The past winter has felt as if its last forever. Not that I'm complaining I love all comfort food that winter brings, pies, stews and not to mention root vegetables, kale and Jerusalem artichokes. But in recent weeks the thought of more trouser expanding food has left me feeling somewhat in despair. I have been eagerly awaiting the arrival of purple sprouting broccoli, wild garlic, leeks and of course new season lamb.
The latest secret Sunday Roast was planned for the day after the clocks went forward for British summertime, the perfect opportunity for cooking the start of the new season's produce. A menu of Celeriac and leek soup with chilli confit (Slightly adapted from a Mr Fearnly Whittingstall recipe) , Roast shoulder of lamb and braised lentils along with Bakewell tart for desert was put together for a gentle transition into spring for the secret supper diners. After a quick trip to the local Farmers Market and the veg shop , it was obvious that most of the ingredients that i want to use in the Braised lentils weren't available due to the heavy frosts and the amount of snow we've had over recent weeks in Britain. So no wild garlic and no purple sprouting broccoli to serve on the side this time, I guess we'll all have to wait another week or two.