Another recipe to make the most of the British asparagus season from Rachel Roddy.
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Fish, Potato and Coconut Curry (4)
Potatoes and Greens with Garlic Yoghurt (4-6)
Pumpkin and Sweet Potato Curry (8)
Sausages with Lemony Potatoes and Bay (4)
Le Petit Aioli (6)
I picked the first Globe Artichokes from our allotment this week and that prompted me to prepare this Provencal dish from Ruth Watson’s ” The Really Helpful Cookbook”. The Globe Artichokes were served on a separate plate and dipped in the garlicky aioli along with the other vegetables. You can vary the vegetables but should include a combination of hot and cold. My vegetarian husband simply omitted the prawns.