This month, we’re arriving a little later than planned — but with good reason. With Easter just around the corner, we decided to hold back and share something inspired not by tradition, but by the season itself. As winter gives way to spring, the shift is unmistakable: longer days, lighter evenings, and the welcome return of fresh, vibrant produce.
It felt like the perfect moment to embrace something a little different.
Rather than the rich and familiar dishes often associated with Easter, this month’s recipe celebrates a lighter, more contemporary approach to the table — one that feels just as suited to a long weekend lunch as it does to a relaxed gathering with friends and family.
At the heart of it is asparagus — one of the true highlights of the British spring season — paired with creamy goat’s cheese and delicate greens, all brought together in a golden, free-form galette. Simple in concept, but quietly impressive in its presentation, it’s a dish that strikes a balance between rustic charm and understated elegance.
This dish is a reminder that sometimes, the most memorable meals are not the most elaborate — but the ones that reflect the moment we’re in. Fresh, seasonal, and made to be shared.
From all of us at Buchler Phillips, we wish you a wonderful Easter!
Asparagus, Goat’s Cheese & Spring Greens Galette
Best enjoyed warm, perhaps with a simple salad and a glass of something chilled. Ideal for sharing — whether as part of an Easter table or a quiet moment of pause over the long weekend.
1 sheet ready-rolled puff pastry
1 bunch asparagus, trimmed
100g soft goat’s cheese
A handful of fresh spinach or mixed spring greens
1 small leek or shallot, finely sliced
Zest of 1 lemon
1 egg (for egg wash)
Olive oil
Salt and freshly ground black pepper
1. Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper.
2. Place the puff pastry on the tray and lightly score a border around the edge (about 2cm in), being careful not to cut all the way through.
3. Sauté the leek or shallot in a little olive oil until soft and translucent. Add the greens briefly until just wilted, then set aside to cool slightly.
4. Spread the cooked mixture evenly in the centre of the pastry. Dot generously with goat’s cheese.
5. Arrange the asparagus over the top, then finish with lemon zest, seasoning, and a light drizzle of olive oil.
6. Brush the pastry edges with beaten egg.
7. Bake for 20–25 minutes, or until golden and crisp.
8. Allow to cool slightly before slicing and serving.
Buchler Phillips is an independent boutique firm, with an impeccable Mayfair London heritage, specialising in corporate recovery, turnaround, restructuring and insolvency.