#EatInSeason: Spring Bounty

 

Spring Onions

As I write this, I can hear the birds singing their hearts out outside my window and vibrant green buds are forming in anticipation of the new season. Spring bulbs in bright yellow, purple, blue, white and pink are offering a more than welcome respite from the greys and browns of the winter months. Close by, the lambing season is underway in the green fields. It’s a picture that is repeated up and down the country.

With all this sap rising and the literal ‘spring’ of life and energy, I get a craving for new flavours in the kitchen. I yearn for lighter, brighter, more zingy dishes that dance on my taste-buds and leave me feeling alive. Yes, there may still be the odd evening when I hunker down with a big warming bowl of soup or stew, but in the main, I need less comfort from my food as the sun gets brighter and the days get longer.”

In the garden, spinach, asparagus, purple-sprouting broccoli, spring onions, leeks and kale are all on top form. Rhubarb, especially the pale forced varieties, is starting to make its way into my kitchen, and I find myself picking up a bag of watercress or organic, muddy new potatoes whenever I see one! After all the roots, squashes and hardy greens of the past few months, these stronger flavoured ingredients are an absolute joy.

Here are six new recipe ideas for you to try whilst embracing the new season. I hope you enjoy them as much as I do!

Slow Cooked Lamb

Slow Cooked Leg of Lamb with Creamy Cannellini Beans

Watercress Spring Tart

Watercress, Pea & Asparagus Herb Spring Tart 

Egg Soldiers

Egg with Veg Soldiers

spring_tart_menu

Spring Garden Salad with Hazelnut Pesto

Crab Cakes

Crab Cakes

Rhubarb and Custard

Rhubarb & Custard Tart

Photo credit: Emma Godwin

 

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