Western Daily Press (Saturday)
Is shaking off the chill of winter and savouring the rejuvenating embrace of spring – and a shift in the culinary landscape
aforementioned soups and stews because the flavour mellows wonderfully, but go easy if you’re introducing it to a salad where its pungency can take over.
The first asparagus spears are breaking through in an annual harvest which is eagerly anticipated by chefs and home-cooks. No point in waxing lyrical about the unique flavour here – we all know how heavenly it tastes – many of us just can’t wait to get those green spears onto our plates.
The humble rhubarb, often overlooked, comes into its own in spring. Mine was growing at the rate of an inch a day at the beginning of the week when the weather was warmer - it has slowed down a little now, but will soon be harvestable.
Its tartness makes it a favourite in desserts, balancing the sweetness of early strawberries, another jewel in the spring crown. Let’s not forget the broad beans and peas, bursting from their pods with a sweetness that canned or dried versions cannot match.
With these fresh ingredients, the cuisine naturally shifts. Salads become more than just side dishes; they begin to strut their stuff in vibrant assemblies of peppery leaves like rocket and watercress, tossed with early radishes and spring onions. Herbs like parsley, chervil, and tarragon, freshly snipped, add a burst of flavour to even the simplest dishes.
Fish and seafood, too, find a special place on spring menus. The start of the warmer months is a time when we begin to see fish like mackerel coming onto the market – and many would argue that there’s no better fish in the sea as long as it’s still sparkling and stiff with freshness. Grilled or lightly pan-fried, oily mackerel really does pair beautifully with the fresh produce of the season, including that sharp tasting rhubarb.
This shift to lighter, fresher food is not just a treat for the taste buds but also a boon for health. Spring produce is packed with vitamins and minerals, and the move away from heavier, meat-centric dishes means meals are often lower in calories but high in nutrients. It’s a natural alignment with the trend towards healthier, more sustainable eating.
Finally, as someone pointed out to me this week, spring food in the UK fosters a sense of community. Farmer’s markets become more lively places and community gardens and allotments come alive with activity, bringing people together in a shared love for fresh, home-grown food.
Springtime provides a period of revival – one that is delicious and gastronomically inspiring. It is a season for discovering and appreciating food fresh from the field or garden – a time for enjoying the lighter, fresher meals which are a direct result of Nature’s bounty.
Our friends at Matthews Cotswold Flour have kindly sent a recipe for a truly tasty spring quiche