Spring cooking is all about colourful seasonal ingredients, simple cooking and fresh flavours, and John Gionleka’s new recipe collection with Little Olive Oil captures exactly that. The Peckham Bazaar chef-owner brings together Balkan-inspired cooking, Albanian influences and ingredient-led recipes built around wild garlic, nettles, English asparagus, Jersey Royals, and spiky artichokes. Each dish celebrates the best of spring produce whilst showing how the right extra virgin olive oil can bring balance, richness and depth to a recipe. If you’re looking for seasonal recipe inspiration, spring lunch and supper ideas or chef recipes to recreate at home, this collection is full of beautifully fresh dishes.
You may remember that I dined at Peckham Bazaar at the end of 2025 and crowned it the best restaurant I’d eaten at last year. Read my post: Outstanding Balkan Dinner at Peckham Bazaar, London.
Wild Asparagus, Nettle and Feta Pispilit Recipe
Let’s dive into these superb spring dishes. John Gionleka’s Wild Asparagus, Nettle and Feta Pispilit recipe draws on traditional Albanian countryside cooking, where simple seasonal ingredients are transformed into deeply comforting dishes. The soft cornmeal and polenta base is topped with wild asparagus, blanched nettles and creamy feta, making it a rustic spring recipe packed with flavour and texture. Finished with pecorino and fresh herbs, it feels hearty yet tastes light and fresh. The recipe is paired with Little Olive Oil’s Kalinjot Pure extra virgin olive oil, whose peppery finish complements the earthy greens and salty cheese. I got to eat the Pispilit at the photo shoot, and it was so delicious.
Asparagus, Jersey Royals, Crisp Fried Eggs and Wild Garlic Pesto Recipe
This Asparagus, Jersey Royals, Crisp Fried Eggs and Wild Garlic Pesto recipe is everything you want from spring cooking. Chunky English asparagus and buttery Jersey Royals are coated in vibrant wild garlic pesto, then topped with crisp fried eggs with perfectly soft yolks. The crunchy breadcrumb coating, creamy potatoes and punchy pesto make this feel indulgent whilst still rooted in seasonal produce. John pairs the recipe with Little Olive Oil’s Koroneiki Superior extra virgin olive oil, which brings fresh grassy notes that complement the asparagus and wild garlic. I also got to try this fabulous spring seasonal dish at the photo shoot, and it’s so good.
Grilled Sea Bass and Spiky Artichoke Salad Recipe
For lighter spring and summer dining, John Gionleka’s Grilled Sea Bass and Spiky Artichoke Salad recipe brings together delicate wild sea bass, shaved spiky artichokes, broad beans, peas and soft herbs in a fresh, lemony dish full of Mediterranean flavours. Inspired by fire-led Balkan-style cooking, the recipe balances smoky grilled fish with bright citrus and seasonal vegetables, creating something that feels both elegant and relaxed. The recipe is paired with Little Olive Oil’s Trio Select extra virgin olive oil, chosen for its smooth, delicate flavour that complements the fish, herbs and artichokes without overpowering them. As you know, I’m a vegetarian, so I had to miss out on the sea bass, but it looked and smelled so good that it was a tad tempting! I did get to eat most of the spiked artichoke salad, wow, what amazing flavours!
More About Little Olive Oil’s Extra Virgin Olive Oil Collection
Little Olive Oil’s collection celebrates premium Albanian extra virgin olive oil, perfect for ingredient-led cooking and everyday use. Founded by Herman Ermal Pobrati, the brand focuses on bringing high-quality Albanian extra virgin olive oil to modern kitchens, with each product designed to pair naturally with a range of ingredients and cooking styles.
Kalinjot Pure has a rich peppery finish that works particularly well with wild greens, salty cheeses and rustic dishes. Koroneiki Superior brings fresh grassy notes and aromatic depth, making it ideal for spring vegetables, pesto recipes and lighter seasonal cooking. Trio Select has a softer, more delicate profile that pairs perfectly with grilled fish, salads and bright lemony dishes. Together, the collection shows how extra virgin olive oil can become an essential part of a recipe rather than simply something added at the end.
Disclosure: The author and creator of this blog is a partner in the Little Olive Oil business.