Recipe: Asparagus & Lemon Filo Parcels

May brings so much colour and vibrancy - to the hedgerows, fields, woodlands and gardens as well as to the kitchen table! I always have my eyes peeled for the first sign of local asparagus peeping up through the soil and it’s a joy to indulge in it time and again during the short season that it’s with us. Therefore, asparagus had to be on the menu as I shared breakfast with designer and ocean activist Avril Greenaway in Episode 14 of my podcast, Breakfast & Beyond. These filo parcels formed the second course of our breakfast, following on from Roasted Rhubarb Overnight Oats. They are simple to make, seriously yummy and I love the combination of the soft bite of asparagus set against the flaky filo pastry.

As ever, feel free to experiment with alternative ingredients according to what you already have that needs using up, or is available locally to you. I used St Enodoc asparagus, cheese from the Cornish Gouda Co and rowan berry jelly that I’d made with my sun Otto last summer; this could be replaced with another jelly or a dressing such a balsamic glaze.

I hope you enjoy!

Recipe: Asparagus & Lemon Filo Parcels

Serves 2 as main (perhaps accompany with a hearty salad), or 4 as a starter - makes 8 parcels

Ingredients:

• 24 asparagus spears (approx - this is for 3 spears per parcel, but you can adjust, especially if spears are thinner / wider)

• 6 sheets filo pastry

• 50ml olive oil + approx 2 tbsp for brushing filo sheets

• 1 lemon, juice and zest

• 40g gouda cheese, grated (or alternative cheese)

• Salt, I use Cornish Sea Salt

• Cracked pepper

• 3 tbsp rowan jelly (or alternative seasonal jelly / or make up a balsamic glaze)

Method:

1. Remove the filo pastry from the fridge approx 20 mins before use, allowing them to come up to room temperature.

2. Preheat oven to 200°C. Line a couple of large baking trays with baking paper and set aside.

3. In a wide baking tray or bowl, combine 50ml olive oil with the finely grated zest of the lemon along with the juice, and a generous pinch of salt and cracked pepper; stir to combine.

4. Grate the cheese.

5. Remove the woody ends from asparagus spears - find the natural breaking point where the tougher part of the steam meets the softer top section.

6. Place the asparagus spears in the baking tray with the oil and lemon mixture; stir gently to combine and leave the asparagus to sit in the dish while you prepare the filo pastry.

7. Lay one sheet of filo pastry out; use a pastry brush to brush a light layer of oil over the sheet, including working into the corners. Lay a second layer of filo pastry directly on top and repeat brushing with oil; place a third layer of filo pastry on top.

8. Use a sharp knife to cut the layers of filo sheets into quarters. Each quarter will then create one filo parcel.

9. Take one quartered rectangle of filo pastry, lay on top three spears of asparagus that have been marinating in the oil and lemon juice. Sprinkle over a pinch of grated cheese and drizzle on top 1 tsp rowan jelly. Brush the filo that will form the inside of the parcel using the oil and lemon juice mixture, then tightly roll up the parcel. Brushing the inside of the parcel with oil will help the parcel to stick together when wrapping the pastry around itself, but use a little more as required, especially when sealing the final edge of pastry onto the body of the parcel. Place the filo parcel in one of the prepared baking trays, lined with greaseproof paper.

10. Repeat until all eight filo parcels have been created. Leave a gap between parcels as you place them in the baking trays.

11. Place the baking trays in the oven, cook for approx 8 mins then turn them over and cook again for approx 7 mins until the pastry is golden all over.

12. While the asparagus parcels are in the oven, pour the remaining jelly into a dipping bowl.

13. Serve the asparagus parcels on a sharing plate with jelly to dip them into, you may wish to garnish the plate with seasonal edible flowers.

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Recipe: Rhubarb, Beetroot & Lemon Compote

This zingy compote brings together three ingredients that can be found growing in late winter / early Spring - when the sparse season means that supplies of fresh fruit and vegetables are limited - so is a welcome pop of colour and flavour to enliven a breakfast, or indeed a dessert later in the day. It’s also a fun way of getting some vegetables in at the start of the day!

I picked the early rhubarb from our veg patch here at Botelet Farm; the beetroot and lemons were grown within Cornwall and sourced via Fruutbox, and the honey is made locally.

I cooked this compote for Marcus Alleyne of Black Voices Cornwall and we used it to top granola bowls as we shared breakfast during Episode 12 of Breakfast & Beyond - do take a listen.

Recipe: Rhubarb, Beetroot & Lemon Compote

Serves approx 4

Ingredients:

• 200g rhubarb (weight after topped & tailed)

• 100g beetroot

• Rind of 1 lemon, juice of 3 lemons

• Small nub of fresh ginger (or 1/2 tsp ground ginger)

• 1.5 tbsp honey (replace with maple syrup for a vegan version)

• 100g dried apricots

• 100ml water

• 1 star anise

• 1/2 tsp vanilla extract

• 2 tsp chia seeds

Method:

1. Wash the rhubarb stalks and chop into small pieces. Wash and grate the beetroot. Finely chop the apricots. Place all in a medium sized saucepan.

2. Finely grate the find into the saucepan, add the lemon juice, water, a decent grating of fresh ginger and the star anise.

3. Simmer for approx 8 minutes stirring regularly, until ingredients are well combined and softened but there’s still a little shape to the rhubarb pieces.

4. Take off the heat, remove the star anise and stir through the vanilla extract and chia seeds. Allow to sit for at least 10 minutes to enable the chia seeds to absorb some of the liquid, then eat warm, allow to cool completely or store in the fridge for up to three days.

Recipe: Marinated Spring Veg on Magnolia Petals

This dainty recipe embodies the lightness of spring, inspired by the shapes, colours and textures of magnolia petals which serve as beautiful ‘boats’ for the marinated vegetables. I served these for breakfast in Episode 4 of my podcast Breakfast & Beyond, accompanied by an Asparagus Dip. I love the pairing with the dip - asparagus being another of my springtime heroes - and the more subtle flavours and softer bite of the dip works well alongside the crunch of the vegetables. As with most of my breakfast recipes, it works equally as well for brunch, lunch, supper .. or a lovely option for canapés with an al fresco evening drink.

I made this recipe just as the St Enodoc Asparagus were appearing here in Cornwall, and simultaneously the magnolia tree in our garden was in full bloom. The marinated vegetables that I used can be substituted for any other spring veg you have available locally or needs using up, that can be eaten raw.

The quantities below may leave you with a little left over veg depending upon the size of your magnolia petals - great to use up in a separate dish.

Check guidelines for safe magnolia petals to eat, and be sure to stick to foraging guidelines.

Recipe: Marinated Spring Veg on Magnolia Petals

Serves 4 - based on 2 filled magnolia petals per person.
I like to double the quantities of the marinated veg and have half left over for another dish!

Ingredients:

For the marinated vegetables - make at least 2 hours in advance, the day before if possible

• 125g cauliflower, including stalks

• 80g purple sprouting broccoli, florets and stalks

• 60g celeriac

• 1 chilli

• Small handful wild garlic (or 1 clove garlic)

• 2 lemons, zest and juice

• 100ml extra virgin olive oil

• 1 tsp harissa

• 1 tbsp capers

• Sea salt & cracked pepper

For the rest

• 1 tbsp fresh mint, leaves & stalks, reserving the tops of a few sprigs to garnish

• 1 desert spoon tahini

• 1 desert spoon tamari (or soy) sauce

• 1 desert spoon maple syrup (or local runny honey)

• 8 large magnolia petals

Method:

1. Cut the cauliflower and purple sprouting broccoli into small, bite-size pieces, place into a medium sized bowl.

2. Grate the celeriac and add to the bowl with the cauliflower and broccoli and mix well.

3. Grate the lemon juice into the bowl then finely chop the chilli and add in, stir well.

4. Measure the olive oil into a jug, then add the lemon juice, harissa and generous sprinkling of salt along with cracked pepper. Stir, then pour over the vegetables. Add the capers and mix all together well ensure the vegetables are well coated with the sauce. Place a lid or plate on top of the bowl and place in a cool area or fridge for minimum two hours. If leaving for longer than a couple of hours, stir a few times to re-cover the top vegetables with marinade.

5. To prepare for serving, pick the magnolia petals and ensure they are clean and dry. If the vegetables have been stored in the fridge remove them so they warm a little.

6. In a cup mix together the tahini, tamari and maple syrup.

7. Pick the top of the mint sprigs to use as garnish, finely chop the remaining leaves and stalks, add to the bowl of vegetables and stir through, re-coating the vegetables with the marinade.

8. Use a culinary brush to coat the inside of each magnolia petal with the tahini, tamari and maple syrup mixture.

9. Spoon the marinated vegetables inside the magnolia petals, top with a sprig of mint and cracked pepper.

Serving suggestions: The petals can be served on individual plates or one large plate, canapé style. They can be eaten with a knife and fork, or by hand. I like to serve these with my Asparagus Dip.

Spring recipe: Rhubarb Overnight Oats

This is one of my favourite spring breakfasts - I adore rhubarb and love the way the flavours come through having been gently baked in apple juice. It’s hearty, full of goodness, and love to serve it with a little crunch on top from toasted seeds, to contrast with the soft textures of the oats that have absorbed the liquids overnight. It’s also incredibly easy, after baking the rhubarb simply place all the ingredients in the bowl, mix together, and pop in the fridge overnight.

I served this for breakfast during Episode 4 of the Breakfast & Beyond podcast with Vicki Jones of Sand & Palm, and Episode 14 with Avril Greenaway of Cleaner Seas Group. Vicki is vegan so I used plant-based milk and maple syrup rather than honey, but you can easily adjust these according to preference. For the Breakfast & Beyond meal, I sprinkled stitchwort flowers on top which I had foraged from our hedgerows here at Botelet - a delicate, dainty edible flower that’s perfect for this dish. Bear in mind foraging guidelines if you choose to use edible flowers.

Recipe: Rhubarb Overnight Oats

Serves 4 - 6

Ingredients:

• 200g rhubarb (weight of stalks with leaves and hard ends removed)

• 100ml apple juice

• 1 tbsp maple syrup (could use honey if not vegan)

• 180g oats

• 2 tbsp chia seeds

• 1 tbsp ground flaxseed

• Few shavings fresh ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cinnamon

• Seeds from 2 cardamom pods, crushed

• 2 tbsp maple syrup

• 500ml plant-based milk (or dairy alternative)

• 1 tsp vanilla extract

• Optional serving suggestions: fresh fruit, plant-based yogurt, edible flowers, sprinkling of toasted nuts & seeds .

Method:

1. Heat oven to 180C.

2. Begin by roasting the rhubarb: wash the rhubarb stalks and chop into small pieces. Spread out on a baking tray, pour over apple juice and maple syrup, stir so all pieces of rhubarb are covered, place in oven for approx 15 mins, until rhubarb pieces are soft but still holding their shape, then remove and set aside to cool.

3. Place the oats, chia seeds, flaxseed, nutmeg, cinnamon, ginger and crushed cardamom seeds in a large bowl, mix well then add the milk, maple syrup, vanilla extract and the rhubarb, once it has cooled, along with any juice from the baking tray. Stir well so thoroughly combined.

4. Place a lid or plate on top of the bowl and place it in the fridge overnight or for at least six hours, until the liquid has been absorbed by the oats.

5. I like to serve overnight oats at room temperature, so remove from the fridge approx half an hour before serving, add your favourite toppings (or none) and enjoy!

Recipe: Spring Smoothie #2

There are endless iterations of seasonal smoothies - packed with fresh veggies and fruits that are available locally according to the time of year. In early spring there are few fresh fruits available in the UK, so I use frozen berries as a base, then add in fresh veg along with a range of other ingredients to provide a balanced, nutritional breakfast.

Use this recipe as a guide - the quantities of veg can easily be adapted, these are just the ratios that I used - and swap in fresh or store cupboard items that you have available or need using up. I love to top my smoothies with muesli or granola for a bit of extra crunch. Enjoy!

Recipe: Spring Smoothie #2

Serves 2

Ingredients:

• 100g frozen berries (I use UK grown, organic if possible)

• 100ml water

• 30g (approx 1 small stalk) rhubarb, washed & chopped

• 40g beetroot, washed & chopped

• 20g cabbage, chopped

• 20g kale (including stalks), chopped

• 20g purple sprouting broccoli (including leaves & stalks), chopped

• 20g oats

• 100g yogurt (or dairy-free alternative)

• 200ml almond milk (or dairy milk)

• Small nub fresh ginger

• 40g nuts - any single type, or mixed

• 20g seeds - any single type, or mixed. I used pumpkin, sunflower & linseed

• 10g (small handful) raisins or other dried fruit

• 1 tbsp ground flaxseed

• 1 tbsp tahini

• Optional, to serve: handful of edible spring flowers eg gorse, forget-me-knot, chickweed; fresh fruit; muesli or granola to top

Method:

1. Prepare the vegetables by washing and cutting into small pieces

2. Place all ingredients in a blender and whizz up until smooth

3. Serve with optional toppings such as muesli, fresh fruits and edible flowers

Spring Recipe: Beetroot Baked Beans with Wild Garlic

This Springtime version of baked beans uses beetroot to add flavour, texture and a vibrant pop of colour, which is set against the green hues of the wild garlic. We love to eat this on toast as well as topping pasta or rice, it’s incredibly versatile. You can swap in the beans to use up what you have in your store cupboard, or use dried beans soaked overnight before cooking.

Recipe: Beetroot Baked Beans with Wild Garlic

Serves 6 - 8

Ingredients:

• 2 tbsp rapeseed (or alternative) oil

• 1 onions, peeled and finely chopped

• 1 leek, washed and finely chopped, including leaves

• 1 carrot, washed and finely chopped

• 250g (approx 2) beetroot, washed

• 200ml reserved beetroot water after beets have cooked (or top up with boiled water if you don’t have 200ml left over)

• 1 vegetable stock cube

• Large handful wild garlic, washed

• 1 tin chopped tomatoes

• 1 tbsp tamari (or soy) sauce

• 1/2 tbsp balsamic vinegar

• 2 bay leaves

• 1 tsp sweet smoked paprika

• 3 cloves

• 1 tbsp local honey (or maple syrup for vegan version)

• 2 x 400g tins beans (I used a combination of black and cannelloni beans)

• Sea salt & cracked pepper

• (Optional) Bread to serve, I used toasted rye bread from Baker Tom’s

Method:

1. Finely chop the onion, leek and carrot.

2. Wash and remove the hard ends of the beetroot then chop into small bite-size pieces.

3. Heat the oil in a large saucepan, add the chopped onion, leek and carrot and cook for approx 10 minutes until softening and turning golden in colour.

4. Place the beetroot pieces in a separate saucepan, cover generously with water, bring to the boil and simmer for approx 20 - 25 minutes until beginning to soften but still with some shape and bite to them. When finished cooking, drain into a bowl, reserving the liquid, then set aside.

5. When the onion, leek and carrot have finished sautéing, add the tinned tomatoes, 200ml of reserved beetroot water from cooking (top up to 200ml using boiled water if you don’t have enough), tamari , balsamic, bay leaves, paprika, honey and season with salt and pepper.

6. Roughly chop half of the wild garlic (reserve the rest for garnish) and add in, stir well to combine.

7. Bring the mixture in the saucepan to the boil then reduce heat and simmer without a lid on for approx 20 minutes until thickened and reduced down a little.

8. Take the pan off the heat, remove the bay leaves and use a stick blender to whizz up the mixture until it achieves a thick soupy texture.

9. Taste a little, and adjust seasoning if required.

10. Return the pan to a slow heat, drain the beans and add them in along with the beetroot pieces. Simmer for 10 minutes until everything is warm and well combined.

11. If serving on toast, pop the toast in just before the beans have finished cooking.

12. Serve topped with the remaining leaves of wild garlic along with a drizzle of olive oil and cracked pepper.

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