Heat 1 tablespoon of the rapeseed oil in a frying pan and fry the bacon lardons for 5-6 minutes, until crisp and golden. Remove from the pan with a slotted spoon and fry the croutons in the same pan for 4-5 minutes until golden and crisp. Return the bacon to the pan and keep it warm while you continue.
2 Meanwhile, heat the remaining rapeseed oil in a separate pan and fry the red onion or shallot for 2-3 minutes, until soft. Add the asparagus and spring greens and continue to cook for 3-4 minutes, stirring, until tender. Whisk together the lemon juice and mustard and pour this over the greens.
3 Add the vinegar to a large pan of water and bring to a rolling boil. Reduce to a simmer, swirl the water with a spoon and add the eggs to the pan, one at a time. Poach for 3-4 minutes, until cooked. Remove with a slotted spoon and drain on a piece of kitchen paper.
4 Toss the crispy croutons and bacon through the greens and then divide the mixture among four bowls. Top each bowl with a poached egg or two.
PER SERVING (WITH 1 EGG) 443cals; 26g fat (6g sat fat); 26g protein; 6g fibre; 24g carbs (of which 5g sugars); 2.9g salt
SERVES 4-6 GF
HANDS-ON TIME 15 mins
TOTAL TIME 40 mins
Jersey Royal potatoes
The firm texture of Jersey Royals makes them the perfect choice for a frittata, while their nutty taste works wonders with the sweetness of fresh, flaky crab.
◆ 2 tbsp rapeseed oil
◆ 1 leek, finely sliced
◆ 4 spring onions, finely sliced
◆ 8 medium eggs
◆ 75g crème fraîche
◆ 1 tbsp chopped fresh dill, plus extra to serve
◆ pinch of nutmeg
◆ pinch of chilli flakes (optional)
◆ 200g chilled white crab meat
◆ 500g cooked Jersey Royal potatoes, sliced
◆ 30g Parmesan, grated
◆ dressed watercress salad, to serve
1 Heat the oil in a non-stick frying pan, about 23cm base diameter, and fry the sliced leeks and spring onions for 6
