Cook in Season

Cook in Season

Spring is such a glamorous season, a time of green abundance. The chill of late winter is traded in for gentle warm days and cool nights. Broad beans start to creep into the markets while we’re still in the last gasps of the coldest season, and erupt into plenty before long. Asparagus tips burst through the warming earth, and peas are at their sweet best. Globe artichokes are one of the season’s joys, braised, preserved and even sliced finely, dressed and slipped into salads. Before too long, tiny new season potatoes replace the winter stores and find their way into salads and sides – there is such simple pleasure in a bowl of warm new potatoes tossed in plenty of good butter, pepper and snipped soft herbs. And even when spring is on the wane, it waves goodbye with the first of the apricots and the start of the cherry season.

My broad bean, artichoke and asparagus salad with goat’s curd, olives and mint is shown opposite. You can find the recipe here.