Delicious restaurant options and a spring recipe to try at home
Lead image: Danny McManus for The Prancing Stag
Ondine Oyster & Grill
The seafood and shellfish specialist in the heart of Edinburgh’s Old Town has a seasonal set menu, which changes regularly. The recently launched Prix Fixe menu includes 2 courses for £24 or 3 for £29, with dishes such as minted pea velouté, north sea cod with wild garlic emulsion and Basque cheesecake all a flavour of what you might expect on the menu.
Available from Tuesday-Saturday, between 12-2:30pm and 5-6:30pm
The Prancing Stag
A neighbourhood restaurant in the west end of Glasgow with a focus on the best of modern Scottish fare, The Prancing Stag collaborates with local producers to create their seasonally changing menus. The family-run venue’s current spring offerings include hand-Dived Loch Fyne scallop, pea and ham hough pancake, and a root vegetable boulangère with creamed savoy cabbage.
Six by Nico
Get it while it’s hot… the ever-innovative Six by Nico’s latest menu features dishes themed around the Big Apple. Those dining at Six by Nico’s Scottish locations in Glasgow, Edinburgh and Aberdeen can get their teeth into New York cuisine with courses that include a New Yorker slice, an ‘everything bagel’ with coalfish and salt baked celeriac and a New Yorker apple pie – all inspired by culinary gems chef Nico Simeone visited on his most recent US trip.
Runs until 19th May, priced at £42 per person (vegetarian menu available)
Scotts
Springtime has arrived in South Queensferry, with Scotts’ capturing the essence of the season with their new menu of starters, fresh salads and seafood dishes. The locally landed produce selection includes a smoked salmon, orange & fennel salad with sourdough croutes, chargrilled watermelon & whipped feta drizzled with pomegranate molasses and a pea & shallot tortellini, served with pea fricassee and lemon mascarpone.
Duck & Waffle
We all know it’s the most important meal of the day, so why not team it with sky-high views? Breakfast is back for spring at Duck & Waffle Edinburgh, with their famous, namesake dishes taking centre stage. From 9 until 11am, you can find some energy for the day with menu offerings such as seasonal fruit salad, Colombian eggs, wild mushroom toast and waffles with an array of toppings.
Simmer up the best of spring at home with this seasonal recipe from Roy Brett, chef and owner at Ondine Oyster and Grill
Minted pea and broad bean soup with crispy hen’s egg
With anticipation of spring arriving – although still rather cold and wet – the aromas of wild garlic and the beautiful green shoots of other spring vegetables are showing.
This soup is a classic – super simple to make, quick and easy, yet very satisfying. The richness of the runny yolk balanced by the beautifully smooth and fresh tasting soup is a real winner.
Ingredients:
500g fresh or frozen peas (Keep 50 grams aside for garnish)
250g fresh or frozen broad beans (Keep 25 grams aside for garnish)
250ml vegetable stock
1 finely chopped white onion
2 finely chopped celery sticks
1 finely chopped leek
1 small bunch of mint
For the crispy hen’s egg
Ingredients:
4 free range hen’s eggs
100g plain flour
1 beaten hen’s egg
200g white breadcrumbs
Seasoning
Method:
To prepare the egg, simply boil in water for 5 minutes then refresh in ice. Carefully peel then set aside. Place the hen’s egg ingredients into three different bowls; beaten egg, breadcrumbs and plain flour.
Simply season the flour and proceed to roll the soft boiled egg into the flour, followed by the egg mix to coat and finally roll in the breadcrumbs. Dredge the eggs through each in turn. Set aside until ready to use.
Fry the hen’s eggs at 160°c for 3 minutes, season then set aside. In a medium pan, heat up the vegetable oil and add the leeks, onion and celery. Season with salt and pepper.
Cook on a low heat until softened but not coloured. Add the mint, peas, broad beans and the hot vegetable stock, simmer for 2 minutes. Take the soup off the heat, strain off a few ladles of liquid and blend into a fine puree.
Sprinkle a few peas and broad beans on the base of each bowl. Divide the silky smooth soup into four bowls. Cut the hen’s egg in half then place on top of the peas.
*To keep the vibrant colour of the soup*
Place two bowls one on top of the other – one with ice on the base, so you can chill the soup down, retaining the vibrant colour whilst stirring to bring the temperature down.
