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Spring

Spring imbues us with renewed energy and enthusiasm, and spring cooking should reflect this: we can say goodbye to the rich stews, hearty pies and warming soups of winter and reintroduce colour and crunch to our dishes. The Chicken, Watercress and Quinoa Salad, for instance, offers a lemony zing and seasonal, peppery bite, while the Herbed Lamb on a Bed of Leeks and Cannellini Beans combines tender spring lamb with the mellow flavour of softened leeks to ring in the season. The fresh, tangy theme carries through to the puddings: in the Rhubarb Streusel Tart the intense, sharp flavour of rhubarb is softened by the rich pastry and buttery, ginger crunch of the streusel topping. All the recipes in this section make the most of what’s in season to embody this revitalising time of year.