Sally’s Picks of the Season
Spring has officially sprung, and haven’t we been waiting long enough for it? As the glorious sunshine breathes new life into the British Isles, the bounty it brings to our kitchen here at The Pem is nothing short of spectacular. Here, our fantastic Chef Sally Abé has listed her favourite picks of spring and summer, highlighting the very best produce the UK has to offer and celebrating the unique flavours and versatility from the stars of this season’s harvest.
Globe Artichokes
Globe artichokes, with their striking, layered appearance and unique flavour, are a late spring and early summer favourite, usually in season from May to July. This thistle-like vegetable has a tender heart and meaty leaves, offering a slightly nutty and sweet taste. Preparing globe artichokes can be an art in itself, involving trimming and cooking to reveal their delicate heart. They can be steamed, boiled, or roasted, often served with dips like lemon aioli or melted butter to complement their natural flavours. Globe artichokes pair beautifully with garlic, lemon, and herbs such as thyme and parsley. Here at The Pem, we have a beautiful ‘Stuffed Globe Artichoke’ that we serve with wild garlic velouté, sunflower seeds, and barley. Globe Artichokes also work well in salads, pasta dishes, and antipasto platters, bringing a touch of elegance and a distinctive taste to a variety of culinary creations.
English Asparagus
English asparagus, with its tender spears and distinct, earthy flavour, is a springtime treasure. In season from late April to early June, this vibrant green vegetable is a versatile ingredient in a variety of dishes. Its crisp texture and slightly bitter notes are enhanced by simple preparation methods, such as steaming or grilling. English asparagus pairs beautifully with rich, creamy flavours, such as the delicious ‘Wye Valley Asparagus Tartlet’ with creamy Stitchelton cheese and a salad of fine herbs. We also feature it as an accompaniment to our ‘Glazed Guinea Fowl Breast’ served with stuffed morels and chicken velouté. At home, asparagus also complements dishes featuring eggs, making it a star in dishes like frittatas and quiches. For a light and refreshing option, toss it with olive oil, lemon zest, and shaved Parmesan for a delightful salad.
English Peas
Sweet and tender, English peas are a quintessential part of the spring harvest, typically available from May through July. These vibrant green pearls bring a natural sweetness and a pop of colour to any dish. Freshly shelled, they can be enjoyed raw in salads, lending a crisp texture and a burst of sweetness. When cooked, English peas become a comforting addition to risottos and pasta dishes, balancing rich flavours with their delicate sweetness. Pair them with mint for a classic combination, or with pancetta and Parmesan for a savoury twist. Their versatility and bright flavour make them a delightful ingredient in a wide range of culinary creations and make the perfect accompaniment to our ‘Barbecued Scottish Langoustine’ main course, served with lemongrass and English wasabi.
Dorset Crab
Dorset crab, harvested from the pristine waters off the Dorset coast, is a true gem of the seafood world, available year-round but at its best from April to November. Known for its sweet, succulent meat and delicate texture, Dorset crab is a versatile ingredient that can elevate a wide range of dishes. The crabs are caught using sustainable fishing methods, ensuring both the quality of the catch and the preservation of the marine environment. The white meat of the Dorset crab is prized for its sweetness and tenderness, making it perfect for dishes where its flavour can shine through. It is delicious in simple preparations, such as dressed crab served with a squeeze of lemon, a sprinkle of sea salt, and a dash of black pepper. The brown meat, richer and more intense, is excellent in sauces and spreads. Here at The Pem, we’ve incorporated the best of both in our ‘Dorset Crab Crumpet’ starter, with oat and brown crab hollandaise to bring a touch of coastal deliciousness to your table. Dorset crab pairs wonderfully with fresh, vibrant flavours like avocado, citrus, and herbs such as dill and chives. It’s also a fantastic addition to pasta dishes, risottos, and salads, where it can be showcased as the star ingredient.
Jersey Royals
Jersey Royals, the crème de la crème of new potatoes, are a springtime delight, typically in season from late March to July. Grown exclusively on the island of Jersey, these potatoes are renowned for their unique, nutty flavour and firm, waxy texture. The island’s rich, sandy soil and mild climate create the perfect conditions for cultivating this exceptional crop. Jersey Royals are traditionally grown on steep slopes called cotils, where they are harvested by hand to ensure their delicate skins remain intact. Boiled or steamed with a touch of butter and fresh mint, Jersey Royals are a quintessential side dish that complements a variety of spring and summer meals. Their subtle sweetness and creamy texture also make them a perfect match for salads, where they pair beautifully with ingredients like spring onions, radishes, and a tangy vinaigrette. We blitz ours into a sensational ‘Chilled Soup of Jersey Royals’ served with lovage and salt and vinegar crisps. And, for that extra touch, you can add Exmoor caviar for some added luxury.
Sally’s ethos is all about using the best of great British seasonal ingredients, and she works with longstanding, trusted suppliers when it comes to all our produce – the same people she knows attach the same importance to quality and sustainability as she does. Celebrate these sensational British delights here with us at The Pem or whip up your very own Sally Abé-inspired menus at home!
