Whilst hunting around the internet for recipes a while back, I came across the Eat the Seasons site. It’s a godsend if you are interested in quickly finding out what foods are in season throughout the year.
I just love this site. It’s like the foodie’s equivalent of the Hitchhiker’s Guide to the Galaxy. First, it give you a history of and facts about the food, the kind of info that you can use to show off when you play along with university challenge (we’ve all done it) or use at pub quizzes. Then, it gives you tips on buying, storing and preparing the food and it’s nutritional information. As if that wasn’t enough, it then provides both online and offline recipes for that particular ingredient.
I am also signed up to the email update, which sends a little reminder to my inbox about which foods are coming in to season. It will simply say in the title ‘EAT RHUBARB’ or ‘EAT MACKEREL’ so sometimes I don’t even have to click my lazy finger on the email and open it!
I swear they didn’t pay me to write this post, by the way. I just love that this site is so useful and free (you can support the creator with a donation towards running costs, which seems fair enough). Someone has put a whole lot of effort into it and it shows.
As we are now in April, Watercress is good to eat. So I thought I would share a quick recipe featuring this wonderful greenery. Unusually for me, it is ridiculously healthy and features hardly any butter and no sugar whatsoever. It’s so simple and quick to make – perfect for a week day meal and I find it a great way of sneaking watercress into my kids’ diet.
Salmon & Watercress Linguine
Adapted just a smidge from delicious. magazine
2 salmon fillets
400g linguine or spaghetti
1 tbsp olive oil, plus extra for drizzling
Knob of butter
2 shallots, finely sliced
2 bunches watercress, a plus a handful for scattering!
100ml creme fraiche
1 – 2 tsps wholegrain mustard (optional)
Grated zest of 1 lemon, plus a squeeze of juice
- Place the salmon fillets in a pan and cover with cold water. Bring to the boil, cover with a lid, then remove from the heat and set aside for 5-6 minutes. Use a slotted spoon to lift the cooked fillets from the pan. Skin them and set aside.
- Cook the pasta according to the packet instructions. Drain and toss with 2 tbsp of the cooking water and a drizzle of oil.
- Meanwhile, heat the oil and butter in a frying pan and cook the shallots over a medium heat for 5 minutes, until soft. Place in a food processor with the watercress and creme fraiche, and blitz until you have a smooth sauce. Stir in the wholegrain mustard.
- Return the sauce to the pan with the lemon zest and juice. Season. Gently warm through, then pour the sauce over the hot pasta and flake in the salmon. Garnish with the remaining watercress and serve.