Appreciating ingredients is what we are about here at Whealfood.
We have enjoyed the introduction of Asparagus in our recipes since it came into season in April. Its been a lovely gift that we have savoured and loved using. Asparagus is now going out of season. As vegetables go out of season, new ones come in. That’s what I love about eating seasonal , the larder is transient and forever changing. When new ingredients arrive they open up a whole new realm of recipes . You also really get to know the ingredients that you cook with as they are more of a treasured commodity. The fact that the ingredients grow and live in the same seasons as you do gives you a better connection and feeling of satisfaction in using them.
I thought that I would try experimenting using strips of cabbage as tagliatelle in this recipe , lightly cooked in butter until al-dente. It worked really well and is a healthy alternative for pasta, if you haven’t tried it then I would recommend it as its quick and easy. I made a cauliflower cheese a few weeks back that is the inspiration for the sauce in this recipe. Roasted cauliflower cheese is the best, luxurious and moreish . I use fried bacon to add a depth of flavour to the sauce but you can leave it out if you wish.