Linguine with Lamb and Herb Meatballs in Tomato and Caper Sauce.

 

In a saucepan mix together tomato passata, a dash of good vinegar, a teaspoon of sugar, some chilli flakes, salt and white pepper and a good portion of washed capers.

Keep this on a low heat to reduce to a sauce.

While the sauce is reducing make your meatballs.

In a bowl add to your lamb mince lots of finely chopped herbs, I used mint, parsley, dried oregano, marjoram, the soft tips of rosemary and thyme. Also add lots of garlic that has been crushed in a mortar and pestle, chilli flakes, seasoning, a glugg of worcester sauce and a dash of tabasco.

Mix thoroughly, this is best done with your hands. When you think you have mixed it enough keep going!

When thoroughly mixed roll into meat balls of any size you desire and place in the fridge to firm up.

Put your linguine (or spaghetti) on to cook in salted water. 

Gently fry the meatballs in a pan with some oil occasionally moving them around so they colour on all sides, when they are cooked add some sauce to the pan and cover the meatballs.

Drain the pasta when it is three quarters cooked and place in the sauce to finish cooking.

Serve with lots of parmesan or pecorino. 

Baked Asparagus with Wild Garlic Salsa Verde.

 

Trim the woody ends from the asparagus then peel off the tougher outer skin at the base of the spears.

Place in a roasting tray and roll in olive oil, add a few small dabs of butter and season.

Place in a pre heated oven to bake at 180 degrees timings vary depending on the thickness of the spears but usually 8-12 mins.

While the asparagus is baking add wild garlic leaves, mint, capers, extra virgin olive oil, lemon juice, dijon mustard and a small amount of good vinegar to a blender and blitz into a paste.

I also added some garlic mustard (jack by the hedge), another edible foraged plant I found close by the wild garlic, you could also add other foraged edibles or other soft herbs such as tarragon, parsley or chervil.

Serve with the baked asparagus

Borlotti Bean and Chestnut Soup.

In a pan sweat down carrot, onion, celery and leek in oil. Season with salt and pepper and add some finely chopped thyme, cook until softened then add a tin of borlotti beans(including all the liquid at the botton of the tin), chestnuts and some chicken or veg stock.

Cook until the chestnuts and carrot have softened, blitz in a blender and return the soup to the pan - add a little water if it is too thick and taste to check the seasoning  - adjust if nescassary.

Once reheated serve with a few reserved beans, chopped thyme and some chopped chestnuts - you could also add some crispy bacon or sauted mushrooms for an extra seasonal flavour hit.