Spring

Spring

By
Skye Gyngell
Contains
27 recipes
Published by
Quadrille Publishing
ISBN
9781844003372

I am always thrilled to welcome spring because it brings such an abundance of beautiful produce – rhubarb, apricots, new carrots, beetroot, fennel, chards, morels, broad beans, radishes, sweet herbs and soft, lemony goat’s cheeses. It is also the season for early asparagus, sweet peas, young leeks, lobsters, scallops, late oysters and, of course, exquisite spring lamb.

With the exception of early October, there is no more beautiful time to celebrate the seasons. As the clocks return to summertime and the days begin earlier, the land begins to wake up from its long winter sleep. Bulbs flower almost overnight and life appears a little brighter and happier.

Featured Recipes in this Chapter

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