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From The Times
May 17, 2008

Gordon Ramsay cooks with seasonal ingredients

Gordon Ramsay

May is such a fabulous month for chefs. We are spoilt for choice with so much fresh produce.

English asparagus would be crown of the crop for many, but then there are bunches of early carrots, tiny white turnips, tender leeks, watercress, spinach, broccoli, spring cabbage and spring greens, fresh peas, broad beans… And that’s just the vegetables.

As I always stress, half the battle in the kitchen is cooking with quality produce. By using seasonal ingredients, you’ll be halfway there before you even light a match.

Recipes

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Stuffed sardines with watercress, beetroot and orange salad

New-season lamb with crushed potatoes, broad beans, preserved lemon and pecorino

Pot-roasted guinea fowl with leeks and kohlrabi

Local and seasonal produce, a lost art in the UK. At a recent congress in Navarra, Spain all the 'star chefs' from around the world attended to show off their prowess with seasonal vegetables. Not one British Chef.....

http://www.entrevinos.org/mike/

Linda Boyle, Horsham, UK

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