mwnch

One of my favourite spring-time bonuses is here at last – asparagus…

Over the last few years I’ve waited for the first spiky green fingers to appear in the green-grocers every spring. Over this time I’ve developed a simple approach to preparing and eating them.

To cook, there are a number of equally good options:

I have an asparagus kettle, which is a tall thin lidded metal saucepan that allows you to place them top-up in boiling water so they cook from the bottom up. Quick and easy, simply boil for 4-5 minutes. This can be done equally as easily in a normal saucepan.

Alternatively and a great outdoor option, a dash of olive oil and a few minutes on a griddle pan or barbeque provides the extra flavour and attractiveness of char-grilling.

Finally, toss in olive oil and sea-salt and place on a tray in a hot oven for ten minutes.

To serve, there are a number of options I favour:

Best of all ~ Season with sea-salt and freshly ground black pepper, then drizzle with good quality olive oil and balsamic vinegar and finish with shavings of parmesan cheese.

Alternatively, a hollandaise sauce or simply melting knobs of butter are delicious.

[Note for UK readers] Although imported asparagus is available all year round, please, please use UK grown asparagus in season – it’s the best you’ll get and is free from concerns over food-miles, sustainability and eco-friendliness.

I love Caribbean food, its spirit and its spices. (I love the Caribbean as a whole, but that’s another story - never leave me alone with a bottle of rum.)
A favourite ingredient and one that starts to cover the massive hole in my knowledge of this cusine, is everyday seasoning. A blend of: Paprika, coriander, chilli, garlic and celery.

I use Dunns River Caribbean Everyday Seasoning. Great on fish and meat as a dry coating prior to frying or grilling or as an addition to a marinade.

As much as I rattle on about fresh, organic, seasonal, local…. there are times when washing, peeling and chopping is just a bore.

For those times, I’ve found a great way to save time, without cutting too many corners is to use ‘very lazy’ chillies and garlic (there are others available that I haven’t tried yet). The content of the jars are preprepared and finely chopped, just add to your cooking straight from the jar and avoid the wash/peel/chop yawn.

They are preserved in white wine vinegar and so last a long time, just be careful that the vinegar doesn’t add a tang to your dish - I wouldn’t use on uncooked dishes.

Available in all good supermarkets (probably!)