FOOD REVIEW
Springtime fresh seasonal
fl avours
PRING is just around the corner, bringing with it a host of fresh
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to welcome in the milder weather.
The change in seasons sends a delightful shiver down the spine of all foodies and the transition from winter to spring is easily one of the most tan- talising times. Warming win- ter soups make way for crisp found in such delicious veg as beetroot, radishes, spring greens and broccoli.
Fish comes into its own too and there are few places in Scotland better to source seasonal lobster, sardines and wild trout than the coun- try’s Seafood capital – Oban itself.
On their own, such seasonal ingredients are enough to
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spark a plethora of ideas, even in the less enthusiastic vours are combined though that their true character can come to life. For an easy reminder as to why using fresh, seasonal in- gredients is so popular, why not try mixing smoked wild trout with chopped fresh wa- tercress?
Simply combine some may- onnaise and lemon juice with the peppery watercress and spread over some warm, crusty bread. Cover the mix- ture generously with chunks won’t forget in a hurry. For a sweeter taste of spring, try to get your hands on some rhubarb. Warm, wet weather hasn’t done the popular plant any favours this year, so get- ting your hands on a few stalks
you can you’re assured of one of the most delicious desserts around – rhubarb crumble. Discard the leaves and place the rinsed stalks into a baking dish. Cover generously with soft brown sugar and a thin set aside.
In a separate bowl, combine either plain biscuits or oats – depending on how healthy you’re feeling – with butter or margarine and a touch of the top of your sugared rhu- barb, taking care not to make it too thick, and pop the dish into the oven until the crumble is golden brown and crunchy. on offer, so why not pop into fresh today?
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