Asparagus and artichokes, radishes and ramps, sugar snap peas and strawberries—spring is an exciting time
Consider ricotta toasts with fava beans, which have a grassy, somewhat sweet flavour, and garganelli pasta with a spicy scallion cream sauce.
What about dessert? You will have to continue reading to find out.
Justin Chapple created a new, seasonal spin on traditional puttanesca pasta sauce that retains its distinctive aromatic scent and robust flavours.
He incorporates fresh chiles, spring onions, green olives and rocket into this 30-minute meal.
Chef Nancy Silverton drizzles a lemon vinaigrette over asparagus, peas, radishes, and sugar snap peas, and serves toasts topped with labneh alongside, transforming this tribute to spring food into a light lunch or first course for supper.
This spring-inspired gnocchi is topped with crunchy fresh sugar and snap peas, as well as a hearty helping of crushed red pepper and dill, and served over a bed of lemony
Sparkling wine in the cake batter provides aeration (from the bubbles), resulting in a lighter cake, while the wine's acidity adds a mild tartness.