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Recipe: Roasted asparagus and feta salad
May is the perfect month to eat home-grown asparagus in the UK. This earthy, green vegetable grows throughout the spring, during the months often referred to as the ‘hungry gap’, when not much fresh produce is yet ready to be harvested. Here’s a recipe for an asparagus and feta salad, which makes the perfect accompaniment
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Hot cross bun bread and butter pudding
If you’ve got a pack of hot cross buns sat in the back of the cupboard beginning to go stale, then this deliciously hearty recipe is just what you need. A simple twist on the traditional bread and butter pudding, using leftover hot cross buns, provides a seasonal burst of flavour. Ingredients: Method
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Burns Night Cullen Skink
Ingredients Method Finely chop your onion. Heat your butter on the pan and once frothing, add the onion. Fry on a medium heat for around 5 minutes, or until translucent – but careful not to let it colour. Whilst your onions are frying, peel and roughly chop your potatoes into small chunks. Add these to
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Recipe: Minestrone soup
Ingredients: 1 tbsp olive oil 1 brown onion 2 sticks of celery 1 clove of garlic 1 medium carrot 1 medium courgette 400g tin of tomatoes Vegetable stock cube 1tsp mixed herbs 400g tin of cannellini beans 200g uncooked ditalini, orzo or any small pasta Salt Black pepper Method: Heat your oil in a large
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Recipe: Honey cake
If you visited the Birmingham Honey Show, your taste buds may well have been inspired by the honey cakes lovingly baked by competitors. Have a go at baking one yourself at home using Birmingham and District Beekeepers’ simple recipe. Make sure to use locally sourced honey to celebrate the deliciously sweet flavours of the region.