This is the year of Scottish Food and Drink, so why not make the most of local ingredients this Spring?

The longer days and warmer weather mean that the first crops of green vegetables at their most delicious and tender.

We grow a lot of our own veg at Eat on the Green, and everyone really enjoys the lighter tastes and freshness of baby spinach, salad leaves, pak choi, broccoli, kale, leeks and the first of the broad beans and peas.

Try some fresh asparagus with lemon and butter or a homemade hollandaise sauce. Alternatively, sauté sliced onions in local rapeseed oil as it makes them sweetly flavoursome, then add in spring green veg, cook to your liking, add a splash of water and add some freshly chopped herbs at the last moment before serving. Simple and superb!

 

 

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