Spring and Summer

Strawberry Salad

Beginning of May is usually when the British strawberry season start, and reach its peak during June and July, and end at the end of September

Ingredients

Strawberry
Half an orange
Bunch of mint leaves
Icing sugar or honey

Methods

Quartered the strawberry, add to a bowl
Squeeze the juice of half an orange, adjust to taste
Roughly chopped the mint leaves
Dust with icing sugar, or drizzle with honey

Sauteed Asparagus

The British asparagus season begins from the end of April until June and is a rich source of vitamin K and vitamin C

Ingredients

Bunch of asparagus
1 cloves of garlic
Half inch of butter block

Methods

Set the hob medium heat
Add butter
Add garlic when the butter melt, stir the garlic and make sure it does not brown for few minutes
Toss in the asparagus, cook for roughly 10 minutes, turn regularly. The asparagus should be crunchy and not over cook

Poisson Meuniere with capers

Halibut season start from March and September. However any white fish will be suitable for this dish. The ratio of butter and olive oil can be adjusted to taste.

Ingredients

Halibut fillets
Capers
1 inch of butter block for each filet
Olive oil
Corn starch/ Flour
(Optional)
Pepper ( preferably coarsely grind)
Parsley
Lemon

Methods

Set the hob high heat
Dust the fish fillet with corn starch
Throw in butter and a spoonful of olive oil
Fry the fish for 2 minutes on each side
Remove to a preferably hot plate, cover with aluminium foil
Add a spoonful of capers for each fillets. Stir for 1-2 minutes
Spoon the capers butter sauce over the fish fillet. Garnish with parsley and a squeeze of lemon juice and pepper