A wonderful spring pudding. For extra crunch decorate with roughly chopped pistachios. Add colour and zest by drizzling with raspberry coulis.
Whisk eggs whites and caster sugar together until the mixture forms stuff peaks. Next fold in the desiccated coconut.
Make two round discs with the mixture on a flat lined baking tray. For a gooey meringue place in a cold oven at bake for 45 minutes at fan/150 degrees.
After 45 minutes leave the meringue in the oven until the oven has cooled.
Once cool decorate the meringue. Add softy whipped cream between the layers of meringue and on top of the meringue pile. Use any seasonal fruits you like.
Other toppings could include chopped pistachio, toasted coconut flakes, coulis.
A perfect light Spring starter pasta plate. Seasonal flavours naturally work so well together. This recipe can be played around with, perhaps add courgette if you don’t have asparagus, or add capers for extra bite?
Heat olive oil in a large pan. Add the chilli flakes. Next add finely chopped anchovies. Let the flavours warm together for a few minutes. Then add plenty of wild garlic pesto. Whilst this is on the heat boil the asparagus.
When the asparagus is ready (still with a little bite) slice up and add to the other ingredients. Add a squeeze a lemon. (To taste). To loosen the sauce add some asparagus water. Let the flavours heat together and stir occasionally.
Boil the fresh pasta. And add to the sauce when ready (add some pasta water as well). The pasta water will help the sauce stick to the pasta. Make sure the pasta is well covered.
Add shavings of parmesan, a drizzle of olive oil and chopped parsley to serve.
A colourful SIMPLE June pasta.
Sweat spring onions and garlic in butter. Add boiled British asparagus. Season to taste. Next add roasted tomatoes. Let the flavours come together before adding chard and spinach. Let the greens wilt then add 2/3 tbsp of creme fresh, a tsp mustard and a generous squeeze of lemon. Then add grated parmesan.
Rest for a few minutes letting the parmesan melt in before adding the pasta.
Serve with plenty of fresh basil and grated parmesan on top.