In Season: April

Rhubarb rabarbaro
Early rhubarb appearing in the shops is always cause for celebration. Their arrival signals nature saying a cheerful cheerio to the cold winter months and the promise of spring just around the corner! The vibrant pink colour is not only pleasing on the eye… it’s delicious too!

At Angelina’s Jenny makes a fabulous poached rhubarb compote which provides an excellent accompaniment to a creamy vanilla pannacotta (and as rhubarb is almost 95% water and contains no fat it’s healthy too… obviously the sugar in the poaching liquor may affect this a little, but lets focus on the positives!)

Watercress crescione
Watercress soup became the height of fashion in Victorian times when it was believed to cleanse the blood, nowadays Watercress is being heralded as a true natural superfood. It contains more vitamin C than Oranges, more calcium than milk and is brimming with over 15 vitamins and minerals. More importantly it’s delicious, traditionally used in salads, at Angelina’s we like to turn it into the most vibrant green summer soup, served with creamy mascarpone for a little indulgent touch!

Also in Season:

... and towards the end of the month - Asparagus (for which the phrase "back by popular demand" would be the understatement of the century!)