Our spring favourites!
It’s officially spring! This means dressing for warm, sunny days, but having to drag along the essential waterproof until the weather makes up its mind. It also means lots of fresh spring produce that can be enjoyed outside in the sun, or as a comforting meal inside when the rain decides to make an appearance!
At this time of year, the star of the show is, of course, spring lamb. In its prime from February to June, spring lamb is tender and has a delicate flavour. Although lamb is a classic on the Easter table, a great alternative is the more flavoursome hogget. Hogget is older than lamb, but younger than mutton, usually aged between 12 and 24 months. This means larger cuts of meat and a more mature flavour.
We’re spoilt for choice when it comes to spring vegetables in the UK, so here are just a few that we’re particularly looking forward to.
Hispi or pointed cabbage is, as the name suggests, a pointy, green cabbage. Sometimes also known as the sweetheart cabbage, it has a softer texture and sweeter taste than the conventional green cabbage. It is extremely versatile and makes an ideal side for any roast meat, particularly hogget or lamb! For a simple and tasty way to cook hispi cabbage, check out head chef, Adam Gray’s, recipe here.
For a celebration of spring, try this broad bean and asparagus salad, which is a fresh way to showcase two delicious spring vegetables. With the addition of mint, this salad makes a great alternative side for hogget. Best enjoyed on a sunny day in the garden!
If it happens to be raining, a more warming option is the humble new potato. Whether Kentish, or Jersey Royals, par boil, crush with the back of a wooden spoon or knife-blade, and fry in olive oil, salt, rosemary & garlic for the ultimate rainy day comfort.
Moving on to something sweeter, in June, we will start to see British strawberries cropping up! Perfect for scoffing straight or smothered in cream, we don’t want to mess too much with something so tasty!