Recipes for brighter days of Spring

Here is the perfect menu for that easter/spring dinner party.

What a better way to reconnect with friends and family, than by gathering them around the dinner table. Become the perfect host by using these easy-to-make recipes and make sure to do it in style, with our must have spring outfit suggestions. 

Pan-fried smoked salmon with spring green beans & chives

Serves 2

  • 350g new potatoes, halved
  • 200g fine green beans
  • 150g smoked salmon slices
  • Dash of olive oil

For the dressing:

  • 1 tsp Dijon mustard
  • 1 tsp caster sugar
  • 2 tbsp white wine vinegar
  • 2 tbsp vegetable oil
  • 2 tbsp olive oil
  • Handful of freshly chopped chives 

First make the dressing: in a large bowl mix together the mustard and sugar then stir in the vinegar and gradually whisk in the veg and olive oil. Stir in the chives …

Cook the potatoes in a pan of boiling water for about 8-10 mins then add the green beans and cook for another 4-5 mins… drain the veg & potatoes and toss in most of the dressing.

Heat a dash of olive oil in a frying pan until very hot then “flash fry” the salmon slices very briefly on each side until they just change colour slightly … 

Pile the potatoes and beans onto a plate, top with the salmon slices and drizzle the leftover dressing over the top!

Pan-fried smoked salmon

Enjoy 💕

Mini egg cookies

Makes 20

  • 175g soft butter
  • 200g light brown sugar
  • 100g caster sugar
  • 1tbsp vanilla essence
  • 1 large egg
  • 250g SR flour
  • 1/2 a tsp bicarbonate of soda
  • 50g white chocolate cut into chunks
  • 100g dark chocolate cut into chunks
  • 100g mini eggs, lightly crushed with a rolling pin, leave a few big pieces for decorating 

Heat oven at 180 degrees C

Line two baking sheets with parchment paper. Beat butter, sugars and vanilla essence in a bowl until pale and fluffy. Add the egg and mix again …. Fold in flour, bicarbonate of soda and a pinch of salt. Add white and dark chocolate chunks and stir to combine, then stir through the crushed mini eggs and mix well (leave a few bigger chunks of mini eggs for decorating)

Place a walnut sized ball of the cookie dough onto the baking sheets, leave plenty of space between each one as they will spread when cooking. Push the remaining larger pieces of mini eggs into each cookie and bake both sheets for 15-18 mins swapping then around halfway through cooking time. 

Remove from oven and cook for 10 mins before transferring onto a wire tray…

Mini egg cookies

Enjoy with a pot of tea ❤️

Rhubarb and ginger creme brûlée 

Serves 6

  • 400g rhubarb, chopped into 3cm pieces
  • 40g caster sugar
  • 4 balls of stem ginger in syrup, chopped
  • 2tsp cornflour

For the custard layer:

  • 500ml double cream
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 5 tbsp Demerara sugar

Put the rhubarb into a saucepan with the sugar and ginger and cook on a low heat for about 10 mins until tender. Mix a small amount of the rhubarb juice with the cornflour then pour into the pan over the rhubarb and stir until thickened. Pour into the base of a 20cm round dish and leave to cool completely…

For the custard: pour cream, sugar and vanilla essence into a pan and bring to a simmer. Whisk the eggs in a separate bowl then gradually pour the simmering cream over the eggs, whisking constantly. Return the mixture to the pan and simmer for about 10 mins until thickened. Pour over the cooled rhubarb and chill overnight.

When ready to serve sprinkle the Demerara sugar over the pudding and either caramelise with a blowtorch or pop under a hot grill until golden brown… serve 😋

Rhubarb and ginger creme brûlée


Double cheese & spring vegetable tart

Serves 8

  • 25cm loose bottom tart tin 
  • 500g ready roll short crust pastry
  • 25g mature cheddar cheese, grated
  • 200g asparagus spears
  • 100g fresh or frozen peas
  • 2 eggs
  • 100g full-fat creme  fraiche
  • 150ml double cream
  • Nutmeg to taste
  • 100g watercress
  • 300g soft rindless goats cheese

Heat oven to 180 degrees… Roll pastry out into a rectangle on a lightly floured board, sprinkle with grated cheese then fold pastry over in half and roll out again into a circle large enough to fill a 25cm tart tin. Chill for 20 mins…

Steam the asparagus and peas for 4-5 mins then plunge into cold water to refresh.

Remove pastry from the fridge and prick the bottom of the case with a fork, then line the tart case with parchment paper and fill with baking  beans. Cook for 20-25 mins or until golden then remove the beans and paper and cook again for about 10-15 mins. If the pastry has bubbled up at all just re-prick with a fork to release any air bubbles… Remove pastry from oven and set to one side.

Meanwhile beat the eggs, creme fraiche, cream, s&p and sprinkle some nutmeg into the mixture… scatter peas and watercress into the tart case then crumble half the goats cheese over the veg. Pour over the creamy egg mixture and top with the remaining slices of goats cheese. Bake for 25-30 mins until custard is set and the cheese is golden.

Double cheese & spring vegetable tart

Leave to cool in the tin then slice up and enjoy with a mixed salad ❤️


Orange and tarragon chicken traybake

Serves 4

  • 200g full fat cheese
  • 2tbsp chopped fresh tarragon
  • Zest of half an orange
  • 4 chicken breasts
  • 4 slices Parma ham
  • 300g baby carrots
  • 200g baby leeks
  • Juice of 1 orange
  • 1 tbsp Sherry vinegar
  • 1 tbsp honey
  • 1 tbsp whole grain mustard
  • Olive oil

Heat oven to 190 degrees

Mix the cream cheese, tarragon and orange zest in a bowl then slice open the chicken breasts lengthways but not right the way through to the other side so that they open up like a book. Divide the cream cheese mixture between the 4 chicken breasts then wrap the Parma ham slices around each  piece of chicken to make a parcel.

Toss the carrots and leeks in the orange juice, Sherry vinegar, s&p, honey and wholegrain mustard and place in the bottom of a roasting pan. Place the chicken breasts on top of the vegetables and drizzle with a little olive oil. Roast for about 30 mins until the chicken is cooked through.

Orange and tarragon chicken traybake

Serve with some buttered new potatoes 🌸


Thank You Mimi xxx