The clocks go forward, the snowdrops appear, the trees & hedgerows start springing into life & we tentatively put the winter sweaters away. Spring is when we at Kemp & Kemp start to get all boingy & excited about what's just around the corner! Spring food is fresh, zingy, & pretty.
Twice-baked cheese souffles on dressed baby spinach leaves.
Griddled Asparagus Salad
Griddled English asparagus & rocket salad with quails eggs, parmesan shavings and crispy pancetta.
Lightly Steamed Asparagus
Fresh, lightly steamed English asparagus with our home-made hollandaise. It doesn’t come much simpler or much better as far as we are concerned. Did we mention we adore asparagus?
Potted brown shrimp with lots of lemon & black pepper & brown bread & butter.
Smoked Mackerel Pate
Smoked mackerel pate with spring onions and horseradish.
Spring Vegetable Soup
Homemade spring vegetable minestrone with a blob of my pesto & a chunk of great bread.
Chicken and Stuffing
Breast of chicken with softened leek and tarragon stuffing.
Flattened chicken where our butcher takes out all of the bones and I stuff under the skin with new wild garlic (prolific in spring) and whichever fresh herbs take my fancy, then drizzle it in olive oil & lemon, and serve it in slices. Divine!
Honey-roast warm gammon, with fresh pineapple salsa.
Poached salmon with hollandaise and buttered Jersey Royals.
Slow roasted pork, it’s fall-apart-tender and a great excuse to serve spring cauliflower with roasted fennel seeds.
Navarin of spring lamb with baby vegetables – one of life’s great treats. Or try a loin of spring lamb with my homemade apricot, garlic and coriander stuffing, served with basmati rice and a homemade aubergine chutney.