Spelt Tempura Asparagus with Aioli

Gavin WrenRecipes, Small Bites, Spelt & ancient grains, Starters, Vegetables, Vegetarian

It's time to take advantage of the beautiful British asparagus season, what better way than simple spelt tempura asparagus, served with a delicious garlicky aioli. This may sound complicated, but they are such simple recipes that give a feeling of mastery and sound utterly seductive. These vegetarian dishes make beautiful starters which your guests will be seriously impressed with.
There are recipes in this world which are hurried through the dining room with an aura of devout reverence, as their presence at the table embodies the pinnacle of gastronomic endeavour. I have always held tempura in such lofty esteem, regarding it a delicacy of such immeasurable finesse, that it would be sacrilege for a homely cook of my standing to even attempt it. God forbid.

Yet, after an afternoon of frolicking with flour, ice cold sparkling water and the most beautifully fine, delicately fresh, organic British asparagus, tempura's spell has been broken. I now feel comfortable sharing this delicacy with you, fully believing that it is within the reach of every single one of us, because it is beautifully simple.

Ladies and Gentlemen, I bring you Spelt Tempura Asparagus with Aioli.

Spring, along with the asparagus season, has well and truly sprung. The past few days of high twenties... come and read more...

Celeriac Remoulade

Gavin WrenRecipes, Side dishes, Vegetables, Vegetarian

Celeriac Remoulade is a classic french vegetable side dish which is no-cook uses just a few simple ingredients to gives this root vegetable a creamy mustardy tang. It's a great accompaniment now that autumn is upon us and celeriac comes into season. It's also a versatile vegetarian dish and keeps well in the fridge if you need to make ahead!
Celeriac Remoulade is a classic french vegetable side dish which involves no cooking and uses just a few simple ingredients to gives this root vegetable a creamy mustardy tang. It’s a great accompaniment now that autumn is upon us and celeriac is coming into season, as well as being super versatile and vegetarian to boot, plus it keeps well in the fridge if you need to make ahead! Just Awesome. I’m completely overjoyed to be publishing this recipe. It’s been a long time coming, having langsuished on my ‘make-for-the-blog’ recipe list for nearly a year, coiled up and ready to leap into action like a collapsible table at a church fair. Celeriac remoulade falls categorically into the genre of classic recipes. If they reformed education to deal with things that really matter in life, these are the dishes which should be on the national curriculum. Along with a sturdy knowledge…