lovely bit of pasta and salad big flavor
a really complimentary salad to go with
it let’s start off with the sauce want
to slice up the spring onions a couple
of tablespoons of olive oil goes into a
pan follow that with the spring onions
the end of the asparagus but just trim
that off get rid of that then these
lovely stalk area here just slice those
right down to the tips and the tips are
sort of like the alloy wheels do you
know I mean you don’t want to be
chopping those up you want to sort of
yet see them they’re dead posh we’re
going to grab that and put that in with
the spring onions as well frozen peas
about 300 grams goes in there and then
handful of mint why don’t you add a
little bit of flour as soon as the
flowers got stirred in go in with around
about a pint of milk I’m just going to
use semi-skimmed just to cover it and
that flour would just start to thicken
it or will flavor all start just pulling
out of those beautiful veggies
straightaway we’ll kind of simmer that
it will be incredible right next your
pasta fettuccine very similar to
tagliatelle I only want about 320 grams
make sure you season it with some salt
these are my two salad heroes here got
some nice gem here or you could use
romaine or around lettuce and I’ve got
these this is called on de Bourgh
chicory half it lengthways and then I’ll
just quarter it do as much or as little
as you want and just put that in the
bowl somehow it makes the salad a little
bits or chunkier to finish off this
salad I want whole mint leaves you want
a little pile of those and then tarragon
gorgeous
let’s do a dressing let’s go two
teaspoons of Dijon mustard then we want
to go a teaspoon of honey a tablespoon
of extra-virgin olive oil and then I
want the juice of one lemon yogurt goes
in about one or two heaped tablespoons
you want some seasoning salt and pepper
mix that up it’s good I’m just gonna
angle this sauce like this look at the
color change as I whip it up all of a
sudden it’s starting to look a little
bit
Kermit the Frog like look that’s what I
like smooth and chunks as well let’s
just turn that off heat wise our last
little part to this story
beautiful flakes of smoked trout about
250 grams into there it’s going to be
absolutely gorgeous so pastor comes off
pour that beautiful fettuccine into
there and pour in about half a cup of
that starchy cooking water I’m going to
squeeze in the juice of half a lemon
beautiful
you
a really complimentary salad to go with
it let’s start off with the sauce want
to slice up the spring onions a couple
of tablespoons of olive oil goes into a
pan follow that with the spring onions
the end of the asparagus but just trim
that off get rid of that then these
lovely stalk area here just slice those
right down to the tips and the tips are
sort of like the alloy wheels do you
know I mean you don’t want to be
chopping those up you want to sort of
yet see them they’re dead posh we’re
going to grab that and put that in with
the spring onions as well frozen peas
about 300 grams goes in there and then
handful of mint why don’t you add a
little bit of flour as soon as the
flowers got stirred in go in with around
about a pint of milk I’m just going to
use semi-skimmed just to cover it and
that flour would just start to thicken
it or will flavor all start just pulling
out of those beautiful veggies
straightaway we’ll kind of simmer that
it will be incredible right next your
pasta fettuccine very similar to
tagliatelle I only want about 320 grams
make sure you season it with some salt
these are my two salad heroes here got
some nice gem here or you could use
romaine or around lettuce and I’ve got
these this is called on de Bourgh
chicory half it lengthways and then I’ll
just quarter it do as much or as little
as you want and just put that in the
bowl somehow it makes the salad a little
bits or chunkier to finish off this
salad I want whole mint leaves you want
a little pile of those and then tarragon
gorgeous
let’s do a dressing let’s go two
teaspoons of Dijon mustard then we want
to go a teaspoon of honey a tablespoon
of extra-virgin olive oil and then I
want the juice of one lemon yogurt goes
in about one or two heaped tablespoons
you want some seasoning salt and pepper
mix that up it’s good I’m just gonna
angle this sauce like this look at the
color change as I whip it up all of a
sudden it’s starting to look a little
bit
Kermit the Frog like look that’s what I
like smooth and chunks as well let’s
just turn that off heat wise our last
little part to this story
beautiful flakes of smoked trout about
250 grams into there it’s going to be
absolutely gorgeous so pastor comes off
pour that beautiful fettuccine into
there and pour in about half a cup of
that starchy cooking water I’m going to
squeeze in the juice of half a lemon
beautiful
you
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