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Spring meals in lockdown...(7 Posts)
Last night we had a really lovely dinner of baked chicken in a lemony sauce with fresh greens and it really made me realise we need to move to more summery food. But of course, in lockdown it's easier to do the bolognaise/shepherdspie/curries/stews of winter. Or at least, it seems easier.
Anyone have any ideas on things we can do? The odd salad is fine but realistically, lettuce doesn't last as long so I'll only have it available for a couple of days after my weekly shop.
I have chickpea and tahini patties I've been wanting to try for ages .... but haven't been able to track down any chickpeas! So that's out. They're served with Tsatiki and work as a burger too.
Do you eat fish? I always find fish dishes a bit more spring like! Simple things like cod wrapped in pancetta with green veg and jersey royals or blackened salmon fillets with a chilli and mango salsa.
Or quiche? (Mary Berry’s leek and Stilton quiche is fab!)
Haloumi is lighter, nice on skewers with cherry tomatoes and peppers.
This is cheap and keeps well for a few days in the fridge www.bbcgoodfood.com/recipes/summer-pistou
We have had chargrilled lamb with homemade flatbreads, tomato and feta salad and tzatziki. Green salad too if available or maybe coleslaw if not.
Pasta Primavera, you can't get more Spring like than that! It's easily made from freezer/storecupboard essentials too.
Chilled soups say springtime too, try Vichyssoise (potato & leek) or gazpacho or borsch.
Salade Niçoise is a good store cupboard salad or bean or green lentil salad with vinaigrette works well if green leaves are difficult to get.
These are good ideas, thank you.
@AtleastitsnotMonday we do eat fish but I'm not great about cooking it but you're right, this is a good opportunity. Will get some in if possible.
The lamb with flatbreads, tomatoes etc is also a great idea - we love lamb but are still in very wintery lamb mode. Thinking about it, I've also often done lamb neck fillets in cubes, with tomatoes and other veg on skewers at bbqs. Works will with humous or tzatiki. Or as a couscous salad with pomegranate.
Other ideas good too, thank you. I haven't used lentils as the core of a dish for ages, but I always have them as I use them to bulk up stuff and add nutrition often. Thanks for that!
We are loving loaded hummus at the moment, although you do need either hummus or chickpeas to make your own which can be hard to get hold of...we vary the toppings based on what's in the fridge, so maybe spiced grilled lamb or chicken, halloumi, cherry tomatoes, shallots, rocket, cucumber, pomegranate seeds, herbs, grated carrot, pickles, feta, toasted seeds...it's a pretty endless list of what goes well. Then we just serve with toasted flatbreads/pitta/sourdough/whatever bread you can get. We make it
On one big platter and everyone digs in with their own bread and takes their favourite bits.
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