Eat on the Green’s Craig Wilson is looking forward to spring
Spring is my favourite season. A time for new beginnings, longer, lighter days, buds in bloom and life in the land again, as farmers plant their crops and fresh vegetables and fruits are at their best.
Cooking with seasonal ingredients is a sure fire way to inject as much flavour, and goodness, into dishes. Asparagus, peas, broad beans, spring onions, green beans, radishes, cherries, gooseberries and rhubarb are all in season as we come into March and April.
Rich in vitamins and minerals, asparagus is one of my favourite ingredients to use. It’s fabulous in risottos, delicious with salmon or chicken and tastes amazing, even with the minimum preparation. Try it steamed or oven roasted with a drizzle of rapeseed oil, salt and pepper-beautiful!
For a peppery zing in salads, radishes are lovely, whilst peas and broad beans go well in a creamy risotto or together with leeks and asparagus in a primavera sauce for pasta.
Spring lamb will also be in season and is a real treat for a special Easter Sunday lunch. I love cooking with lamb loin, it’s such a tender cut and must be served pink.
Rhubarb is very easy to grow at home, it needs sunshine and moist, not waterlogged soil and I actually grow it in my own garden. Stewed rhubarb and custard is a classic combination. Try topping stewed rhubarb with some Greek yoghurt and add granola for breakfast. However, nothing can beat the old favourite, crumble! Whatever your choice, we’ve plenty of great ingredients to enjoy this spring.