Meanwhile, to make the ajo blanco, put 2 grated garlic cloves, 100g blanched almonds and 80g torn coarse white bread (without crusts) into a food processor and, with the motor running, gradually add 135ml extra-virgin olive oil and 100ml chilled water. You might not need all of the water – but the mixture shouldn’t be thick, it should be pourable. Source link
For a light meal, enjoy this simple dish with a dollop of yogurt and a drizzle of honey Source link
A vibrant dish that can serve as a starter, side or part of a spread Source link
A true taste of spring that takes just 20 minutes to make Source link
Championing the contrast of soft, subtle ricotta with acidic-sweet ripe tomatoes Source link
Medjool dates enrich this pilaf, in which fluffy rice is enhanced by warm notes of ginger, cinnamon and cumin Source link
Simple to make and beautifully presented, this tart showcases spring produce using ready-rolled puff pastry Source link
Put 90g smooth peanut butter, 2 tbsp lime juice, 2 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp honey, 2 tsp sesame oil, ½ finely chopped red chilli (deseeded), 1 grated garlic clove, 1½cm square piece of fresh root ginger (peeled and grated to a purée) in a food processor or blender with 2 tbsp hot water and blitz, or mix everything together with a fork, beating vigorously. You should have quite a smooth mixture. Cover and set aside. Source link
Tender leeks and soft, fresh goat’s cheese star in this grain salad, dressed with an aromatic vinaigrette based on elderflower cordial Source link
A light and colourful mix of peppery radishes, nutty Jersey Royals and vibrant seasonal greens Source link
