SPRING RECIPES

Leek and potato galette with hazelnut pastry

Leek and potato galette with hazelnut pastry

INGREDIENTSSERVES 6   For the pastry 50g hazelnuts, toasted 125g wholemeal spelt flour 125g plain flour 125 cold butter, cubed Pure sea salt in a finer flake 2 tbsp very cold water For the filling 200g Pembrokeshire Earlies, or new potatoes2 tbsp olive oil 1 large...

Asparagus on toast with soft boiled eggs + herbs

Asparagus on toast with soft boiled eggs + herbs

INGREDIENTSServes 1 1 handful of asparagus spears 1 organic or free-range egg A thick slice of good bread Half a clove of garlic Pure Sea Salt or Pure Sea Salt with Roasted Garlic Freshly ground black pepper Extra virgin olive oil Halen Môn salted butter A small...

Perfect picnic sausage rolls

Perfect picnic sausage rolls

INGREDIENTSMAKES 8 (or 16 bite-size)    500g free range / organic pork sausage meat 1 large apple, peeled and grated 1 tsp Halen Môn smoky dijon mustard 1 tsp garam masala 2 sprigs of sage, leaves chopped Pure sea salt Black pepper 320g ready made puff pastry 1...

Anna Jones’ green olive Welsh cakes

Anna Jones’ green olive Welsh cakes

INGREDIENTSMAKES 12 LITTLE WELSH CAKES 1 tablespoon olive oil a small leek, washed, or a bunch of spring onions, thinly sliced 200g plain or white spelt flour, plus extra for dusting 1 teaspoon bicarbonate of soda 100g cold unsalted butter or vegan butter, cubed 50g...

Towpath’s ricotta gnudi

Towpath’s ricotta gnudi

INGREDIENTS SERVES 4 500g / 1b 2oz ricotta 170g / 6oz Parmesan, grated, plus extra to serve 2 eggs, lightly beaten 5 tablespoons fine breadcrumbs 2 pinches of freshly gratednutmeg plain flour, for dusting 250g / 9oz unsalted butter bunch of sage, picked salt and...

Nena Foster’s fermented three cornered leek

Nena Foster’s fermented three cornered leek

INGREDIENTSMakes 1 x 2L jar 250-300g three-cornered leek, bottoms trimmed and washed 3 fresh bay leaves 1.25 litre salt brine, 5% (1.25 litre water and 63g Pure Sea Salt) Cabbage leaf/fermentation weight Nena Foster is a food writer who specialises in all things...

An Anglesey gimlet

An Anglesey gimlet

INGREDIENTSServes 1 25g caster sugar 3 limes, juiced 1 shot of Jin Môr Ice     This classic 19th century cocktail offers a sharp citrus hit, with the slight hint of saltiness from the Jin Môr coming to the party. Add a few drops of bitters and this is known...

Wild Garlic Pesto

Wild Garlic Pesto

INGREDIENTS 120g leaves of wild garlic (the equivalent of about half a carrier bag) 40g sunflower seeds 60g Hafod cheddar, finely grated. Sunflower oil Pure Sea Salt Freshly ground black pepper  Wild Garlic is in full flower here on Anglesey, but it won't be around...

Meera Sodha’s Leek + Pea Samosas

Meera Sodha’s Leek + Pea Samosas

INGREDIENTSMAKES: 18-22 750g trimmed leeks 2 tbsp rapeseed oil 1 tbsp unsalted butter 1 tsp black mustard seeds 1 large white onion, finely sliced 4 cm ginger, peeled and grated 200g peas (fresh or defrosted) 1 1/2 tsp garam masala 3/4 tsp ground cumin 3/4 tsp chilli...

Anna Jones’ Green Omelette

Anna Jones’ Green Omelette

INGREDIENTSServes: 2 4 free-range or organic eggs 2 small bunches of soft herbs, a mix of any of the following: mint, parsley, dill, chives, tarragon, chervil, basil a little butter or coconut oil a small handful of goat’s, feta or ricotta cheese a good grating of...

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