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May 31, 2020

Sally is hopeful that during June she will be announcing some good news

regarding both the Corner Shop extension and the Restaurant re-opening date.

Meanwhile, she would like to share a few kitchen secrets with you.

Starting this week, she focuses on a favourite early Summer ingredient,

green asparagus.


Take advantage before it disappears for another year,

as when asparagus is served at the height of its season

– now, this week, this moment,

it is a fabulous thing, to be cherished and prized.


Buy a bunch grown in Suffolk, Norfolk, Herefordshire

or perhaps from your local pick- your-own farm.

One bunch should be a perfect amount for 2 (not too hungry) people.


Firstly wash the spears in cold water,

as the tips can so easily trap specks of sand within.

Trim the bases away (perhaps no more than 1 to 2 cm) then,

using a peeler, remove a small amount of

the dark green peel from the bottom half of each spear.


Rinse again in cold water and leave on one side

while bringing a pan of salted water to the boil.

Gently tip in the asparagus, bring back to the boil

and cook for no more than 1 to 2 minutes,

or until they are bright green and still slightly crisp to the bite.


They should never be overcooked (if you are old enough to

remember tinned asparagus,¬†you will know what I mean…).


Without delay, drain away the water, drizzle the asparagus

with good olive oil, sea salt and pepper and toss in the pan gently.

Serve them immediately just as they are, as a simple first course,

or perhaps choose one of the following:


*Lay the spears on a salad plate (perhaps as in the photograph) and

using a peeler, shave Parmesan over, or crumble fresh goat cheese on top.

Serve with a selection of little salad leaves and a simple vinaigrette

made with good olive oil, a hint of Dijon mustard,

a squeeze of lemon juice, some sea salt and pepper.


*Bring a pan of salted water to the boil and

gently poach a few fresh eggs until done to your liking.

Remove them from the pan carefully with a slotted spoon

and drain onto kitchen paper.

 Immediately place them onto warm plates,

arranging the asparagus around,

then drizzle with creme fraiche and chopped chives and serve.


*Lay the asparagus like soldiers on a warm serving plate,

place roasted or poached fish fillets over the top,

scatter with chopped soft herbs such as chives, tarragon or dill,

then finish with a drizzle of olive oil and a touch of lemon.

Serve warm or at room temperature with steamed Jersey Royals.



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