Spring is finally firmly on the horizon. It’s getting warmer and the skies are getting bluer. I really think it’s the best time of the year. Full of promise of longer days to come. We’ve made it through a winter of relative scarcity. And in the kitchen I always feel a great thrill at the massive influx of greens. Wild garlic! Asparagus! Broad beans! The palette of my plates completely changes overnight. And with it the actual cooking seems to become simpler, infinitely more easygoing. Here are a few of my favourites to try now.
Leek & ricotta tart
So quick and simple to put together, but an absolute showstopper. The tart bakes upside down in the style of a tatin for beautiful easy caramelisation.
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Asparagus, mint & feta parcels
The most delicious crispy little springtime parcels.
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Gnocchi, spring greens & burrata
Beautiful home-made gnocchi with gorgeous green spring veggies
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Polenta with asparagus, peas & pecorino
Polenta with asparagus, peas & pecorino – buttery, wild garlicky spring greens on a pillowy polenta bed.
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Leeks, lentils & labneh
Leeks, lentils & labneh. A very simple springy lunch, to be swiped at with bread.
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Raw asparagus salad, tahini dressing & crispy chickpeas
Crunchy, creamy, fresh – this quick little raw asparagus salad is the one.
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Leek & potato
Crispy smashed new potatoes and lemony mustardy leeks make a perfect pair.
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Farinata with courgette, broad beans & burrata
This simple chickpea flour batter is crispy on the outside with a soft & yielding middle.
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Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
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