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Joe Trivelli’s recipes for gnocchi with asparagus, sorrel soup, hake and radishes, and baked apricots
news.movim.eu / TheGuardian · 2 days ago - 09:30
Vivid colours and powerful fresh flavours to welcome the brighter days of early May
Sorrel, asparagus, radishes: at last, some strong colours and flavours. After I’ve doused asparagus spears with melted butter at least once I’m up for something new, so we’ve been eating British asparagus with lemon-spiked gnocchi. The mellow of the cream and soft white fish underwrites the pepper of the seared radish in a quick and sustaining supper. Sorrel adds its vivid splash of green to a fresh and bolstering spring soup. This is food for the brighter days of May.
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