The best of early-season fruits and herbs, from a mango and ginger salad with roast chicken to pistachio and lemon thyme biscuits
The summer brings with it a change of step in the kitchen. Suddenly our cooking is heady with the scent of mint and basil, of ripe melons and warm, sweet cherries. The mood is lighter and there is a vibrancy and freshness to the food on our plates. Green is the predominant colour. Herbs come into the kitchen in generous bunches, and many meals are eaten outdoors. This month’s recipes are the very essence of the early summer kitchen.
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