This Week in Food

Welcome to this week’s update on our pick of foodie news! Let us know what you think about the stories below, or what you think we’ve missed, in the comments.

1. Thanks to the (so far…) mild spring, asparagus season has come early this year and The Telegraph have pulled together a list of recipes to help you make the most of the delicious veg! Asparagus is only at its best for around two months a year, so you’d best hurry if you want to give it a go – our favourite recipe from The Telegraph, asparagus and potato salad, is below:

Ingredients

200g new potatoes

100g fresh peas, podded

100g fresh broad beans, podded

200g asparagus

Juice of 1 lemon

4 tbsp olive oil

½ a bunch of dill

½ a small bunch of parsley

For the mayonnaise

2 egg yolks

1 tsp red wine vinegar

1 tsp Dijon mustard

400ml olive oil

Cook the new potatoes in well salted boiling water. Pod the peas and broad beans and boil them in a separate pan of boiling water too, until just cooked. Add them to the potatoes in a salad bowl. Snap the tough stalks from the asparagus, and boil gently in a wide shallow pan until just soft. Chop the spears into three and add them to the potatoes, peas and broad beans. Squeeze over the lemon and drizzle with olive oil. Add the herbs, roughly chopped, mix well and check the seasoning. Leave to sit while you make the mayonnaise. In an electric mixer or with a hand whisk. Whisk the eggs yolks with the vinegar and mustard until light and fluffy. Slowly add the olive oil, whisking all the time in a steady stream until you have a thick mayonnaise. If you can’t get the mixture to thicken or it has “split”, start again with one egg yolk and incorporate the split mixture into the egg slowly, whisking all the time, as you did the first time. Serve the salad at room temperature or slightly warm, on its own or as an accompaniment to a piece of fish or meat, with a dollop of mayonnaise on top.

2. Celeb chef James Martin has created a tasty-looking range of airline meals for Thomas Cook. The meals will be available from the 1st of May on flights from Stansted Airport and start at around £6. James’ menu includes bacon and egg breakfasts, braised British beef and vanilla and ginger cheesecake, as well as options such as cheese gnocchi with butternut for vegetarians or pasta and meatballs for kids. Sounds like fine dining to us! Interestingly, on the 1st of May it’s also exactly 85 years since the first in-flight meals were served on commercial aircraft.

3. We’ve got our fingers crossed for sunshine from here until Autumn, and the BBC Food website has put together a list of picnic-friendly recipes that are making us wish the rain would go away that little bit quicker! We’d never thought of sushi on a picnic, but correctly stored it’d be an unusual treat, and the sun-dried tomato and rosemary palmiers would be lovely washed down with a glass of Elderflower cordial. All that’s missing is the sun!

4. We know you’re not supposed to play with your food, but this doesn’t really count! Artistic-type Bruce Lowell has created a variety of foods out of Lego, and (apart from the hard edges) they look good enough to eat –

You can view the rest of Bruce’s Lego artworks on his Flickr page.

 

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