Brodie Williams is from Cupar and reached the semi-finals of MasterChef in 2017
Despite it still officially being spring, this is the time of year when the growing season gets going. Much of the seasonal produce goes really well together – think lamb, new potatoes, peas, and mint for instance. As the weather warms it’s time to ditch some of the stodgier food and replace it with salads. A salad with fresh garden peas and asparagus is a personal favourite for me. With regards to meat, lamb is now a little cheaper after the Easter stockpile and a way to lighten it is to make a wonderfully fresh pesto or salsa verde.
One of the reasons I love salsa verde is that is it a wonderfully balanced sauce that combines, salty, sharp, fresh ingredients that most people have stocked in their house. A basic salsa verde is made by roughly chopping and whizzing together a handful of parsley, 1-2 tbsps capers, 1 large garlic clove, 6 anchovy fillets, 2 tsps Dijon mustard, juice of 1 lemon. Then loosen this mixture with around 6 tbsps extra virgin olive oil and season. Taste and adjust to your preference. Feel free to add spinach, basil or other herbs/leafs to the mixture as well. Produce to use in May – tomatoes, peas, asparagus, bread beans, new potatoes cherries, lamb, wood pigeon, crab.
Music to cook to: