Gourmet Seasons Spring 2011 Edition (Apr 11)

As we leave the cold wintery nights behind, Spring is an exciting time. As Winter dishes are more often long-slow cooked foods, early Spring sees things start to lighten a little. John Retallick shares some recipes to inspire you using seasonal produce like morels and lamb. He also talks to a Welsh chef who champions local Welsh produce and has travelled the world to spread the word! Find out what key ingredients are in season now and how to use them on your menu. As ever, we have been extremely busy. Find out what we have been doing over the last few months, from Westminster Kingsway College to Lyon.
As we leave the cold wintery nights behind, Spring is an exciting time. As Winter dishes are more often long-slow cooked foods, early Spring sees things start to lighten a little. John Retallick shares some recipes to inspire you using seasonal produce like morels and lamb. He also talks to a Welsh chef who champions local Welsh produce and has travelled the world to spread the word! Find out what key ingredients are in season now and how to use them on your menu. As ever, we have been extremely busy. Find out what we have been doing over the last few months, from Westminster Kingsway College to Lyon.
To find out more go to.... www.gourmetclassic.com