We are so overjoyed that it is officially spring, we can practically see the seasonal depression leaving our bodies. Here in Sydney, Jasmine is blooming, the sun is shining, and the plane trees are wreaking havoc on people with allergies. It's pure heaven. Optimism is wafting through the air as we all become increasingly impatient to safely emerge out of lockdown and into the warm, fragrant breeze, laden with possibility. In light of this large spring energy, we thought to bring some of said energy onto your plate since we are still enjoying limited time outside.
Seasonally, fennel is on sale and summer squash is peaking, with leeks, asparagus and peas not far behind. Rhubarb is the start of the seasonal fruits, and artichoke gives so much of itself this season (and always). We all know what a joy it can be to cook with seasonal ingredients. Tender spring greens add sweetness and crunch to any dish, giving us the perfect opportunity to shop organic and local where possible to experience all that spring produce has to give. The beauty of spring cooking lies in simplicity. Select good ingredients, treat them well, and the mood will be instantly invigorated.
Below, you can find a selection of spring recipes to try this week and in the month ahead for joyful, abundant cooking full of herby flavours, minimal effort, and dishes to set you in the mood for the season ahead. Dig in.