As the sun re-emerges and we feel that warmth on our backs once again, here are five spring recipes that pair wonderfully with REAL Kombucha. Each of these have come from wonderfully innovative chefs we’ve had the pleasure of working with. Several of these recipes offer the opportunity to get out and get foraging, making the most of this glorious change in season. Hit the shop below and fill your fridge, ready for a weekend of Springtime fancies.
Tobyn Excell: Cauliflower, brown crab and ramsons
As far as we’re concerned, Spring recipes are a welcome excuse to get outside and gather wild garlic. Few people use ramsons as well as Tobyn Excell, a chef who marries innovation with tradition in an entirely unique way. As part of our REAL Chefs project last year, he knocked together this amazing spring-foraged creation.
Kirk Haworth: Toasted nettle Caesar, asparagus, green apple & fennel
With a focus on sustainability for people and the planet, Kirk Haworth is a leading figure in British plant-based cookery and is spear-heading a mission to improve chef’s wellness in the wider industry. “Sustainability is not just about the earth, the food or the ingredients – it’s about people, and creating a lifestyle that’s sustainable for all of us to coexist in good health.” We’ll drink to that, and we’ll do so while knocking together one of our favourite Spring recipes.
Ollie Templeton: Hake with spring vegetables
Ollie is the head chef at Carousel, an award-winning restaurant and creative hub in London where he serves his own dishes during lunch and brings in guest chefs from across the world to cook unique collaborative dinners. As Spring recipes go, it doesn’t get much more verdant than this one. Green vegetables, herbs and fresh fish form the cornerstone of a light and delicious meal.
Elliott Lidstone: charred leek, goats curd, Jerusalem artichoke crisps
One of those dishes that lingers on your palate and in the back of your mind for days afterwards, we tried this light starter at Bristol’s Box-E in early 2019 and we come back to it again and again. The goats curd and charred leak are a real delight, creating a perfect, melted juxtaposition with the crispy artichoke chunks. You could experiment with either Dry Dragon or Royal Flush as a pairing here, as this dish will revel in notes from each of them – a light fruitiness from Royal Flush or a citrusy zing from Dry Dragon.
Andrew Clarke: Thai-inspired fish soup
Elsewhere on this Spring recipes smorgasbord we’ve stuck to light dishes, heavy on the vegetables. We’re finishing off with something that pings in the mouth but lines the stomach. Interestingly enough, Andrew Clarke’s soup uses our Royal Flush not just as a pairing but also as an ingredient in the recipe, proving that a delicious premium kombucha can be a very versatile thing to have in your kitchen. Dig in!