An extended weekend provides the perfect opportunity to enjoy a relaxed meal outdoors, especially under the warm spring sun. These recipes are not only light but also quick to prepare. The first peas of the season are just as delightful as asparagus, making a wonderful starter. Consider serving individual poussins, or opt for a spatchcock chicken that everyone can share.

Stracciatella, which translates to “little rags” of cheese curds, pairs beautifully with salty prosciutto. If stracciatella is unavailable, burrata is a fine alternative.

Serves 4

• Approximately 40 young pea pods
• Olive oil
• 400g stracciatella or burrata
• 8 slices of prosciutto
• 1 small bunch of mint, leaves picked
• 4 slices of toast

Instructions

1. Dress the pea pods with a drizzle of oil and a pinch of sea salt. Cook them in a skillet or on a grill over high heat until they achieve a charred texture. Transfer to a serving bowl and let them cool slightly.

2. On a serving platter, place the stracciatella in a corner, arrange the prosciutto beside it, and add the toast. Tear the mint leaves over the stracciatella, drizzle with oil, and season with salt and a sprinkle of black pepper, then serve.

Grilled Little Gem Lettuce with Anchovies

Grilled lettuces can be surprisingly flavorful, and the little gem variety is sweet and crunchy, holding up well to cooking. Combined with smoky romesco, bold anchovies, and a refreshing parsley and shallot salad, this dish makes for a delightful light lunch or mezze.

Serves 4

Ingredients

For the romesco:
• 2 thin slices of stale bread
• 80ml olive oil, plus extra
• 120g toasted almonds
• 200g roasted red peppers from a jar, ideally piquillo
• 2 tomatoes
• 1 tsp paprika
• 2 cloves of minced garlic
• 40ml good sherry vinegar

For the parsley salad:
• 1 shallot
• 1 bunch of parsley, leaves picked
• Juice of ¼ lemon
• 25ml olive oil
• 2 heads of gem lettuce, outer leaves removed, cut in half and washed
• 8 anchovies

Instructions

1. For the romesco, drizzle the bread with oil and grill. In a food processor, combine it with the almonds until finely crumbled, then add the remaining ingredients and pulse until well chopped, ensuring some texture remains.

2. Prepare the salad by peeling and halving the shallot, then slicing it into thin half-moons. Toss with parsley, lemon juice, and a drizzle of olive oil.

3. Brush the cut sides of the lettuce with oil and griddle over high heat for 2-3 minutes until charred. Cut each half again, place on a plate, top with the romesco, a couple of anchovies, and the salad. Finish with a drizzle of olive oil before serving.

Herbed Poussin with Lemon and Crispy Crushed Potatoes

This dish, featuring fresh herbs, lemon, and the rich flavors of anchovies, mustard, and paprika, is sure to impress guests. Reserve any leftover butter for drizzling over blanched cabbage or steak.

Serves 4

Ingredients

For the herb butter:
• 150g unsalted butter, at room temperature
• 1 tbsp chopped oregano
• 1 tbsp chopped parsley
• 1 tbsp chopped tarragon
• 1 tbsp diced shallot
• 2 anchovies
• 1 tsp Dijon mustard
• 1 tsp smoked paprika, plus extra for the sauce
• Zest of 1 lemon

For the poussin:
• 200ml duck fat or vegetable oil
• 15 boiled baby potatoes
• 4 spatchcocked poussins (consult your butcher)
• Olive oil
• Juice of 1 lemon
• 75ml white wine
• 200ml chicken stock
• 50ml cream
• 3 sprigs of chopped rosemary
• 2 crushed garlic cloves

Instructions

1. Start by making the herb butter. Blend all ingredients in a food processor until combined.

2. Preheat the oven to 180C fan/gas 6. Pour duck fat (or oil) into a roasting tray and place it in the oven. Gently crush the potatoes with the palm of your hand so they’re cracked but not falling apart. Arrange them evenly in the tray and roast for about 30 minutes.

3. In the meantime, place a pan over medium heat, rub the poussins with sea salt and olive oil, then cook them skin side down until browned. Transfer to the oven on a tray for about 14-16 minutes. After cooking, drizzle with lemon juice and a pat of herb butter, then set aside.

4. While the poussins are in the oven, prepare the sauce by adding white wine to the pan, reducing by half before adding the chicken stock. Allow it to thicken, then stir in the cream and season with salt and an extra pinch of paprika.

5. Using a sharp knife, cut each poussin in half through the breast. Serve on plates, pour the sauce and any remaining butter over them. Take the roasted potatoes from the oven, combine with rosemary and garlic, and serve alongside the poussins.