Eating a seasonally is a brilliant and delicious way of helping the environment, but it’s also a chance to sample some of the best produce that the fields have to offer. This month we’ll be tucking into nutty, buttery Jersey royals and crisp asparagus whenever we can!
Jersey Royal potatoes are sought after for their nutty flavour and sweet thin skins. The unique soil and microclimate of the island of Jersey produce the perfect environment to grow these delicious kidney-shaped waxy potatoes, which are so beloved worldwide that they have been awarded a Protected Designation of Origin (PDO). They make up 70% of the island’s agricultural exports, with up to up to 1,500 tonnes of Royals exported daily during the peak season. Jersey royals appear in UK shops and greengrocers from April to July.
Jersey royals are delicious on their own, steamed and slathered in butter with a generous sprinkling of sea salt. We also love to parboil them and finish them off on the barbecue. Add chopped mint for the perfect accompaniment for your Sunday roast or serve them cool in a fresh potato salad. We were quite intrigued by this recipe for potato brownies as well!
Score a cross on the top of each potato. Toss in Oil, Smoked Malden Sea Salt and Rosemary. Place in a preheated oven at 160 degrees for approximately 40 minutes. Remove, place in a bowl, and serve piping hot!
Although supermarkets keep asparagus on the shelves all year round, the British asparagus season only runs from April 23, known as Saint George’s Day, to Midsummer’s Day in mid-June. Thanks to its endorsements from celebrity chefs in recent years, our homegrown asparagus has never been more popular. Throughout continental Europe, asparagus is almost exclusively white, as it is covered with soil as it grows and never has the chance to turn green. Growing up to 10cm a day in its short season, asparagus flourishes in the British climate.
Fresh asparagus is delicious when steamed and seasoned, but we’ve seen it everywhere. From dipped in soft boiled eggs and on the barbecue to in tacos, we’re in love with asparagus!
Pare down Asparagus to two-thirds of its original size. Put to one side.
Lightly poach a Free Range Medium Egg, and refresh in Iced Water. Coat Egg in Flour, Egg and Panko Breadcrumbs.
For the Hollandaise reduction, you will need 1 Shallot, 10 Cracked Black Pepper Corns, 1 Clove of Garlic and a Sprig of Tarragon. Sweat all ingredients gently in butter. Add 200ml of White Wine Vinegar & reduce by three quarters.
Add 200ml of White Wine, and reduce by half.
In a pan melt 125g of Butter. Take 2 Egg Yolks, 4 Dessert Spoons of Hollandaise Reduction mix, and whisk until the mixture ribbons over a Baine Marie. Gently add the melted Butter and remove from heat.
Blanch the Asparagus for 2 minutes, and deep fry egg at 170 degrees until golden brown.
Place the Asparagus on a plate, with the egg neatly on top, and spoon the Hollandaise generously over the top, garnishing with Pea Shoots.
If you’re planning an event, speak to us about how we can incorporate the best seasonal produce into an unforgettable menu.