Ingredients in Season

As we are moving away from winter and towards spring there are a variety of delicious ingredients that are currently in season. Here are a few of my dish suggestions.

Ingredients in season:
Sardines
Spring Onions
Clams
Cockles
Mussels
Oysters
Seabass Venison

  • For the sardines try to buy them fresh, then grill them and place on top of toast with a tomato compote – a delicious starter or light lunch, quick and easy to prepare!
  • Try spring onions in mashed potato. Prepare your mash and when adding in your butter add a handful of chopped spring onions along with seasoning. – A great change from plain mash!
  • Combine clams and cockles to make a chowder serve this with a lightly pan fried fillet of brill – easy to make, a great for a dinner party dish.
  • You can’t go wrong with the classic French dish Moules mariniere. This dish has a wonderful creamy and garlicky flavour you can’t help but mop up the sauce with baguette bread.
  • Oysters I prefer to not complicate their delicious delicate flavour. Serve on ice and with some lemon wedges, Tabasco sauce and pickled red onion.
  • For seabass simply pan fry with a bit of butter, serve with wilted spinach and horseradish mash.
  • One of my favourite dishes is pan fried venison loin served with sticky red cabbage, potato rosti and chocolate jus – amazing!

Have a go at home and enjoy the current seasonal produce. Or put your feet up and visit our Winepress restaurant at Donnington Valley Hotel & Spa and enjoy a dish!

Kelvin Johnson
Head Chef
Donnington Valley Hotel & Spa