Asparagus on Roasted New Potatoes

Asparagus season is here. I think it officially begins on St George’s Day, 23rd April, dependent of course on the weather. It’s definitely in the shops on time this year and it is delicious. At home we have managed to keep 2 crowns of asparagus alive, so we are going to eat about 3 spears each tonight. Not quite the feast I had envisaged, but hopefully there will be more, not masses, but definitely more. For this simple recipe, it is best to use new season asparagus, for its fresh green taste, but later on in the year, imported asparagus is possible. The addition of roasted Jersey Royal potatoes would make it a very home grown affair and give an even more delicious result. Ingredients -

Easter Brownies

Easter is the time for chocolate and these easily put together little brownies are a triple chocolate hit. Squidgy chocolate brownie covered in a smooth chocolate covering topped with a crunchy mini chocolate egg. What’s there not to like? Chocolate with chocolate and more chocolate.... scrummy! Ingredients - makes 40 150g unsalted butter 300g caster sugar 110g cocoa powder 1/4 tsp salt 1/2 tsp vanilla extract 2 large eggs 120g plain flour 250g plain chocolate 40 Mini chocolate eggs (approx) Method Heat oven to 160c and line a 20cm x 20cm baking tin with parchment paper. Put butter, sugar, cocoa and salt in large bowl over a saucepan of simmering water on the cooker (don’t let the b

Japanese Salad

Its warm and sunny and feels like summer so I took this dish to our lovely neighbours last night. Not strictly a canapé I suppose, but definitely good for your 5 a day. The Japanese-style dip, which is based on a Jennifer Joyce dressing, is totally delicious. As well as a canapé, it can be a dressing on a crunchy salad starter. Add a griddled piece of tuna or chicken and it can also be a healthy main. You will need a blender to make the dip. Ingredients Salad and raw vegetables (I used avocado, carrot, celery, cucumber, radishes, baby cherry tomatoes, avocado and baby sugar snap peas) 1 iceberg lettuce For the dip: Juice of 1 lime 10 gms onion, chopped 15 gms ginger, chopped 1 sticks of

Hoisin Chicken with Cashews

I adapted this quickly cooked canapé from a main course that we all enjoyed. The only time-consuming part is marinading the chicken, other than that it is quick and easy for the canapé or the main course. It tastes superb, the only slight down side is that it doesn’t look terribly pretty, but I guess it’s quite difficult to get chicken thighs to look good. However, the delicious wafts of hoisin and ginger that emerge from the oven while it’s cooking more than make up for the slightly dodgy appearance. Ingredients - makes 20 (depending on size of chicken thighs) 4 skinless chicken thigh fillets For the marinade: 4 tbsp hoisin sauce 2 tbsp runny honey 2 tsp Chinese 5 spice 2 tsp sesame o

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