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Ain't nobody dope as me, I'm just so fresh, so clean.
So fresh and so clean.
Put the spring back in your step with these super-tasty dishes, packed full of this season's delicious fresh produce. Eating clean never tasted -or looked- so good!
Pho is a Vietnamese clarified beef bone broth served with flat rice noodles, thin slices of tender beef and crisp beansprouts, plus generous piles of fresh mint, Thai basil and coriander, lime wedges, finely sliced onion, and Thai chillies. It's clean, it's fresh, it's packed full of flavour, and it'll have you walking around like you're cooler than me.
Typically made with meats, veg and pasta; green minestrone, or minestrone di verdure, is a lighter, seasonal version packed full of gorgeous, green spring veg. Add whatever seasonal vegetables you have to hand, this could be shredded savoy cabbage or spring greens, kale, end-of-season leeks, spring onions, plus British asparagus towards the end of the month, and maybe an early marrow in May. Cubed new potatoes make for a welcome addition alongside cannellini beans and pasta shapes.
Potato salad is good. Potato salad made with kale pesto is very, very good.....verging on saintly. Because kale is a certified superfood... packed with potassium, calcium, copper, magnesium, and vitamins A, B6, C, and K. Blitzed into a tasty traditional pesto with pine nuts and olive oil, or given a British spin using walnuts and rapeseed oil, smothered over cooked and cooled new potatoes this is a delicious, simple and incredibly healthy meal.
This is not just any soup, this is a superfood soup. Watercress, an oft-overlooked cruciferous vegetable, outranks even kale on the superfood scale and is currently hailed as the most nutrient-dense food in the world.
We've just entered British watercress season, so grab yourself a bunch or two, and blitz with sauteed onions, garlic, potato and stock, for a zippy lunch that packs a punch. A swirl of creme fraiche adds cooling contrast to the watercress' pepperiness, whilst maximising mineral absorption.
Part of the cabbage family, spring greens are a non-heading variety with loose and longer leaves- akin to kale and mustard greens- that make them ideal for cabbage rolls. It's believed that stuffed cabbage leaves originated in Ancient Persia and as territories were conquered, the recipe spread and was adapted to suit locally available produce. To keep this dish fresh, light and nourishing, opt for recipes that use rice, grains, vegetables and fresh herbs, served in a vegetable sauce or broth.
A truly scrummy and satifying dish, perfect as a protein packed start to the day, but equally as good for lunch or dinner. A variation of traditional shakshuka- made with tomato sauce, eggs, and spices- this version swaps out the tomato sauce for a mix of sautéed greens, such as spinach, kale, chard, or spring greens, with onions and garlic. The result is a beautiful, vibrant dish that's packed with nourishing ingredients and comforting North African flavours.
Super-versatile and rather delicious, one-pot chicken recipes are a great go-to all year round, but non-surprisingly, spring chicken is made with veg in season right now. Cooked low and slow, the chicken bones and skin break down, releasing proteins, fats and collagen, which are great for the body, as well as adding depth of flavour to the pot liquor, alongside onions, garlic, and herbs. We love adding baby gem lettuces the stockpot towards the end of the cooking period.
A traditional Chinese dish that is simple and delicious. Romaine lettuce is our go-to for this dish, but iceberg lettuces are frequently used, and bok choy works really well. The leaves are cooked until wilted, then topped with a tangy oyster sauce dressing made with plenty of sauteed garlic. This is a typical side dish, but served with a bowl of brown rice and a couple of tea eggs, becomes a meal in itself. Perfect for a light but satisfying dinner.
Primavera is.....spring; and this is a light, fresh pasta dish that celebrates the very best in season produce, sauteed lightly in a glug of olive oil and garlic. Go green with artichoke hearts, asparagus and spinach, or add a pop of colour with cubed carrot, or peppery radish. Toss with aldente tubey pasta, such as penne or rigatone, and finish with a sprinkle of Parmesan cheese and fresh herbs like basil or parsley.
There's nowt else on the planet that'll put a spring in your step like a proper tom yum soup. With a chicken-stock base flavoured with chili, garlic, galangal, lemongrass, and kaffir lime leaves, it delivers hot/spicy/sour/fresh/vibrant flavours with every mouthful. It's utter deliciousness, and yet staggeringly healthy. Chicken stock brings protein, collagen, animo acids to the table, and the ingredients above are known for their immune boosting properties.