Eating seasonal produce can have a number of great benefits including better taste and nutrition, and with a variety of delicious vegetables coming into season during the spring months, it’s a great time to experiment in the kitchen. Stellar’s recipes includes vegetables that are naturally harvested during this time of year; wild garlic (Feb – Apr), rhubarb (Apr – late summer), Jersey Royals (Mar – Jul), peas (Jun – Aug) and asparagus (Apr – Jun):
Jersey Royal, Green Vegetable and Salmon Stew
Wild Garlic Pesto Tagliatelle
Rhubarb & Orange Frangipane Tart
Pea & Asparagus Frittata
Make the most of seasonal produce and dive into the world of Stellar with great recipes, (below), that will help elevate both your kitchen and your cooking.
Jersey Royal, Green Vegetable and Salmon Stew
With crunchy greens and wholesome new potatoes, this easy one-pan meal is delicious for all the family. Serve with wedges of lemon and fresh crusty bread to mop up the creamy sauce. It tastes just as lovely with sustainably caught cod or pollock fillets.
Ingredients: 2 tbsp olive oil 2 shallots finely chopped 1 small leek, washed and sliced 2 garlic cloves, peeled and crushed salt pepper 500g Jersey Royal potatoes, scrubbed and cut into pieces if large 100ml dry white wine 250ml vegetable stock 100ml crème fraiche or single cream 4 x 100 salmon fillets 125g asparagus tips 100g frozen peas 1 small bunch of chives, snipped 1 tsp lemon zest
Method Heat the oil in a saute pan. Add the shallots, leek and garlic and fry over a low heat until the shallots have softened but not coloured. Add a pinch of salt and freshly ground pepper. Add the new potatoes and pour in the wine. Bring to the boil, cook for 2 minutes before adding the stock. Cover the pan with a lid and cook for 10 minutes or until the potatoes are almost cooked. Stir in the crème fraiche or cream and place the salmon fillets in the pan pressing down gently. Cover and simmer for 5 minutes. Remove the lid, add the asparagus tips and cook for 2-3 minutes, then add the peas for the final few minutes of cooking. Divide the stew between 4 bowls, sprinkle with lemon zest and fresh chives.
Wild Garlic Pesto Tagliatelle
Capture the beautiful taste and aromas of wild garlic in this punchy seasonal pesto. Toss with your favourite pasta for a simple weekday meal or, coat freshly boiled Jersey Royal potatoes, tender asparagus tips and peas. Serve with poached salmon for an elegant lunch.
If you can’t get hold of wild garlic use a mixture of rocket leaves and fresh basil. Tip – freeze any surplus in small tubs. Serves: 4 Prep time: 15 mins
Ingredients
100g wild garlic, washed and patted dry (or a mixture of rocket leaves and basil when not in season) 50g parmesan cheese, grated finely 50g of toasted pine nuts (or toasted hazelnuts) Olive oil (or rapeseed oil) Small lemon To serve 300g tagliatelle Grated parmesan
Method
Roughly chop the wild garlic leaves. Place the wild garlic leaves, parmesan and pine nuts in a food processor and blitz to form a rough paste. With the motor running slowly, add olive oil until you have a loose puree. Add a squeeze of lemon juice, to taste. Use a spatula to transfer the pesto into a small bowl or jar. Meanwhile, bring a large saucepan of salted water to a boil. Cook the pasta according to pack instructions, drain and toss with the pesto. Serve with extra parmesan and pine nuts.
Rhubarb & Orange Frangipane Tart Recipe
Bake something bright and beautiful for Spring. Candy-pink rhubarb looks and tastes a treat in this chevron tart.
Ingredients Sweet shortcrust pastry: 200g plain flour 25g icing sugar ¼ tsp ground cardamom 1/8 tsp fine salt 105g unsalted butter, fridge cold, cut into 1cm cubes 1 large egg yolk, fridge cold Frangipane: 120g unsalted butter, room temperature 120g golden caster sugar 1 large egg, room temperature 10g rum 120g ground almonds ¼ orange, zest only Rhubarb: 250g rhubarb, cut into 3cm sticks on a diagonal 1-2 tbsp demerara sugar Crème anglaise, whipped cream or ice cream to serve.
Method: Begin with the pastry. Mix the flour with the sugar, cardamom and salt in a bowl with a whisk. Add the butter and rub between your fingertips until the mixture resembles coarse sand. Whisk the egg yolk with 1 tbsp of cold water and add to the flour. Mix with a knife, adding another 1 tbsp of cold water if needed to form a dough. Form into a disc, wrap in cling film and allow to rest in the fridge for 1 hour. Roll out the pastry to the thickness of a pound coin and line an 8″ fluted tart tin. Cover once more and rest for 2 hours in the fridge. Preheat the oven to 170C. Beat the butter and sugar for the frangipane together until pale and fluffy. Beat in the egg, followed by the rum, almonds and orange zest until smooth. Spoon or pipe the frangipane into your chilled pastry shell and arrange the rhubarb on top – work from the centre and follow the pattern in the pictures for a lovely chevron effect. Or create your own! Sprinkle it with demerara sugar. Bake on the middle shelf for 35-45 minutes or until puffed and set in the centre. Remove and allow to cool completely. Serve in slices with crème anglaise, whipped cream or ice cream. Discover the Hard Anodised Fluted Tin for a perfectly even bake on your frangipane tart.
Pea and Asparagus Frittata
Serves: 4 Prep Time: 10 minutes Cooking Time: 10 minutes • 125g asparagus tips • 75g frozen peas • 6 free range eggs • 100ml single cream • 25g parmesan cheese, grated finely • 25g butter • 4 Padron peppers, halved (or half a small green pepper, deseeded and chopped) optional • 125g soft goats cheese
Method 1. Preheat the grill or oven to 160C. 2. Bring a small saucepan of salted water to boil. Add the asparagus and cook for 2 minutes. Add the peas and cook for further 2 minutes. Drain and set aside. 3. Whisk the eggs and cream in a large bowl and stir in the grated parmesan. 4. Heat the butter in a non-stick oven proof 20cm frying pan. Add the Padron peppers and fry for a couple of minutes. Add the asparagus and peas. Stir gently with a wooden spoon then pour in the eggs. 5. Cook over a medium heat for approximately 5 minutes until beginning to set around the edges. 6. Dot pieces of goats’ cheese evenly around the surface and place under a medium hot grill (160C) or oven until golden and just set. Serve warm with dressed salad leaves or cool and cut into wedges for packed lunch.
“Served warm or cold, a frittata is quick, versatile and delicious. Make for a healthy midweek main or cool and slice in thick wedges for packed lunches or picnics. It’s a great way to use up any leftover vegetables or cheese. This recipe features Padron peppers for a subtle hint of heat.
1. Pour the vegetable stock into a large saucepan and set over a low heat. 2. Snap the woody ends off the asparagus between finger and thumb and add to the stock. Finely chop the remaining asparagus stalks but set the tips aside for later. 3. Melt the butter in a large sauteuse pan over a low heat. Add the shallots and chopped asparagus stalks and cook for 10 minutes until soft. 4. Stir in the rice ensuring all the grains are well coated with the butter and cook for 2 minutes. Add a small volume of white wine at a time and stir until it’s been absorbed by the rice. Continue until all the wine has been added. 5. Now add a ladleful of hot stock. Stir until the stock has been fully absorbed before adding the next. Continue adding the stock a ladleful at a time and keep stirring until the risotto has a creamy consistency and all the stock has been used. The rice should be soft but retain a little bite – ‘al dente’. If further cooking is needed, just add a little more stock. 6. Tip in the peas and asparagus tips for the final 5 minutes of cooking. Remove from the heat, stir in the parmesan cheese and serve immediately.
“Make the most of the asparagus season with this delicious creamy risotto. Enjoy on its own or pair with sea bass for an elegant dinner. Add the zest and juice of a lemon at the end of cooking to serve with fish.”
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