Green delights

By Jimmy McIntyre

The vibrant colours and flavours of fresh peas, broad beans and asparagus herald the start of spring in the vegetable garden.

As the cold subsides and warmer days emerge, we are eager to shake off the melancholy and burst into spring. I absolutely love the vibrant colours and flavours of fresh peas, broad beans and asparagus.

Not to be overlooked, these to me herald the arrival of spring and a change in my mood. It’s like the start of a new year and is a delight. At home last year, none of my peas made it to the pot given the kids’ little fingers quickly found the fat pods a sweet treat.

But if you can stop the little burglars getting to them first, try using them in a warm salad, as an appetizer, or side dish to bring your meal alive.

Try matching them with the creamy citrus flavours of a chèvre goat’s cheese or feta, pickled lemon, fresh mint and salty cured meats such as prosciutto, coppa, bresaola, bacon or crisp fried chorizo, 
a home-cured staple at Otahuna Lodge.

Imagine enjoying such a dish with 
the warm sun on your face 
and a glass of cool riesling 
or méthode champenoise. What a splendid way to enjoy 
a spring afternoon.

Jimmy McIntyre is a passionate foodie and the executive chef at Otahuna Lodge, Christchurch.

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