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  • Liz Earle Wellbeing

    A SPRING Menu

    Mar 06, 2019 4 minutes
    RECIPES BY NICO GHIRLANDO
    PHOTOGRAPHY BY KATHRIN McCREA

    All recipes serve 4

    Asparagus with sauce vierge and cheesy potato croquettes

    Pink peppercorn-crusted rack of lamb with new season peas and radishes served with salsa verdetossed Jersey royals

    Shortcrust rhubarb tart with no-churn cinnamon ice cream

    Starter

    Asparagus with sauce vierge and cheesy potato croquettes

    • 6 asparagus spears per person, 4 if particularly large

    FOR THE SAUCE VIERGE

    • 100ml olive oil• 1 tsp coriander seeds• ½ tsp fennel seeds• 1 tsp cumin seeds• 1 large tomato, skinned, de-seeded and finely diced• 1 shallot, finely diced• ½ bunch of chives, finely sliced• 1 lime, segments peeled• 2 tsp red wine vinegar• Sea salt

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