The start of spring is always kicked off by the arrival of British asparagus. Forget about eating it year-round - binge on it for the few months it's at its peak, then let yourself crave it for another year. That way, you won't get bored of it and it reminds you of its natural season.
It's a versatile and wonderful ingredient - you can shave it and eat it raw, simply steam or boil it, dip it into things, or grill or roast it. However it's cooked, I love it. Yes, it can be used in quiches and tarts, but I tend to make those later in the season when I've had my fill. When it's newly in season, let it be the star of the show. To make more of a meal out of it, try my best-ever risotto (p92) - it makes good use of the trimmings that are normally thrown away.
Spring is also about peas and broad beans. Both bring fresh flavour, but broad beans are a little earthier. Removing broad beans or peas from their pods is known as ‘podding'. You can then peel off the slippery skins from cooked broad beans, which I insist on in my resturants. But, if you're cooking at home and the broad beans are young and tender, you won't need to do that. Leftover pea pods can be used to make stocks, like the base to my risotto, but broad bean pods are too thick and fibrous.
Best ever asparagus & pea risotto
Bu hikaye BBC Good Food UK dergisinin May 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye BBC Good Food UK dergisinin May 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
'I make food that's multipurpose'
In our series on managing the rising cost of living, we asked you how you're adapting and for your tips on making the grocery shop go further
Subtle flavours for sunny days
Enjoy the many May bank holidays with something dry, refreshing and fruity
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
'THE WORLD'S BEST'
Sandwiched with meringue and cream, this light and airy Norwegian party cake is a guaranteed crowd-pleaser
The power of growing your own
Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers - for businesses and at home - about why they got into it and what it means to grow your own
Our school dinner meals go down a storm
A desire to pay it forward led Samantha Couzens to meeting her best friend Penny Hill, and the pair have been cooking together ever since
Johnny Godden's fish & chips
The boss of Cornwall's Flying Fish Seafoods shares his favourite recipe, evoking memories of his childhood
watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes
let's eat more fish
Try this nutritious midweek main that's effortless to make and counts as two of your five-a-day
veggie weekdays
Go meat-free Monday to Friday and enjoy more of your five-a-day with these cost-efficient recipes