Spring crops are coming in on the UK side thick and fast, but there are a few spring flavours we are enjoying from our friends on the continent whilst we patiently wait for the UK crops to kick in.
Spanish asparagus is offering really good value this week, and excitingly we have the first smattering of UK asparagus coming on Thursday. Asparagus pairs beautifully with nuts. Try roasting and then tossing in olive oil, lemon, and toasted slivered almonds, chopped hazelnuts, macadamias or pine nuts and finishing with a good grind of salt and pepper.
Fresh Italian peas are a real highlight, a bit more work than their frozen or tinned counterparts but unbeatable once stirred into a creamy spring risotto with spring onions.
We’ve also got some beautiful French broad beans – bright, green and full of flavour – podding them is a bit of labour or love, but worth it for tossing into pasta with lemon and mint, or simply serving warm with olive oil and flaky salt on a slice of sourdough. The beautiful weather we have been enjoying is bringing the UK crop along nicely, with the pods already starting to set, so we may be enjoying the local crop a bit earlier than usual.
As these fresh new flavours continue to arrive, we are also saying goodbye to some of the last of the UK winter stalwarts. Pam’s fabulous kale is ready to burst into flower any moment with all of the glorious sunshine we’ve been having and purple sprouting broccoli won’t be far behind. The hard cabbages from Will Edwards at New Farm in Lincolnshire have now finished for the season, and we’ll be seeing a brief lull in leafy cabbages, though there will be plenty of Duncan Gielty’s delicious Lancashire-grown spring greens and Spanish pointed hispi to keep you going until the summer cabbages arrive.
Pam’s glorious tunnel spring onions will not be around much longer, so grab some while you can. They’re perfect for brightening up everything from fresh salads to warming spring soups—ideal for some of the drizzlier, cooler April days we have been having!
