MENU DORSET issue 08 65 pages | Page 11

Wate rcr es s is tra dit ion a lly gr ow a co up le of inc he n in s of wa ter . ar b st em s R oa st rh ub an d th ey r ga su h w it in a ca n be us ed es . O r sh di of y et va ri ea t th em yo u ca n ju stst ar d. w it h cu i n a n dn s . for t h o L ook spr i n g on i h it th s m o o ’t b o t h e r wi t h Don y ones w . bend d r y sk i ns , roug h 11 Also in season Purple Sprouting Broccoli You w on ’t ha tr ou bl e id en ve an y ti f y in g w il d ga rl ic – th e gi ve s it aw sm el l ay. Sp rin g gr ee ns are d in of ten fo un d sli ce ba gs at th e su pe rm ark et. Stir-fry it… With mirin, honey and soy sauce for a great vegetarian teriyaki. They’re going out in April. Cauliflower Roast it… Thick slices of cauliflower are transformed when roasted with spices. Radish Eat raw… It adds a peppery crunch to a salad made with new potatoes and halloumi. New Potatoes Boil… Then sauté, before adding the crusty spuds to a curry sauce or a Spanish stew like patatas bravas. Rocket Add to… Pizza. Top a pizza with peppery rocket to add a fresh crunch to the rich, cheesy base. www.menu-dorset.co.uk