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Lucy Boyd
Kitchen Memories
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SPRING
BROAD BEANS AND PEAS ON TOAST WITH PARMESAN, ROCKET AND A POACHED EGG
FOR 4
PENNE WITH BRAISED ARTICHOKES AND PANCETTA
FOR 4
LAMB CUTLETS SCOTTADITO
FOR 4
AN EARLY SPRING SALAD OF SEA KALE WITH VIOLA FLOWERS, ORANGE, PURSLANE AND MAYONNAISE
FOR 4
LEMONY CHICKEN WITH FRESH CORIANDER
SERVES 4
SPICED BASMATI RICE FOR 4 (GENEROUSLY)
FOR THE GARAM MASALA
GUINEA FOWL WITH PROSCIUTTO, MASCARPONE AND LEMON
FOR 4
BROAD BEANS AND MINT FOR 4
BROAD-LEAVED ROCKET
COOKING WITH ROSE
CAMONE TOMATO, COPPA DI PARMA AND RICOTTA SALAD
FOR 4
RABBIT STEW
FOR 4
EARLY MARCH
FLATTENED CHICKEN WITH HERBS AND LEMON
FOR 4
BROAD BEAN SALAD
FOR 4
ROSE’S ORIGINAL CRÊPE RECIPE THAT SHE BROUGHT BACK FROM PARIS IN THE ‘70S
MAKES 10–12 PANCAKES
FOR THE PANCAKES/CRÊPES
FOR FRYING
SPRING MINESTRONE
FOR 6
SEA BASS WITH PORCINI AND SPRING GREENS
FOR 4
SLOW-ROASTED SHOULDER OF LAMB WITH PEAS AND BROAD BEANS
FOR 4
POTATO GRATIN WITH PARMESAN FOR 4
UGLY BISCUITS … BRUTTI MA BUONI; UGLY BUT GOOD
FOR ABOUT 30 BISCUITS
EDIBLE FLOWERS
RECIPE FOR A PLATE OF FRIED FLOWERS AND BUDS – ARTICHOKES, CAPERS AND BORAGE FOR 4
FOR THE BATTER
PETERSHAM
PENNE CARBONARA WITH ASPARAGUS
FOR 4
FERGUS AND THE TRIP TO THE ISLE OF BUTE
LANGOUSTINES WITH MINER’S LETTUCE (WINTER PURSLANE), MAYONNAISE AND SWEET MARJORAM
FOR 4
BRAISED SPINACH
FOR 4
DEVILLED CRAB
FOR 4
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