At this time of year the sense of invigoration and new possibilities is palpable in everyone I meet. Spring has definitely sprung and the range of seasonal produce available is expanding almost daily. We’ve been cooking up some treats in the office but I thought I’d share with you some of the season’s stars that will hopefully inspire a little creative flair in the kitchen this spring.
Wild about garlic
Wild garlic has a more mellow flavour than raw garlic cloves, but don’t let this fool you as the silken leaves pack a serious punch, albeit with a lighter, more floral sweetness than the regular variety. I recently made a wild garlic pesto for this blog, which is a fantastic way to use the greens as it lengthens their life and creates a versatile sauce that goes well with meaty fish and chicken dishes or just trailed through pasta. A wild garlic soup is a sight to behold; verdant in its emerald glory and deep in sweet, garlicky flavour, it makes a delightful starter that captures the essence of spring. Build layers of flavour in a robust bean soup or chop through salads to give a little kick. While the season lasts, the wild garlic leaves are also a fantastic alternative to regular garlic and can be used in place of the dried bulbs in pretty much any dish. Buy wild garlic here
Morel moments
The jewels in the crown for spring foragers, morels are a real gem to look at and to eat. Their gnarled forms hold so much flavour that you can dine like royalty and feast on these mushrooms morning, noon and night. For a hearty and indulgent breakfast sauté the morels gently in butter and pair with effortlessly rich scrambled eggs or a perfect poached egg. For top tips on creating the most heavenly scrambled eggs in town, click here. Come lunchtime, a light dish of morels on toasted brioche and drizzled with herb butter is a delight. But dinner is where these mushrooms really come alive; cook in a rich, creamy Madeira sauce and serve with roast chicken and greens. Nothing beats it! Don’t forget to wash the mushrooms though; their hollow bodies and deep crevices mean that sand and earth often need removing. Buy morels here
Artful asparagus
Asparagus is in season at the same time as morel mushrooms so they make natural bedfellows. English asparagus is a real treat and the brief spring season is the perfect excuse to pack as many asparagus dishes in as possible. From humble delight to gourmet offerings, the options are endless. Nothing beats the simple joy of asparagus spears playing the soldier to a soft-boiled egg. Shave the spears into ribbons and muddle through a colourful spring salad or arrange them into a beautiful tart. Grill and serve alongside new season lamb or wrap the heads in tender sheets of Parma ham as a tasty canapé or morsel. Buy English asparagus here
Luscious lamb
Seasonality doesn't just affect fruit and vegetables; lamb is a traditional spring meat and this early in the season it has a sweet and delicate flavour that needs little more than seasoning. Having said that, if you’re preparing a feast then there are many flavours that complement lamb’s tender meat. While there’s still a chill in the air, a roast with herbs, nuts and dried fruit is the perfect crossover from winter to spring. I love a slow roast lamb, cooked gently for hours so that flesh is falling from the bone in generous, spoonable hunks. Salsa verde, an Italian herb sauce, is an excellent accompaniment to lamb, perhaps drizzled over chops cooked on the first barbecue of the year. And if that isn't a good way to celebrate the start of spring, then I don’t know what is! Buy lamb here
