What’s in season: Asparagus, Jersey Royals and Spring Lamb!

Norfolk Asparagus

Just coming into season at the end of April though May asparagus is one of the years highlights when it comes to seasonal vegetables.

We only sell locally grown asparagus in both our shops and we think Norfolk does it best! As the season gets into full swing see are shops full of Jonathan Caves’ asparagus from Hall Farm, West Rudham.

Have it very simple, blanched or griddled with a little butter and seasoning. The perfect accompaniment to a spring BBQ!

For more information visit our helpful page on making the most from asparagus here and meet Jonathan Cave the producer here.

Get in contact now for more information or for courier delivery!

Jersey Royals

A real highlight for any keen cook Jersey Royals are rich and sweet in flavour. Best boiled and served with a herb butter. Not much comes close to this as a side dish or part of the main event!

Or why not use them in this delicious recipe for  Potato and chorizo tortilla…

Ingredients

400g Jersey Royal potatoes, quartered
1 onion, diced
1 garlic clove, finely chopped
3 tbsp olive oil
2 bay leaves
1 thyme sprig
1 rosemary sprig
Pinch Espelette pepper or smoked paprika
Pinch sea salt
120g chorizo, cut into small dice
15g flat-leaf parsley, finely chopped
80g spinach, chopped
8 eggs, whisked

Method

Step 1

Preheat the oven to 170ºC/Gas Mark 3½. In a medium sauté pan with a lid, over a medium heat, sweat the potatoes, onion and garlic in the oil with the bay leaf, thyme, rosemary, Espelette pepper or smoked paprika and salt for 13–15 minutes. Stir regularly to avoid any colouring.

Step 2

Add the chorizo and continue to sweat for 5 minutes with the lid on so the flavours mingle. Finally, add the parsley and spinach and stir them into the vegetables for 30 seconds, then remove from the heat, add the eggs and stir everything together until evenly mixed.

Step 3

Pour the egg mixture into a 20cm non-stick ovenproof frying pan and place in the oven for 15 minutes. Once cooked, remove from the oven and leave to rest for 5 minutes before turning out on to a board or a large serving dish. Using a serrated knife, cut the omelette into 4–6 wedge-shaped slices and serve warm.

 

New season spring lamb from Nick Gardner, South Creake

One of the highlights of the year from late March through until the end of May is the availability of new season spring lamb. Tender and a little more subtle than old season, hogget or mutton, spring lamb makes for a perfect roast. Try a rolled shoulder, stuffed belly or prime cutlets as opposed to leg for your Sunday roast!

For those who don’t want to miss out you can pre order directly with our butchers in either Walsingham (01328 821888) or Heacham (01485 570002).