IN SEA­SON Rosie Bir­kett cel­e­brates the best of the new sea­son’s in­gre­di­ents

Time to re­fresh the palate and the pantry with th­ese new recipes from food writer celebrating the best of the new sea­son’s in­gre­di­ents

BBC Good Food - - Inside Goodfood - Pho­to­graphs EMMA BOYNS

And here we are; spring. Sing it from the rooftops! It’s good news for home cooks as the sea­son be­stows on us its bright­est, fresh­est, most pris­tine in­gre­di­ents – the first flushes of as­para­gus and wild gar­lic. As the days start to get longer, we’re look­ing for de­li­cious recipes that can be put to­gether rel­a­tively quickly, giv­ing us more time to spend out­doors. With that in mind, my perky spatch­cocked spring chicken is quick-roasted on a bed of bay, lemon and

chick­peas, a de­li­cious and com­plete meal when paired with thick, wild gar­lic-licked lab­neh and per­haps some bread to mop up the juices. Wa­ter­cress gnoc­chi with roasted radishes is easy to make and my trout, wa­ter­cress, as­para­gus and buck­wheat salad is per­fect for box­ing up and eat­ing on-the-go. I’m also a big fan of a no-bake cheese­cake. This vi­brant rhubarb and gin­ger one couldn’t be sim­pler and, boy, does it de­liver on flavour!

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