Fresh seasonal asparagus, chives and a hint of lemon are featured in Chicken and Asparagus a la King. They’re baked in ready made puff pastry shells, making this a time saving and easy recipe. But the impressive presentation makes them fit for a king. Or queen.
If you’re looking for an easy chicken recipe that’s budget friendly and includes ingredients you likely already have on hand, Spicy Mustard Chicken is for you. The secret is the sweet, spicy and tangy glaze.
One of the first signs of spring is when local asparagus breaks ground. Asparagus Pesto Penne is a light and lemony pasta dish with a simple fresh green pesto made with the asparagus stalks.
Cornish Pasties are like a hand held version of a meat pie. You can eat them with a knife and fork too but according to the PGI they can only be filled with beef, potato, turnip and onion and the only seasoning can be salt and pepper. They’re then folded into a D shape and baked. The rules are strict, but only if you’re planning to sell them so there’s no need to worry about making them at home.
This recipe for Potato Bread was featured in the 2007 edition of Food and Drink Magazine. It’s made with mashed potatoes, grated raw potatoes and loads of roasted garlic. Because this rustic loaf doesn’t have any yeast, it has a denser texture similar to a scone. But don’t be fooled by its simplicity. It’s hearty and delicious.