Lamb with peas and broad beans, caponata and vignarola: Conor Gadd’s recipes for Italian-style spring vegetables

Buttermilk-marinated lamb with fresh peas and broad beans, a classic Sicilian aubergine dish, and a vegetable-stuffed Roman spring stew Spring is arguably the most exciting time for a chef, or cook. The long – really long – winter has come to an end and, as the shadows shorten, the list of ingredients lengthens: peas, broad beans, wild garlic, spring lamb … It is where nature comes into her own, because, as if by design, all of its bounty goes together in the most wonderful, natural and understated way. Continue reading...

Go to News Site