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Celebrate spring by combining seasonal ingredients

Celebrate spring by combining seasonal ingredients

When looking for recipes to bring to a new menu, chefs could think about what foods are becoming available in spring.

For instance, vegetables such as new potatoes and radish are coming into season at this time of year.

In an article for the Guardian, chef and patron of Ottolenghi and Nopi in London Yotam Ottolenghi suggested combining many of these foods in a single dish.

Specifically, he brought them together with sea trout, serving crushed jersey royal potatoes as a side with a samphire and radish salad.

This could be a particularly good option for caterers in restaurants with outdoor seating, as Mr Ottolenghi said his meal is ideal for eating in groups when the sun is out.

His final serving suggestion was to scatter with fennel seeds and tarragon leaves, which is a unique way to bring culinary herbs to a dish that professional chefs could adapt in other recipes.

Related Products: Cracked Black Pepper, Fennel Seeds, Garlic Granules, Sea Salt

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