Baked salmon,beetroot and ginger

I've not been particularly looking forward to making this one, truth be told - I'm not a very willing fish eater in general.  Before tucking in I scraped away the majority of the marinade as the flavour was far to gingery for my taste but from then on everything improved.  The flavour combination of beetroot and ginger having coloured and lightly flavoured the fish was so delicate without being invisible and the fish itself, the recipe having been followed to the letter, was perfectly cooked.  I wouldn't make this again for myself but might for a fish loving friend.

Finally, I made beetroot crisps with my peelings today - they were fantastic.

Pigeon and peas

The weather is glorious once again and the barbecue has been pulled out, cleaned and fired up.  I never look forward to the more random recipes that Nigel throws at my, and by random I mean the less usual, like pigeon or rabbit.  But pigeon it is today.  I am also not a particularly confident barbecuer either so completely took Nigel's advice on timing and I have to say it was spot on.  The flavour of this little bird was beautiful and it was cooked perfectly.  My gripe though is about the extreme fiddliness and teeny tiny quantity of actual meat on a pigeon.  The pea puree was outstanding, the flavour perfectly complementing the pigeon and I would definitely make that again.

Sirloin steak with aubergine

Depending on your point of view I have either skipped ahead to June or cast my eye right back to June (if you remember I did very little cooking last summer due to a house move and general chaos).  I was looking forward to making this, as steak and aubergines are two of my faves, although I generally prefer a rib eye steak.  I let Nigel guide me today for what is most definitely quite a decadent lunch.  Once again the sun is shining and this just felt right.  I'm kicking myself though,  that in my haste to start tucking in, I forgot to add the lemon juice which I had ready to squeeze on the side.  Was still very good and I'd make again.

A little stir fry of squid and pepper

In my opinion it's with this kind of recipe that Nigel excels.  The simplest thing to make but the flavours so well put together than it feels amazing to be eating it.  I had to glance back to the still unfinished March for this but the sun was shining this evening and it felt like the perfect accompaniment to it.  Delicious, delicious, delicious.