Pan Fried Gnocchi with Scottish Asparagus and Wild Garlic Pesto

Capture the seasonal flavours of Spring in a vegetarian supper dish which combines wild garlic and asparagus. Pan frying Gnocchi turns the Italian potato dumplings into oh so moreish and delicious crispy bites with fluffy centres.

Whilst the wild garlic season is drawing to a close, the asparagus season is only just beginning! As a huge fan of both ingredients I'm really quite disappointed in myself for taking so long to combine them in a recipe, but that is about to be rectified. Say hello to the green deliciousness that is Pan Fried Gnocchi with Scottish Asparagus and Wild Garlic Pesto.

Quick Green Spaghetti Sauce with Avocado, Peas and Spinach

A vibrant green sauce for spaghetti that's made in minutes. It's packed with goodness, super creamy and it coats the pasta beautifully. Taken from 'Living on the Veg' by Clive Gifford and Jacqueline Meldrum. A kids guide to life without meat.

Whilst I don't have any cookbook ambitions of my own I'm always delighted to support my fellow food bloggers with their successful publications. As such today I'm sharing a recipe from Scottish Blogger Jacqueline Meldrum of Tinned Tomatoes. Jac is based just down the road from me is Dundee and has been vegetarian for over 25 years. Her blog contains over 600 easy vegetarian & vegan recipes and despite the name, they don't always start with a tin of chopped tomatoes! However her co-authored book Living on the Veg isn't a cookbook as such. Instead its a kids guide to becoming vegetarian which includes a dozen recipes to get you started. 

SPAM® Mac and Cheese

Post in collaboration with SPAM® Chopped Pork and Ham

Celebrate the one true and original SPAM® Chopped Pork and Ham with a quick family friendly Mac 'n' Cheese recipe that everyone will love. Leeks and SPAM® stirred through the Mac, plus a crispy golden cheese and SPAM® topping makes the most perfect comfort food.

SPAM. SPAM. SPAM. No, not the annoying stuff clogging up your inbox but the iconic meat in a tin. SPAM® Chopped Pork and Ham. What does it mean to you? Monty Python? School Dinners? Guilty Pleasure?! Over the years it has been maligned, celebrated and musicalised. SPAM Fritters were one of my absolute favourite school dinners back in the 80's accompanied by the obligatory ice cream scoops of mash and spaghetti in tomato sauce. Those were the days! 

Spaghetti Carbonara Frittata

Spaghetti Carbonara Frittata, a twist on the Italian favourite. The perfect midweek meal using eggs, ham and pasta (plus any other fridge leftovers). Wonderfully filling and works really well served cold for picnics or packed lunches. 

Did you know that 4th January is Spaghetti Day? Nope, neither did I. That was until I bought a Christmas Pressie for myself (aren't they the best kind?!) of a National Days Poster from mylegoman.com  This fab hand drawn A2 poster provides a charming pictorial guide to 2018 with a calendar of national food/drink days, some of the big national events and a few of the large sporting events of the year. Yesterday was Chocolate Covered Cherry Day and tomorrow is National Sausage Day but for now I'm taking the opportunity to update and re-share a recipe for Spaghetti Day. 

I first published the recipe below in March 2015 but it's been a family favourite long before and ever since. A really tasty and wonderfully filling midweek supper dish. Exactly the same ingredients you would find in a traditional Spaghetti Carbonara, it's just the quantity ratios have been juggled. The recipe makes 4-6 portions depending on how hungry you are and if you serve anything alongside. It is however very much worth your while to keep at least one slice back to pop in the fridge. It makes an awesome cold breakfast the next morning, or you could pop it in your packed lunch box or take it on a picnic. 

The great thing with this recipe is that you can adapt it to suit whatever happens to be lingering in the fridge. I've been known to add peppers, mushrooms, salami and potatoes. You don't even have to use spaghetti, any pasta will do. In the wise words of Nigel Slater "I like it when people use a recipe as a starting point, going off piste and tweaking it until it is right for them. That is when I feel recipes are often at their best, as something to inspire rather than something to be followed word for word, robot style."

Spaghetti Carbonara Frittata

200g spaghetti

125g sliced thick cut ham

6 free range eggs

large handful of wild garlic - chopped (or chives/spring onions)

generous pinch of ground black pepper

100g strong cheese grated 

splash of oil

Cook the spaghetti in boiling salted water for 12 minutes and drain.

In a large bowl beat the eggs and add a pinch of pepper (no salt required as the ham is salty enough)

To the beaten eggs add chopped wild garlic/chives/spring onions, 75g of the grated cheese, the chopped ham and drained spaghetti and mix thoroughly.

Heat a splash of oil in a large frying pan then add mixture, spread it out and cook over a low heat for 8 minutes.

Meanwhile preheat your grill.

Sprinkle the remaining 25g of cheese over the top and grill for 5 minutes until the cheese is melted, bubbling and lightly browned.

Slice, serve and enjoy.

The ham that I used to make my pictured Frittata was actually my Irn Bru Ham whose recipe continues to provide so much interest worldwide, particularly for Christmas, Hogmanay and Burns Night. We enjoyed it ourselves on Boxing Day last year (still seems strange saying that - hello 2018) and I was delighted to have so many of you sharing your Christmas successes with it on my Facebook page. Super chuffed to have been a small part of some of my readers festive meals. Makes it all worthwhile. Although I'm not sure what's going to happen now that Irn Bru are planning to change the recipe! Alas I don't think I've got quite enough influence to prevent that happening so I suggest you start stockpiling. 

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Lamb Mini Roast with Red Pesto and Pasta

Everyone loves a roast dinner so why do we always save it just for Sundays? Probably because we're under the impression that it takes a long time to cook, needs numerous accompaniments and is way too expensive for a midweek meal. Let me introduce you to my new friend the Mini Roast which blows all of these preconceptions out of the water. I'll fully admit that I had them too but the recipe I'm sharing today made a perfect midweek meal combining roast lamb with pasta. Not something I'd have ever have thought of doing but it worked amazingly well. I also enjoyed my first ever taste of red pesto having only ever had the traditional green up until now. My culinary horizons know no bounds!

So what exactly is a Mini Roast? Basically it’s a smaller, cheaper roasting joint. You won't find them branded as such in the supermarket but as a guide you're looking for something weighing in at around the 400-500g mark. Ask your butcher to cut a piece of beef or lamb to size for you, look on the shelves for a smaller cut or buy a larger piece and split it into half for now and pop the other half in the freezer. The recipe's that have been put together by Simply Beef & Lamb serve 2-3 people. Three of us enjoyed our Lamb Mini Roast with Red Pesto but it could easily have been eked out to serve 4 by making more of the pasta side dish. Oh so tasty, economical and surprisingly quick to cook. Only a couple of minutes of hands on prep time at the start to baste the mini roast with the pesto before popping in in the oven. Once its cooked and resting the accompanying pasta takes barely 15 minutes to prep and cook and the full dish is on the table well within an hour.

One thing to keep an eye out for when choosing your meat – whether its beef or lamb – is a quality mark like the Red Tractor logo. It means the meat is farm assured and is of top quality. Producers can only display this badge when they meet strict food safety and animal welfare standards so you can buy with confidence and a clear conscience. When you've gone to the effort to ensure that the meat you are eating is of the highest standard you then want to make sure that you cook it to perfection for the full farm to fork quality experience. 

• If time allows take the joint out of the fridge and allow it to come up to room temperature before you begin. 
• We all like our meat cooked differently and the best way to ensure that your mini roast is cooked to your particular preference whether that be rare, medium or well done is to use a meat thermometer. 
• Again if time allows try to allow your joint to rest for a minimum of 10 minutes, ideally 20. Cover it will foil and keep it warm. This helps the fibres to relax which makes carving easier and each mouthful more tender and juicy.

If you're inspired to try out some more midweek meals with Mini Roasts head on over to Simply Beef & Lamb where there are lots more easy recipes and short and simple videos. Why save it for Sunday?

Lamb Mini Roast with Red Pesto and Pasta

Serves 2-3

#MiniRoast

Small on size, big on taste, quick and easy to prepare

Ingredients: 

1 x 400-450g/14oz-1lb lean lamb mini roast (I used rolled boneless shoulder) 

Salt and freshly ground black pepper 

15-30ml/1-2tbsp red pesto 

For the Pasta: 
175g/6oz pasta shapes (I used Mafalda Corta)

30ml/2tbsp red pesto 

100g/4oz cherry tomatoes, halved 

Large handful baby spinach leaves 

25g/1oz pinenuts, toasted

Freshly chopped flat-leaf parsley, to garnish 

Method: 

Preheat the oven to Gas mark 5, 190°C, 375°F. 

Place the mini roast joint on a chopping board and make several slits over the surface and season. Spread with the prepared pesto. 

Transfer to a metal rack in a roasting tin and roast and roast for 35-40 minutes. Cover with foil if browning too quickly. 

Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 5-10 minutes, 20 minutes if time allows. 

Meanwhile, cook the pasta according to the packet instructions, drain and return the pasta to the pan. Add the remaining pasta ingredients and warm through.

Thinly slice the lamb, and serve with the pasta. 

Some of my fellow food blogger friends have also been cooking up a storm with midweek mini roasts

• Piri Piri Beef Mini Roast - Little Sunny Kitchen
• Pistachio and Orange Crusted Lamb  - Elizabeth's Kitchen Diary

Disclosure : This is a commissioned post for Simply Beef & Lamb. As always, all views expressed are my own.

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Yiouvetsi - One Pot Greek Lamb with Orzo

Wham Bam Lamb! A quick and easy onepot midweek meal using Scotch Lamb mince. Yiouvetsi - Greek Minced Lamb with Orzo pasta. Full of flavour and on the table in less than 30 minutes. Yiovetsi traditionally combines minced lamb with tomato, oregano, cinnamon and orzo. I added a bag of spinach to boost the vegetable content and black olives as along with Feta they always scream Greece to me. 

We're now officially in Autumn. The equinox has been and gone and the nights are, as they say, "fairly drawing in". It's a time for comfort food and hunkering down with warm and tasty meals. It's also the key time for Scotch Lamb to be in season and at it's best. Whilst we tend to intrinsically associate lamb with Easter, historically lambs are bred in the spring rather than eaten then. As such a newly born spring lamb may look cute but it won't be ready to roast until the Autumn. Even then, there's far more to Scotch Lamb than just the Sunday roast. With a huge variety of fresh lamb cuts and products available it really comes into its own with regards to versatility, simplicity and speed of cooking.

There's really no excuse for Scottish supermarkets and butchers not to be stocking Scotch Lamb at this time of year. Keep an eye out for the Scotch Lamb PGI logo which is shorthand for wholesomeness, safety and taste. Only meat carrying this logo is guaranteed to come from animals born and reared on assured Scottish farms. You can be sure that whenever you buy Scotch Lamb PGI that it’s the genuine article. It has been quality assured for its whole life in Scotland; the farm and processor has been independently audited to make sure they meet stringent requirements regarding animal welfare and natural production methods. 

If you need further inspiration for simple and quick to cook delicious and nutritious mid-week family meals with Scotch Lamb checkout out www.whambamlamb.com for recipes and step by step videos. Whilst slow cooked and roasted Scotch Lamb is amazing, a huge variety of lamb dishes can be on the table in less than 30 minutes, perfect for midweek meals.

As part of their annual “Wham Bam Lamb” campaign Quality Meat Scotland challenged me to make a quick and easy family meal using Scotch Lamb. Initially I had Mediterranean Meatballs in mind but that will have to wait for another day as my sister mentioned a minced lamb dish that she'd enjoyed on holiday in Greece which featured Orzo pasta. A quick Google revealed that it was Yiouvetsi and it sounded right up my street. As a busy Mum with many roles to juggle, a one pot dish will always appeal. Yiovetsi traditionally combines minced lamb with tomato, oregano, cinnamon and orzo. I added a bag of spinach to boost the vegetable content and black olives as along with Feta they always scream Greece to me. Six of us enjoyed the dish accompanied by assorted flatbreads, pittas and dips however on its own it would make a substantial and delicious meal for four. I really hope you enjoy it as much as we did.

Yiouvetsi - One Pot Greek Lamb with Orzo

Serves 4-6

on the table in under 30 minutes

500g Scotch Lamb Mince

1 Red Onion, finely chopped

2 Cloves of Garlic, crushed

1 Tbsp Oregano

1 Tbsp Cinnamon

400g Tin of Chopped Tomatoes

180g Baby Spinach

500ml Lamb Stock

350g Orzo Pasta

50g Sliced Black Olives

200g Feta Cheese, crumbled

Salt & Pepper

Chopped Fresh Mint & Parsley

Brown the mince in a large heavy based pan/casserole along with the chopped red onion and crushed garlic. (The lamb will release some fat so no additional oil is required.)

Add the oregano, cinnamon and tinned tomatoes and mix well before adding the spinach. Allow it to wilt down then simmer the dish for 5 minutes.

Pour in the lamb stock and orzo and cook for a further 10 minutes, stirring occasionally, until the orzo is tender. (If it seems dry at any point and a little more stock or water)

Finally stir through the black olives, taste and season well with freshly ground salt and pepper.

Serve topped with crumbled Feta Cheese and chopped fresh Mint and Parsley.

Minced Scotch Lamb is such a versatile ingredient. Here are some more of my own favourite recipes using it. 

• Lamb Keema Nachos
• Greek Lamb Shepherds Pie with Feta Mash
• Haggis & Scotch Lamb Shepherds Pie
• Scotch Lamb Mac & Cheese 

Disclosure : This is a commissioned recipe for Quality Meat Scotland. As always, all views expressed are my own.

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Barbecued Honey and Mustard Herring with Spaghetti and Avocado

Known as the ‘Silver Darlings’ North Sea Herring is one of the most sustainable types of fish around. The 2016 season is now underway and I'd really like to encourage you to include this tasty and nutritious fish in your shopping basket. Perhaps nowadays seen as a somewhat old fashioned fish the arrival of fresh herring in the shops used to be as great a feature of summer as finding fresh strawberries.

At the peak of the herring industry in the late 19th century the boats followed the shoals of fish around the coast and along with them followed an army of curers, merchants and herring lasses. Scottish herring quines were an integral part of the industry with girls as young as 15 gutting and packing the silver darlings. Working in crews of three, two would gut and one would pack the fish with salt into wooden barrels. It was cold, hard and dirty work.

Herring is an incredibly nutritious fish, packed full of minerals, vitamins and omega 3 fatty acids. Before coming up with my own recipe I had a rummage through my assortment of Scottish cookery book to see what they said about cooking it. Herring with Oatmeal was by far the most mentioned dish. Modern books cook them in rapeseed oil whist the more traditional call for generous quantities of butter or bacon fat. Traditional accompaniments are new potatoes and mustard sauce. Tatties and Salt Herring and Potted or Soused Herring (rollmops) also feature highly. There's no denying that pan-fried herring in oatmeal with a mustard sauce tastes absolutely superb and is hard to beat but there's so much more that can be done with this versatile fish.

For a traditional Herring in Oatmeal I make up a paste with English Mustard and a wee splash of milk. This gets brushed on the herring fillet before pressing on a coating of Pinhead Oatmeal. Pan Fry oatmeal side down in Scottish Rapeseed Oil until golden then flip over and fry the skin side.

"Fry me belly then my back said the herring to the fat!" 

The Scottish Pelagic Sustainability Group are the organisation dedicated to ensuring a sustainable future for Scotland’s herring and mackerel sectors. They represent all sectors of Scotland’s pelagic industry, including catching, processing and marketing. In addition to overseeing the certification of fisheries to the Marine Stewardship Council eco-label standard, their activities include participating in a range of science-based initiatives to enhance understanding of these fish stocks.

I buy my herring fillets at a local fishmonger. They are great value for money, costing less than a pound per fillet. Sadly its not something that I've spotted in the supermarket as yet although they do sell them ready coated with an oatmeal crust. Simplicity is the key for cooking herring and I wanted to give them a more modern twist but keep a wee bit of tradition to the flavour. Capitalising on the good fats contained in all oily fish I added some more to my dish by means of Scottish Rapeseed Oil and Avocado. Tradition came by means of mustard. I used English but I reckon Wholegrain would work equally well.

Barbecued Honey & Mustard Herring with Spaghetti & Avocado

Serves 2 (easily doubled)

2 Herring Fillets

2 Tsp Mustard (English or Wholegrain)

2 Tsp Runny Honey

150g Spaghetti

1 Avocado

Splash of Scottish Rapeseed Oil

Dried Chilli Flakes (to taste)

Salt & Pepper

• Rinse the Herring under cold water and pat dry with kitchen paper.
• Cut each Herring fillet down the middle and thread it onto a metal or wooden BBQ skewer.
• Mix together the honey and mustard and brush onto both sides of each kebab then season with salt and pepper.
• Preheat a grill or BBQ and cook the Herring Kebabs for 8-10 minutes turning occasionally.
• Meanwhile cook your Spaghetti in boiling salted water according to the pack instructions
• Skin and de-stone the avocado and chop into small dice.
• Drain the pasta and stir through the chopped avocado and a splash of Scottish rapeseed oil. Season to taste with chilli flakes and freshly ground salt and pepper.
• Divide the spaghetti between two bowls and top with the Barbecued Honey & Mustard Herring Kebabs.

Don't be scared to give herring a try. Fresh and properly filleted you are in for a real treat. Our European cousins make the most of it in all its states. I was somewhat apprehensive about eating it raw in a bun with pickles as 'Broodje Haring' in Amsterdam but it was amazingly good. I've pulled together some further recipe suggestions below which cover fried, grilled, baked, pickled and raw from around the world. Go on, give the Silver Darlings a go.

• Fried Herring Fillets with a Lime Pepper Crust
• Grilled Herrings with Mustard & Basil Dressing
• Herring Rillettes In Romaine 
• Pan Fried Herring in Polenta Crust with Summer Veg Salad
• Potted Herring
• Swedish Crispbread with Herring, Sour Cream and Chives
• Russian Herring Under Fur Coat Layered Salad
• Cider vinegar and orange rollmops
• Mediterranean-style herring linguine
• Devilled herrings with green sauce
• Herring fillet with a tapenade crust, sweet and sour tomatoes and butter sauce

Disclosure: This is a commissioned recipe for the Scottish Pelagic Sustainability Group. All views expressed are my own. Second photo by David Linkie reproduced with permission of SPSA.

Spinach and Ricotta Tortellini with a Butter and Mint Sauce

Pasta is the perfect weekday family meal but its versatility means it can be dressed up or down to suit every occasion. Often in the UK we tend to over-complicate things with our pasta, however in Italy they keep it simple and let the ingredients and flavours shine through. Bertolli have recently teamed up with chef Gennaro Contaldo to help #ShowPastaSomePassion using Bertolli with Butter.

Gennaro believes that simple pasta is delicious, and has been working with Bertolli to share some of his favourite recipes so we can all show pasta some passion. Bertolli with Butter gives a rich, buttery taste combined with a touch of Mediterranean sunshine from the finest olive oil. It really does give you the best of both worlds. In terms of cooking you get the flavour of butter without the worry that it will burn, plus it contains 45% less saturated fat than cooking with butter alone. It can be used anywhere that you would normally use butter from spreading it on crusty Italian bread to cooking up a storm. 

The long school summer holidays have already kicked off in Scotland. Alas we're not heading to foreign climes this year but my 13 year old foodie boy was my sous chef to cook up Gennaro's Italian recipe. Who am I kidding? In reality I am his sous chef! He's a bit of a pasta making master and recently spent a day making and colouring a wonderful selection of tagliatelle, lasagne sheets and farafalle. The stunning natural colours came from beetroot, spinach and tomato. I hope Gennaro would be impressed with Kyle's passion for pasta. 

We adapted Gennaro's Ricotta & Lemon Ravioli served with Bertolli with Butter and Mint sauce recipe to our own Spinach & Ricotta Tortellini served with Bertolli with Butter and Mint sauce. In my mind a recipe is only ever the starting point for a dish and I pretty much always put my own twist on things. No need to panic when the supermarket doesn't have Ricotta & Lemon Ravioli. The Spinach and Ricotta Tortellini made a perfect substitute but kept to the essence of the original. I wanted to boost the veg content of the dish so I served it on top of a bed of spinach, rocket and watercress and added my absolute favourite vegetable Edamame (soya) beans into the pasta mix. When it comes to Parmesan cheese I can't get enough of the stuff so instead of grating it over the top we used a vegetable peeler to make chunky shavings. 

Whilst the minty buttery sauced tasted duly amazing with the tortellini it would be equally good tossed in a simple dish of al dente spaghetti. I know that there are specific shapes of pasta that are supposed to go with specific consistencies of sauces but I reckon Bertolli with Butter, Mint, Lemon and Parmesan could work with them all. 

To discover all nine of Gennaro's authentic pasta recipes visit the Bertolli website and be sure keep an eye out on social media for the hashtags #BertolliWithButter and #ShowPastaSomePassion.

Spinach & Ricotta Tortellini with a Bertolli with Butter & Mint sauce

Serves 4

Adapted from the original Gennaro Contaldo recipe

This dish comes from Gennaro’s home village of Minori where wonderful fresh ricotta is made and beautiful large lemons grow. The creaminess of Bertolli with Butter is perfectly contrasted by the fresh mint and lemon, creating a delicious pasta sauce. 

400 g ready-made spinach and ricotta tortellini 

100g frozen Edamame beans 

60 g Bertolli with Butter + extra knob 

handfuls fresh mint leaves only 

juice and grated zest of 1 lemon 

140g bag of Watercress, Spinach and Rocket Salad 

40 g shaved Parmesan cheese (or vegetarian alternative) 

• Bring a large saucepan of slightly salted water to the boil. Gennaro’s tip: use lightly salted water to cook pasta in. 
• Add the Edamame beans and allow the water to come back to the boil. Then add the tortellini and cook for a couple of minutes until they rise to the surface. My tip: don't allow the water to boil too vigorously or your run the risk of your filled pasta bursting. 
• Meanwhile, heat Bertolli with Butter in a large frying pan with the mint leaves. 
• Add lemon juice and cook on a gentle heat until the Bertolli with Butter begins to bubble. 
• Drain the tortellini using a colander or slotted spoon. 
• Add tortellini to the sauce with a little of the pasta water and an extra knob of Bertolli with Butter. 
• Toss well over the heat for a minute until nicely coated. 
• Divide the watercress, spinach and rocket salad between 4 bowls and serve the Spinach & Ricotta Tortolini with Bertolli with Butter and Mint sauce on top. 
• Sprinkle with shaved Parmesan, lemon zest and black pepper. 

Disclosure : This is a sponsored post for Bertolli with Butter. All views expressed are my own.

Tinned Tomatoes & Thinly Spread

Orzo Risotto with Mint and British Asparagus

A quick and easy Vegetarian recipe showcasing seasonal British Asparagus. Orzo pasta simplifies the whole risotto making process while mint, lemon and black pepper enchance the flavour. The dish is finished off to perfection with Parmesan cheese and Griddled Asparagus.

At long last Spring appears to have sprung. A sure sign of this is the appearance in the shops of British Asparagus. The official season is from April 23rd (St George's Day) to June 21st but you may find it earlier of later. Do make sure to read the label carefully when you are out shopping to make sure it really is British that you are buying. In the quick and simple recipe I'm sharing today the Asparagus is showcased so that its flavour really shines. Using Orzo rather than arborio rice simplifys the whole risotto making process. I've used a mix of the larger Asparagus through the orzotto and some of the finer tips griddled and served on top. The mint, lemon and black pepper only serve to enhance the superb Asparagus flavours.

I don't know about you but over the years goodness knows how many packets of cut herbs and pots of growing herbs I've ended up buying and binning. What usually happens is that half a pack gets used and the remainder goes slimy in the bottom of my fridge. If I try to economise by buying a potted herb I then end up killing it by over or under watering. Cole and Mason asked me if I'd like to try out a Self-Watering Single Potted Herb Keeper from their new range. It promised to give longer life to fresh herbs and I've been seriously impressed with its performance. Not only has my mint flourished like a triffid it also looks much more stylish in my kitchen than a black plastic pot sat on a chipped saucer. No need to re-pot, simply sit your round or square potted herb in the Herb Keeper, fill the base section with water via the spout and a hydro felt pad draws up exactly the amount of water that your herb needs to absorb. It works a treat and there's also a version for Fresh Cut Herbs. I've also been using a set of their Precision Mills which have an easily adjustable courseness level. There are three settings for the salt and five for pepper so you get the perfect grind for you needs to take you from hob to table. Herbs, Spices and Asparagus ready - time to get cooking!

Orzo Risotto with Mint & British Asparagus

1 Tbsp Rapeseed Oil

1 Echalion Shallot, finely chopped

300g Orzo 

750ml Vegatable Stock

250g British Asparagus

75g Frozen Petit Pois

100g British Asparagus Fine Tips

2 Tbsp Fresh Mint, chopped

50g Parmesan (or vegetarian alternative) grated, plus extra to serve

Freshly ground Salt & Pepper

1/2 Lemon, juice and zest

Fry the finely chopped shallot in a large satue/frying pan along with the rapeseed oil until translucent.

Add the orzo and vegetable stock, bring to the boil then turn down to a gentle simmer for 7 minutes.

Check and stir regularly to ensure it doesn't stick and add more boiling water from the kettle if required. 

Meanwhile chop the stalks of the larger Asparagus into discs, leaving the tips whole. Prepare the mint, Parmesan and and lemon and set aside.

Add the frozen peas and the chopped Asparagus to the Orzo and cook for a further 7 minutes until the pasta is soft and starchy, all the water absorbed but there is still a bite to the asparagus.

Meanwhile brush the fine Asparagus Tips with some rapeseed oil and cook on a griddle pan until lighly charred.

Add the chopped mint, grated Parmesan, lemon juice and rind to the Orzo. Mix well and season with freshly ground salt and black pepper. 

Serve topped with the griddled Asparagus tips and extra Parmesan and Black Pepper. 

For further British Asparagus inspiration check out the fab recipes below from some of my food blogging colleagues

Lemon Griddled Asparagus and Poached Egg on Toast with Golden Linseed and Pumpkin Seeds

Slow Cooker Lemon & Herb Chicken with Asparagus

Mushroom, Pesto & Asparagus Pizza

Salmon and Asparagus Risotto

Asparagus Quiche

Asparagus Salad with Soft Boiled Egg

Squid, Barley & Asparagus Risotto 

Squash & Asparagus Hash with Poached Duck Egg

Roast Asparagus, Oyster Mushroom and Pearl Barley Salad

Creamy Asparagus Risotto

Disclosure : This is a commissioned recipe for Cole & Mason. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy who I work with and promise to only ever bring you the cream of the crop.