Spring Vegetable Dishes

This season’s early produce can sometimes feel a bit dull as you wonder how much more of the heavy winter roots and leaves you can handle. At this time of year home produce will have generally been carefully stored for a few months and veg-box schemes often have to pad out with imported produce. But all is not lost; a little inspiration goes a long way at this time of year!

You can make the most of spring greens stir fried with ginger, chilli and garlic and then dowsed with coconut aminos. Jerusalem artichokes are lovely sliced into coins and roasted with olive oil and plenty of sea salt until the skin caramelises. This is a great time to enjoy sprouted seeds and pulses if you are craving something a bit lighter or you can grate beetroot and carrot to serve with toasted walnuts and a lemony dressing.

Try mashing cauliflower with cream, salt, black pepper and freshly ground nutmeg as an alternative to mashed potato or roasting beetroot until it’s soft and sweet and then serving it with a garlicky yoghurt dressing. Don’t forget that you can make jacket potatoes from sweet potatoes; roast them until really soft and then serve with plenty of butter.

But then, as the daylight hours grow and thoughts turn to shedding a few layers, flavours kick off with all things fresh and exciting. The season’s new, spindly asparagus is lovely lightly steamed and dipped into raw salted butter or soft boiled eggs. Rhubarb makes so many amazing puddings or can even be finely sliced into raw salads. Wild garlic is great shredded and stirred in to a one-pan meat dish just before serving and purple spouting broccoli is delicious steamed and served with plenty of good butter.