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Green veg can make the ideal spring recipes

Green veg is ideal in spring

Chefs looking to take advantage of the freshest local produce of the season will be thinking of exciting new ways to incorporate them into their menu of inspirational recipes.

In an article for the Guardian, celebrity chef Nigel Slater recommended a green minestrone, making use of broad beans, baby leeks, courgettes and flageolet beans.

Preparation involved steaming the vegetables until they are tender and adding them to stock just before they are about to start browning.

He suggested adding chives and parsley to add some flavour to the soup, but caterers could try preparing them with exciting new combinations of culinary herbs.

Here at Schwartz for Chef, we really encourage this kind of innovation. Our resident expert Chef Steve says the scope herbs and spices offer for this kind of approach are one of his favourite characteristics of the ingredients.

So why not try exciting new combinations to really make your offerings stand apart from the crowd?

Related Products: Chives, Parsley, Sea Salt

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