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Inspired by the abundant patriotic goings on buzzing in London, I decided to create a truly British dish to compliment the much welcomed sunshine. Well that and after a visit to my parents I had a crate of local produce from farmer friends shoved into my arms as they waved me off. Expecting some wilting carrots and a few unwanted potatoes, I was delighted to find six large creamy blue Duck eggs, some smoked streaky bacon, handfuls of asparagus and baby new potatoes.

I really do love buying locally and supporting farmers directly, although my mother assured me that my driving from Cambridge to London some what ruined my well intentioned ethics.

With a few cupboard ingredients I created the following "salad" perfect for al fresco dining.

Duck Egg and Asparagus Salad serves 2

Ingredients:

• 4 Medium Duck Eggs

• 4 New Potatoes

• 2 Rashers of Smoked Streaky Bacon

• 500g Asparagus

• Handful of Hazlenuts

• 2 teaspoons Walnut oil

• 1 teaspoon Cider Vinegar

  Teaspoon Mustard

  
  

  Let's Cook:

  Begin by cooking the duck eggs for 8mins and put the potatoes onto boil 15mins.

  Whilst the potatoes cook toast the hazlenuts for a few minutes and then fry the bacon until slightly crispy. Remove the bacon and using scissors cut into small squares. Place both into the oven on a very low heat to keep warm.

  Remove the eggs and place straight away into a bowl full of water and ice. This will stop the eggs from cooking and ensure a runny yolk.

  When the potatoes are nearly done boil the aspargus for 5 mins.

  Peel the eggs and cut into halfs. Plate with the asparagus and potatoes. Garnish bacon and hazlenuts.

  Mix the walnut oil and cider vinegar with a small teaspoon of mustard, this can be drizzled over the final result.

   

This months seasonal vegetable is, in my opinion, often overlooked but it's one half of the all mighty bubble and squeak. Spring green cabbage is a vegetable that is fragrant and nutty in flavour and can really add depth to fish dishes. Not only that but it is great value and so simple to cook. For a super quick Sunday roast side blanche the leaves and mix in creme fraiche and pepper, perfect with pork!

Just the mere mention of this vegetable makes me a dribbling mess. My dad was a huge leek fan and master at cooking them, his simple baked leeks to accompany a chicken roast were out of the world. So I'm glad to announce that the mighty Leek is in season this month and therefore at it's best. 
Versatility is a great quality of the humble leek, buttery and comforting in a ham pie or light and fresh in a smoked haddock risotto. It's also packed with anti-oxidants, so as the country freezes over meals packed with the veg will help stave off colds too. A great reason to incorporate leek into your food.

It's Pantone’s colour of the year, a TrendLife favourite and it’s bound to be a big high street hit. The shade is a deeper, more season-appropriate version of this summer’s turquoise and is soon to be found all over the spreads of glossy magazines.

Lagoon works great as an accent colour against a neutral colour scheme or if you’re feeling adventurous, contrast with another of this season’s favourite colours living coral.

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