Early Spring brings so many ingredients back to the our kitchens and with it a return to lighter dishes after winter cooking. It’s exciting to see asparagus and broad beans appearing, alongside new season carrots, leeks, garlic and artichokes. Citrus lovers have a few weeks to enjoy blood oranges, tangelos and Seville oranges, plus late season lady Williams apples.
Seasonality is one of the keys to great cooking as working with these ingredients makes the cooks job easier rather than harder. These are the ingredients at their peak of flavour and quality, they are also abundant and affordable. Make the most of these early spring ingredients while they are at their very best.
Photo credit Wendy Wei
Early spring fruit
Lady Williams apple
Early spring vegetables