What's in season?

We will be cooking up delicious lunches and dinners using the freshest local and seasonal produce. Here's some of the produce we will be using:

 
Asparagus

Purple sprouting broccoli

Cauliflower

Cornish new potatoes

Watercress

Crab

Spring Cornish Lamb

Spring greens

Apricots

Gooseberries

Rhubarb

 

Recipe of the month

Here's our recipe of the month for you to try at home:Hedgerow garlic soup with olive oil poached potatoes

serves 4
 
Ingredients

250g wild/hedgerow garlic, thoroughly washed
250g baby spinach, washed
2 large Maris Pipers potatoes
1/2 a leek, washed and chopped
1/2 a large white onion chopped
1 stick celery, washed and chopped
75g unsalted butter
Cornish sea salt
1.5 litres of water
Extra virgin olive oil
200g Charlotte potatoes, peeled and cut into small dice

Firstly, put the diced Charlotte potatoes into a saucepan, just cover with extra virgin olive oil. Poach gently until the potatoes are just cooked. Keep warm.

In a large pan, sweat the leek, onion and celery until soft, peel and finely slice the large potatoes and add to the pan, continue to cook for a couple more minutes. Add the water and bring to the boil.

Reduce the heat and simmer until the potatoes are soft,  for about 8-10 minutes.

Add wild garlic and spinach leaves, and cook until the leaves are wilted. It is important here not to cook it for too long or you will lose the vibrant colour of the finished dish.

Blend the soup in batches, carefully. In each batch add a few knobs of butter. Blend until smooth, then pass through a sieve.

Season the soup well, it will require quite a lot of salt. If not serving straight away it is important to cool the soup down as quickly as posssible.

To serve, pour the soup into bowls, spoon the Charlotte potatoes out of the oilve oil and use to garnish the soup.