At this time of year a seasonal salad really hits the spot! Try our super easy asparagus and egg salad for a light spring supper…
Serves 4
Prep time: 20 mins
Cook time: 15 mins
Ingredients
300g asparagus spears
3 tablespoons olive oil
Fresh cherry toms
Leaves from a sprig of fresh thyme
A large bunch of seasonal lettuce
2 local chicken breasts (optional)
2 tablespoons balsamic vinegar
3 local hard-boiled eggs, sliced
30g parmesan, shaved
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
How to make
Heat the oven to 200°C/ Gas Mark 6.
Toss the asparagus with a tablespoon of olive oil.
Season well and place on a baking tray. Scatter with thyme leaves and place in the oven for 5-8 mins, or until the asparagus is just cooked. Take out and leave to cool.
Chop up the chicken breasts and fry in pan with a drizzle of olive oil.
Rinse the fresh salad leaves under water, chop the cherry tomatoes and place them both in mixing bowl. Toss together with the balsamic vinegar, remaining olive oil and season well.
Take out a large salad bowl and add your salad mixture. Top with the chicken, roasted asparagus, egg slices and finish with shaved parmesan and chives.
Versatile Mince Beef Base I would like to show you how to make a “ragu” style mince beef base which you can then split and use in three different recipes making 12 portions from this one base mix. Consider making the ragu style base and then splitting it to make one large cottage pie and …
INGREDIENTS 500g Potatoes – wash and thickly but evenly sliced with the skin on 1 large onion – peel, half and slice 1 pepper – half, deseed and cut into slices Sachet of Westcountry Sundried Tomato Pesto Boneless Pork Steaks or Pork Chops 50g of Cheddar cheese – grated Sachet of Westcountry wholegrain mustard 3 …
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INGREDIENTS 140g Plain flour – sifted into a bowl. ½ teaspoon of salt 70g of butter or margarine if you prefer to use this – colder the better! 70g of grated hard cheese – stronger flavour the better. 1.5 teaspoons of paprika – the best results are to use smoked sweet paprika. If you don’t …
May Recipe: Fresh Asparagus & Egg Seasonal Salad
At this time of year a seasonal salad really hits the spot! Try our super easy asparagus and egg salad for a light spring supper…
Serves 4
Prep time: 20 mins
Cook time: 15 mins
Ingredients
300g asparagus spears
3 tablespoons olive oil
Fresh cherry toms
Leaves from a sprig of fresh thyme
A large bunch of seasonal lettuce
2 local chicken breasts (optional)
2 tablespoons balsamic vinegar
3 local hard-boiled eggs, sliced
30g parmesan, shaved
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
How to make
Heat the oven to 200 °C/ Gas Mark 6.
Toss the asparagus with a tablespoon of olive oil.
Season well and place on a baking tray. Scatter with thyme leaves and place in the oven for 5-8 mins, or until the asparagus is just cooked. Take out and leave to cool.
Chop up the chicken breasts and fry in pan with a drizzle of olive oil.
Rinse the fresh salad leaves under water, chop the cherry tomatoes and place them both in mixing bowl. Toss together with the balsamic vinegar, remaining olive oil and season well.
Take out a large salad bowl and add your salad mixture. Top with the chicken, roasted asparagus, egg slices and finish with shaved parmesan and chives.
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