INSPIRED CATERING

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.

We can make you any dish you would like, but here are a few of our favourite spring menu ideas.

Spring Starters

Cheese Souffles

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 Shrimp

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.

Spring Mains

Chicken and Stuffing

Breast of chicken with softened leek and tarragon stuffing.

Flattened Chicken

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 Gammon

Honey-roast warm gammon, with fresh pineapple salsa.

Poached Salmon

Poached salmon with hollandaise and buttered Jersey Royals.

Roasted Pork

Slow roasted pork, it’s fall-apart-tender and a great excuse to serve spring cauliflower with roasted fennel seeds.

Spring Lamb

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.