A spring-forward kind of dish that anticipates fresher ingredients to come, but that’s still hearty enough to be a winter bowl
Waiting for spring to arrive, with its promise of more daylight and warmer days, can be agonising. Some people don’t wait – they wear shorts and sandals even when it’s cold and frosty outside – but I cope in my own way with my cooking. Today’s recipe gives the appearance and flavour of a spring dish, but with none of that season’s ingredients. There’s a lot of green frippery – artichokes, peas, leeks and fresh herbs – but the artichokes are jarred and the petits pois are from the freezer. If you’re struggling to wait for spring, too, perhaps this is the recipe for you.
Continue reading… A spring-forward kind of dish that anticipates fresher ingredients to come, but that’s still hearty enough to be a winter bowlWaiting for spring to arrive, with its promise of more daylight and warmer days, can be agonising. Some people don’t wait – they wear shorts and sandals even when it’s cold and frosty outside – but I cope in my own way with my cooking. Today’s recipe gives the appearance and flavour of a spring dish, but with none of that season’s ingredients. There’s a lot of green frippery – artichokes, peas, leeks and fresh herbs – but the artichokes are jarred and the petits pois are from the freezer. If you’re struggling to wait for spring, too, perhaps this is the recipe for you. Continue reading… Stew, Vegan food and drink, Vegetables, Food, Main course, Winter food and drink, Beans, pulses and legumes
