“Spring is nature’s way of saying, ‘Let’s party!’ ” -Robin Williams
With the gloomy days of January and February behind us, there is always a noticeable raising of spirits in the Archie’s household when spring rolls in. It’s out with post-Christmas blues, and in with a fresh attitude to mimic nature’s bloom. Longer daylight hours and a new season of flavours and ingredients give you every excuse to host dinner parties of culinary delights.
So with a spring in your step, try making our Rabbit Ragu recipe with tagliatelle and a glass of chilled white wine – a perfect winter-to-spring fusion.
To serve: Spoon your rabbit ragu over your tagliatelle and serve with some chopped
parsley and parmesan with a little drizzle of extra virgin olive
Wild Garlic, Asparagus, Purple Sprouting Broccoli, Jersey Royal New Potatoes, Peas, Radishes, Rocket, Samphire, Spinach, Spring Onions, Watercress, Wild Nettles, Rhubarb.
Basil, Chervil, Chives, Coriander, Dill, Mint, Nasturtium, Parsley (curly), Sage, Sorrel, Tarragon.
Rabbit, Lamb, Wood Pigeon.