Bonjour!

Often I am asked which of the four seasons I prefer. ‘I love them all,’ I say, ‘though spring is very special.’ It is the pick-me-up time for gardeners and cooks as it brings beautiful, colourful, exciting crops and ingredients, with millions of shoots pushing their tiny heads through the soil in search of sunlight.

The season of reawakening, a time of new beginnings.

I have some exciting suggestions for your spring repertoire … As this is the season for English asparagus, which I adore, you may wish to try either or both these recipes: grilled asparagus with vegetable crumble; poached asparagus with soft-poached egg and mustard dressing. If you fancy a delicious starter (or a light lunch), please try spring vegetable crudités with fresh green pea vegan dip. Easy-peasy soup and watercress soup are so simple and quick, while slow-roasted shoulder of spring lamb is perfect for Sundays. Or perhaps you'd prefer chicken with morels – my favourite type of mushroom – with sherry sauce. As for desserts, how about chocolate mousse or lemon tart or rhubarb soufflé? Have fun in the kitchen following my step-by-step recipes, and bon appétit!