May is a wonderful time of year. Spring is in full swing, and we’re finally feeling the warmth of the sun again. For cooks and food lovers, the fresh produce at this time of year is fantastic. Here we have 4 quick and easy recipe ideas based on May’s delicious bounty.
Asparagus and cheese omelette
Tender steamed asparagus nestling in a soft blanket of egg under a light crust of grilled cheese is a mouth-watering combination. Steam the asparagus first, before adding to your omelette. When the omelette has nearly set, scatter a handful of finely grated extra mature cheddar over the top, and blast it under a hot grill to finish. A light sprinkle of aromatic nutmeg would finish this nicely.
You’ll find one of our favourite cheeses for this dish in the Cheese & Chutney Delight hamper, the award-winning Snowdonia Cheese Co. Black Bomber, an extra mature cheddar waxed truckle. There’s also a cheeky bottle of delicious white wine from Spain, a perfect match for this light supper!
Early new potatoes, avocado and mustard salad
Let warm boiled new potatoes speak for themselves by combining them with a sliced ripe avocado, some rocket or watercress, and a punchy dressing made from lemon juice, olive oil and a good dollop of wholegrain mustard. A few rashers of crisp pancetta or bacon on top make this a delicious May time treat.
Lamb with spicy baked aubergine
Lamb leg steaks and lamb chops cook quite quickly, perfect for a quick supper or lunch dish.
For the aubergine accompaniment, cut an aubergine into bite size cubes, and toss with a little olive oil and a thinly sliced red onion, chopped garlic clove and teaspoon of chopped ginger. Bake on high for 10 minutes. Add a tin of chopped tomatoes and a dusting of ground Indian spices, stir, and bake for another 10 to 15 minutes, until the aubergine is soft. Meanwhile, cook the lamb leg steaks or chops in a very hot pan, the way you like them, and then allow to rest. When the aubergine and tomato stew is cooked so the aubergine is tender, slice the lamb leg steaks thinly (or place the chops onto a plate), and spoon the aubergine stew on top. Finish with a few crushed roasted almonds, a dollop of plain yoghurt and a dab of mango and ginger chutney.
You’ll find amazing roasted harissa almonds and a spicy mango and ginger chutney in our Wine & Cheese Feast hamper, along with a lovely bottle of award-winning South African Merlot, which would go nicely with this lamb dish too.
Rhubarb compote with yoghurt and honey
May is the month for rhubarb and while some people claim to detest the stuff, combine it with cool creamy yoghurt and a generous spoonful of honey and rhubarb can be sweetened up to please anyone’s palate. If you like it tart, then just add less sugar at the stewing stage…
Put a split vanilla pod and a bundle of rhubarb, chopped into inch long pieces, into a lidded pan. Add a dash of water (just a tablespoon or two) to get the steaming action started. Add a tablespoon of sugar, or more if you prefer it sweeter. Over a low heat, allow the rhubarb to steam in its own juices until it’s completely soft. Allow to cool then spoon the silky rhubarb into a glass, top with a layer of plain yoghurt, and drizzle over some good quality honey. For a little crunch, top with some crushed roasted nuts.
In our Mini Lanson Wooden Chest you’ll find honey roast peanut and cashews, along with a mini bottle of Lanson Black Label Champagne, to make this pudding a luxurious treat!
Do you have any favourite seasonal recipes to share? Please let us know in the comments at the bottom, we’d love to hear your thoughts.