Asparagus

This highly sought after vegetable is one of just a few grown as a perennial with plants living up to ten years. The stalks grow up from the crown of the plant and are picked before they form fern-like leaves, resulting in a delicate flavour with the tips being the most succulent and delicious. Over the centuries, asparagus has been used as both food and medicine, reputedly helping with liver, kidney, bladder and even heart functions. It is also proven to have anti-inflammatory qualities helping with conditions such as arthritis.
The season is incredibly short, lasting only a matter of around six to eight weeks, making this early vegetable one of the most eagerly awaited on the seasonal calendar. The stalks should be soft without too much of a woody texture, but this some-times cannot be avoided as the season progresses, although it is possible to simply break off the woody end from the stalk. Buy fresh, store in the fridge, preferably with the ends sitting in water, but eat them soon.
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Honey

Honey remains one of the most natural sweeteners and many believe it has amazing health benefits. Over recent years, the media has hailed more exotic honey as the best, but there is nothing finer than sourcing local honey from the very bees busy working close to home. It is a delicious food in its own right and a wonderful ingredient to cook with.
At this time of year, when the dreaded hay fever starts, honey is even more sought after. It is believed that taking in heavy pollen in small amounts can desensitise sufferers to the lighter airborne pollen. This remedy works best with local honey and when embraced all year round, not just when symptoms start. Be wary of honey labelled as raw or organic as this can still be treated and it is almost impossible for honey to be truly organic given that bees travel large distances for their nectar. Some of the finest honey is that from a local beekeeper who may still warm the honey, but it is not rapidly heated or highly filtered like commercial honey, thus removing much of the goodness.
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Asparagus with bacon, egg and Dijon dressing

www.crateslocal.co.uk
Serves two

Ingredients:
Ten to twelve green asparagus spears
Four rashers thick back bacon
Two eggs
One tablespoon Dijon mustard
50g butter
Juice of one lemon
Salt and pepper to taste

Method:
• Slowly start to fry the bacon in a dry pan on a very low heat.
• Hard boil the eggs, leave warm in shells until ready to serve.
• Once the bacon starts to crisp, prepare the asparagus and dressing.
• Break the woody ends off the asparagus spears and boil or steam for around five minutes or until just softened.
• Melt the butter in a small pan, stir in the mustard, lemon juice and seasoning. Whisk thoroughly while heating gently.
• Shell the eggs and halve, place on top of the crispy bacon with the asparagus and pour over the warm dressing. Serve immediately.

Honey and sesame glazed chicken

www.crateslocal.co.uk
Serves four

Ingredients:
One whole chicken
150g runny honey
Three tablespoons soy sauce
Half teaspoon black pepper
Two tablespoons sesame oil
Four tablespoons toasted sesame seeds

Method:
• Pre-heat the oven to 190 degrees centigrade/gas mark 5. Line a shallow baking dish with baking paper.
• Divide the chicken into breasts, legs and wings and place on the lined dish allowing space between each piece.
• Put in the oven for a total cooking time of around 45 minutes, depending on the size of the chicken pieces.
• Combine the honey, soy sauce, sesame oil and pepper in a small pan and add in two tablespoons of water. Bring this glaze to the boil and simmer very gently.
• Turn the chicken pieces every ten minutes and pour over some of the glaze each time.
• Once the chicken is thoroughly cooked and covered in the glaze, sprinkle over the toasted sesame seeds.
• Serve with rice or potatoes, vegetables or salad.

essence info

Crates Local Produce, 24a Carfax, Horsham, West Sussex RH12 1EB
Telephone: 01403 256435
Websites: www.crateslocal.co.uk