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
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!