Springtime Flavors: Light, Fresh and Full of Flavor
As the days grow longer and the sun begins to warm the earth, there’s a unique moment in spring when cooking starts to feel lighter and more vibrant. This is the time when asparagus makes its return, herbs begin to flourish, and the kitchen transforms into a place of fresh, bright flavors. It’s a season that calls for recipes that are both satisfying and light, making the most of seasonal ingredients.
Here are some delightful recipes that capture the essence of spring, from quick midweek meals to more elaborate dishes that showcase the best of the season.
Herby Orecchiette with Prawns
This simple yet flavorful dish is perfect for a midweek meal. The combination of prawns, courgettes, and a mix of mint and basil creates a dish that’s both fresh and hearty. The lemon juice adds a zesty kick, while the parmesan brings a rich, savory depth.
Ingredients:
– 300g orecchiette
– 150g frozen broad bean, edamame and pea mix
– 2 tbsp olive oil
– 2 courgettes, sliced into half-moons
– 2 garlic cloves, finely sliced
– ½ lemon, juiced
– 20g parmesan, finely grated
– ½ (175g) pack cooked peeled prawns
– 1 small handful basil, leaves picked and shredded
– 1 small handful mint, leaves picked and shredded
Method:
1. Cook the pasta in boiling salted water to pack instructions, adding the bean mix for the final 5 minutes.
2. Meanwhile, heat the oil in a large pan. Add the courgettes and fry over medium-high heat for 5 mins until starting to soften and colour. Stir in the garlic and cook for a few mins more. Partially cover and cook for 5 mins until tender. Add the lemon juice; season to taste.
3. Drain the pasta and beans, reserving a little water. Tip back into the pan; stir through the courgettes. Toss in the parmesan with 1 tbsp pasta water; fold through the prawns and most of the herbs.
4. Serve topped with the reserved herbs and a crack of black pepper.
Trofie with Wild Garlic Pesto and Purple Sprouting Broccoli
This vibrant dish is a twist on a classic Ligurian recipe. The wild garlic pesto adds a fresh, herbal flavor that pairs perfectly with roasted potatoes and purple sprouting broccoli. It’s a great option for a weeknight dinner that still feels special.
Ingredients:
– 200g baby potatoes, cut into 5mm slices
– 1 tbsp olive oil
– 2 pinches sea salt
– 100g blanched hazelnuts
– 1 (75g) bunch wild garlic, or use 75g basil and 1 garlic clove
– 30g parmesan, grated, plus extra to serve (optional)
– ½ lemon, juiced
– 1 (250g) pack fresh trofie or other pasta
– 200g purple sprouting broccoli, cut into small florets, stalks sliced
Method:
1. Preheat the oven to 240C/220C fan/gas 9. Toss the potato slices in 1 tbsp olive oil and spread out in a single layer on a baking tray. Season with a pinch of sea salt; roast for 15 minutes or until golden, tossing halfway.
2. Meanwhile, blitz the hazelnuts, wild garlic (or basil and garlic), parmesan, extra-virgin olive oil and lemon juice in a food processor until combined and smooth – add more oil or cold water to loosen, if needed. Season with sea salt and black pepper.
3. Cook the pasta as per pack instructions until al dente, adding the broccoli for the final 3 mins. Drain and return to the pan. Stir in 2-3 heaped tbsp pesto to coat, then fold through the potatoes. Serve in bowls with a grind of black pepper and extra parmesan, if liked. Leftover pesto will keep chilled in an airtight container for up to 5 days, or freeze in portions for 3 months.
Asparagus with Seaweed Butter and Chopped Egg Salad
This dish, created by Paul Ainsworth, is a celebration of spring. The seaweed butter adds a unique, savory note that enhances the natural sweetness of the asparagus. The chopped egg salad provides a creamy, protein-packed contrast.
Ingredients:
– 6 medium eggs, 4 hard-boiled and roughly chopped
– 1 tbsp plain flour
– 4 tsp caster sugar
– 1 tbsp English mustard powder
– 1 pinch sea salt
– 150ml double cream
– 100ml white wine vinegar
– ½ lemon (approx), squeezed, to taste
– 3 tbsp (approx) Clearspring Japanese Sea Vegetable Salad
– 1 tsp chopped chives
– 2 salad onions, thinly sliced
– 100g unsalted butter
– 2 bunches asparagus, woody ends trimmed
– 10 (approx) edible flowers (optional)
Method:
1. To make the salad cream, crack the 2 uncooked eggs into a heatproof bowl and use a balloon whisk to mix in the flour, sugar, mustard powder, sea salt, cream and vinegar. Place over a saucepan of shallow, simmering water, whisking continuously for 5 mins until thick and creamy. Remove from the heat; season to taste with salt and lemon juice. Pass through a fine sieve, then chill until needed.
2. Soak the dried sea veg in 200ml warm water for 5 mins to rehydrate. Strain, reserving the soaking liquid; roughly chop.
3. In a bowl, combine the chopped eggs with 1 tsp each chopped sea veg and chives, the salad onions and 120g of the salad cream; mix well. Season to taste; set aside.
4. Put the reserved soaking liquid in a large saucepan with the butter; bring to a simmer to form a buttery stock. Add the asparagus and cook in the stock for 2 mins or until just tender; season.
5. Meanwhile, heat a griddle pan over high heat. Remove the asparagus with a slotted spoon and char for 30 secs on each side, then remove to a serving plate.
6. Add the remaining chopped sea veg to the buttery stock; whisk over a medium heat for 1 min max, until thickened. Spoon the stock over the asparagus and garnish with violas (if using). Serve with the chopped egg salad on the side. Chill leftover salad cream in an airtight container for 1 week.
Carrot Hot Cross Buns
These carrot hot cross buns are a unique twist on a traditional Easter treat. Made with grated carrots, cinnamon, and ginger, they’re soft, spiced, and perfect for any occasion.
Ingredients:
– 400ml whole milk (60ml cold, 340ml warmed and separated)
– 640g strong bread flour
– 80g caster sugar
– 3½ tsp ground cinnamon
– 1 tsp ground ginger
– 1 (7g) sachet yeast
– 1 tsp salt
– 1 large egg
– 190g unsalted butter, softened, plus extra for the proving bowl
– 160g carrots, grated
– 200g raisins
– 2 oranges, zested
– 75g plain flour
– 4 tbsp maple syrup
– 110g cream cheese
– 2 tsp vanilla bean paste
Method:
1. Combine the 60ml cold milk with 20g of the strong bread flour in a pan; whisk until smooth. Place over a medium-low heat and cook, whisking constantly, until thickened and leaving tracks on the bottom of the pan. Transfer to a bowl and set aside to cool.
2. Using a food processor or stand mixer with a dough hook, briefly mix the remaining 620g bread flour, the sugar, cinnamon, ginger, yeast and salt until combined (or see the tip to make the dough by hand). Add the egg, warm milk and flour-and-milk mixture you made earlier; mix on a low speed for 5 mins.
3. Gradually add 80g of the softened butter in stages, mixing for 10-12 mins until the dough is smooth and elastic. Firmly squeeze the excess water from the carrots and add to the dough along with the raisins and orange zest; mix until fully incorporated.
4. Shape the dough into a ball and place in a large, greased bowl. Cover with a damp tea towel and leave in a warm place for 60-90 mins or until doubled in size.
5. Punch down the dough and divide it into 12 equal portions (around 135g each). Roll into tight balls and arrange them evenly on a lined baking tray in 3 rows of 4 buns. Cover loosely and leave to prove for 30-45 mins, until the buns have grown and are touching.
6. Preheat the oven to 180C/160C fan/gas 4. Mix the plain flour with 55ml water to make a thick paste. Transfer to a piping bag, snip the tip to form a small hole and pipe crosses over the buns – vertical lines down each row, followed by horizontal lines across the rows.
7. Bake the buns for 25 mins, rotating the tray halfway through, until golden and springy. Once baked, brush with 2 tbsp of the maple syrup and leave to cool slightly.
8. To make the cream cheese butter, beat the remaining 110g softened butter until smooth. Add the cream cheese, remaining 2 tbsp maple syrup and vanilla, and beat until fully combined.
9. To serve, cut the warm buns in half, spread generously with the cream cheese butter and tuck in – or you can toast them, if you prefer. The buns will keep in a sealed container for 3-4 days.
10. Recipe tip: Allow 1½-2 hrs 15 mins proving time. To make the dough by hand, mix the ingredients in step 2 in a bowl with a wooden spoon until sticky. Turn out onto a clean, floured worksurface and knead the dough until you can see through it when stretched but it doesn’t break – the “windowpane effect”. Work in the butter (in small pieces), raisins, orange zest and carrots until evenly dispersed. Continue from step 5.
