Spring is a truly glorious time of year. Not just because it signals the end of a long, cold winter, but also because it brings a bounty of new ingredients into our kitchens. Just as the days get brighter, so too does the food we eat – the earthy root vegetables and dark greens of winter are replaced by a brighter, more verdant palette of colours and flavours.
The start of spring is signalled by the arrival of wild garlic (or ramsons) all over the English countryside. Walk through any wood or forest and you should be able to find some fairly easily – they’re recognisable by their long, green leaves (and little white flowers later on in the season) but most of all, by the unmistakable smell of garlic! After that, we’re treated to all sorts of world-class ingredients, from beautiful stalks of British asparagus to intense, nutty morels, which bring mushroom enthusiasts out of the woodwork come late April and May.
Celebrating the new season’s produce is a fantastic reason in itself to invite friends and family around for dinner, but spring brings with it two Bank Holidays as well as Easter and Mother’s Day – all perfect opportunities to have a foodie get-together. If you’re already looking ahead and thinking of ideas check out these new recipes from Luke Holder, which make the most of some fantastic spring produce and really encapsulate the cheerful, colourful nature of the season.
