Grilled Beetroot with Labhen and Dill
This is a dish that works brilliantly with some grilled fish but can equally work on its own with a slice of sourdough toast.
It is particularly good using new season small beetroots.
This is a dish that works brilliantly with some grilled fish but can equally work on its own with a slice of sourdough toast.
It is particularly good using new season small beetroots.
This is the perfect late spring lunch following a dinner of risotto – super fast to put together if the risotto has been in the fridge overnight.
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There is a very short period in the spring where all the quintessential vegetables of the season can be found in full flavour: fresh peas, braodbeans and artichokes overlap for a very precious few weeks, usually in April. This would call for vignarola (you can find the recipe here), the roman spring vegetable stew, but we found in Gill Meller’s wonderful cookbook Root, Stem, Leaf, Flower an even more uplifting alternative, READ MORE
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