Recipe(tried): New Seasons Vegetables with Spiced Butter, Asparagus, Parmesan and Potato Salad, Roasted Mediterranean Vegetables

Both Delicious!

New Seasons Vegetables with Spiced Butter

Serves 4 - 6
Roughly chop 2 tbsp fresh coriander and mint leaves. Dry fry 10ml/2 tsp cumin seeds over a high heat for 30 secs, then roughly crush. Beat the herbs into 75g/3oz softened butter with the cucmin seeds, 2.5ml/1/2 tsp paprika and a little seasoning to taste.

Scrub 450g/1lb Jersey Royal Potatoes (you can use and small, new potatoe but ther Jersey's are THE BEST!!)and 225g/8oz baby carrots, then halve 150g/5oz baby courgettes lengthways (or slice 1-2 large courgettes diagonally). Peel 150g/5oz shallots or baby onions. Steam the potatoes and onions over simmering water until almost tender. Add the carrots and cook for a further 5 mins, then add the courgettes and cook for 3 -5 mins, until tender. Transfer the veg to a warm serving dish and toss with half the spiced butter. Garnish with coriander and top with the remaining butter. Serve scattered with sea salt.
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Asparagus, Parmesan and Potato Salad

Serves 5

Ingredients
200g/ 7oz asparagus tips
700g/ 1lb 9 oz new potatoes, cut into bite sized pieces
400g/ 14 oz cherry tomatoes
4 tbsp Honey and Mustard dressing
50g/ 2 oz Parmesan cheese, peeled into shavings

Method
Cut the asparagus into 2.5cm/ 1 inch lengths, keeping the tips separate.
Cook the potatoes in lightly salted boiling water for 10 mins, add the asparagus stalks and cook for 3 mins. Add the tips and cook for a further 2 mins.
Meanwhile, roast the tomatoes in an oiled baking tin at 230 c/ 450 f / gas mark 8 for 10 mins.
Drain the veg, toss in the dressing and spoon onto serving plates. Scatter with tomatoes and Parmesan.
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Roasted Mediterranean Vegetables

Serves 2

Ingredients
2 plum tomatoes halved
1 onion, peeled and quartered
2 red peppers, deseeded and cut into strips
1 courgette, thickly sliced
2 cloves of whole, peeled garlic
3 tbsp olive oil
1 tsp chopped fresh Thyme
To serve - hummous and toasted sesame seeds (optional)

Method
Preheat the oven to 220 c/ gas mark 7. Place the tomatoes in a roasting tin with the onion, peppers, courgette and garlic cloves. Drizzle with olive oil, season with salt and pepper and sprinkle with thyme. Cook for 35 - 40 mins or until tender, turning occasionally. Serve with the hummous and sprinkling of toasted sesame seeds, if using.