A riot of colour: spring recipes
We’re halfway into the Spring season, and seeing a riot of colour coming back into nature. From blossom speckling the ground to trees putting out buds and shoots, and birds like blue tits and finches returning to British gardens, there are so many shades to be inspired by.
In this month’s blog, our caterers near Epsom are celebrating a riot of colour in their dishes, livening up recipes in style and flavour. We’ll be sharing some of our favourites today, as well as giving tips on growing locally (if possible!). Colour is also big on the wedding scene this Summer – just saying!
Here’s what’s on the menu for a riot of colour…
Oranges and lemons
You might think citrus trees are a bit exotic for the UK, but it is possible to grow them. According to Gardener’s World, the easiest varieties to grow are Citrus x limon for lemons and Citrus x aurantium for oranges (also known as Seville oranges). Since we’re talking about oranges and lemons, you’re probably wondering where limes feature – but these tend to need more tropical climates to thrive. Tips for growing include:
- Planting in a sheltered, sunny, south-facing pot
- Watering weekly, especially when warm
- Pruning in the spring and moving inside in winter
As for dishes, we’ve got you sorted. Our Chocolate lemon curd roulade is an instant crowd-pleaser and the perfect finish to a formal, sit-down meal. It’s made with lashings of chocolate sauce and plenty of fresh cream. But for something a little lighter, our lemon cheesecake hits the spot – or you could try individual citrus tartlets.
Green garden
Salads burst with freshness, flavour and nutrition – and they don’t have to be just for veggies or the figure-conscious. Our caterers near Epsom are well-versed in traditional combinations like Caesar (croutons, parmesan, anchovies) and Nicoise (tuna, egg, potato), but there are also more ‘modern’ takes inspired by Hawaiian poke bowls (popularised by Japanese cuisine).
You can grow many types of lettuce here in the UK, and the RHS lists three main types – Butterhead, Cos and Crisphead. The first are juicy and soft; the second are crisp; and the third are curly and crisp. Whatever variety you choose, they can be grown indoors when it’s cold or the seedlings need protection (such as from garden pests) and then moved outdoors in the spring. But, lettuces also do well in borders and in greenhouses too.
Red velvet
Crumbly or moist, dense or light, red velvet cake is among the best-loved of chocolate desserts. Straight from the Parties To Go kitchen are these mini morsels – just the thing for picky spreads and buffet feasts.
Wikipedia says that ingredients like brown sugar and beetroot juice are sometimes used to give it that rich red appearance, although traditionally, adding vinegar and buttermilk to the mix reveals the red undertone of the cocoa powder (anthocyanin). Modern cooks simply use red food colouring in the cake.
The origins of red velvet differ; it’s linked to the abolition of slavery and considered a Black soul food, but it’s also thought to have been invented during wartime rationing and for a time, was pioneered by the famed Waldorf-Astoria restaurant in New York.
However it’s made and whoever invented it, we can all agree: it’s positively delicious!
Get in touch with our team of cooks
And there you have it – a riot of colour. Whatever you’re planning for your next event, plan it with us. Talk to our team of caterers near Epsom today!
