• ASPARAGUS

    Asparagus Season – Enjoy the few short weeks of
    asparagus season at every given opportunity - we
    like to wrap spears in Native Breeds Pancetta, bake
    till golden and dip into soft boiled eggs. Or simply
    steam and dip into Pollen’s new Aioli

  • WILD GARLIC

    Simple Spring Lunch – Melt Ortiz Anchovies and
    Steenbergs Dried Chilli Flakes in a pan and toss
    with Wild Garlic from Chegworth Valley and
    ‘al dente’ Sapori di Napoli Spaghetti

  • OREGANO

    Lovely Marinade – Make a simple marinade for chicken
    or rabbit joints with London Honey, Daphnis and Chloe
    whole dried Greek Oregano and a squeeze of lemon.
    Very good charred on the BBQ and served with some
    spring salad leaves to mop up the juices

  • NETTLES

    Taste of the Hedgerow – Sweat and blitz Wild Nettles
    from Chegworth Valley with True Foods Vegetable
    Stock and finish with a dash of cream to make
    a velvety green springtime soup

  • SPRING ONION

    Braised Spring Onions - New season spring onions
    braise beautifully in a splash of water, dotted with butter
    and seasoned with fresh tarragon. Cook covered with
    foil for 40 minutes then remove the foil and roast till
    caramelised. Serve with cold meats, cheeses and our
    new Peter’s Yard Crispbreads

  • WATERCRESS

    Peppery Greens – Watercress is not just a salad leaf,
    we like to use it as a green too - simply serve a large
    undressed handful to accompany grilled Napoli
    sausages, creamed Carroll’s Heritage Yukon Gold
    potatoes and a spoonful of our Chilli Jam