Asparagus, Jersey Royals & broad bean salad with eggs, capers & dill
(FREE TO READ) My latest recipe for Fortnum & Mason.
My latest recipe for Fortnum & Mason takes all the heroes of late Spring
As you’d expect from F&M that means taking the best of the best - Jersey Royal potatoes, Wykham Park Farm asparagus, the first broad beans, jammy Cacklebean eggs, plus a few other goodies - and dowsing them liberally in Fortnum’s Dill & Mustard Sauce (warning: highly addictive). So I thought I’d share it with you.
It’s all part of my role as their Veg Expert 2024*
Which is just as tough a gig as it sounds since it mainly involves wandering around their food hall, cooking with their beautiful ingredients, and teaching a monthly veg-filled Seasonal Sundays class in their 3rd Floor Food & Drink Studio in which we raid the food hall whilst the shop is closed, then cook lunch together. Next one is 9th June. Do come:
I also write a quarterly journal
Showcasing the best of the season and suggesting recipes, pairings and ways of cooking the bounty. This month you’ll find, in addition to this recipe, ways to cook Jersey Royals, great pairings for broad beans, and a run down of how to grow both (and asparagus, if you’re mad enough to).
Asparagus, Jersey Royals & broad bean salad with eggs, capers & dill
*This isn’t a sponsored post. But, for clarity, I’m paid to do the classes and write content for the F&M website. But sharing it, or any products, with you isn’t part of the arrangement. I’m just really especially happy about this recipe so wanted to include it here. (I also think my life is better with F&M Dill & Mustard Sauce in it and I think yours would be too.)