We’ve teamed up with the very talented West Country chef, Emily Lampson to bring you gorgeous speedy seasonal recipes.

Emily  was the chef at The Kingham Plough gastropub restaurant in Gloucestershire, having previously worked in Florence and at The Fat Duck. She was one of the winners of 2014’s season of the Great British Menu. She’s the master of delicious quick cooking as she’s the mum of four children!

 

Pea & Mint Soup (serves 4)

2 x Shallots
2 x garlic cloves
1 x litre Chicken Stock
500g frozen peas
2 x tablespoons of Olive Oil
2 Sprigs of Mint
Mint leaves
4 tablespoons of Natural Yoghurt
Plenty of Black Pepper

Finely chop and fry the shallots in the olive oil until soft, crush the garlic cloves and cook for a few minutes. Add the chicken stock, bring to the boil and add 500g peas and couple of sprigs of mint. Blitz as soon as it comes back to the boil. Add a spoonful of yoghurt and mint leaves to each bowl.

Serve hot or chilled. If chilling – place over an ice bath so it stays lovely and green.

Delicious served with flat bread and grilled halloumi.

 

Simply Heavenly Strawberry Ice cream

 

1.3 kg Strawberries (or any soft fruit)
450 caster sugar
250g double cream
Squeeze of lemon juice

The simplest and freshest ice cream which works with any soft fruit……we love it with strawberries!  For every 1.3kg of fruit puree, bring 450g caster sugar and 250g of double cream to a simmer and stir until the sugar has dissolved. Stir into the fruit purée, and a squeeze of lemon and churn. Place in the freezer.