SPRING INGREDIENTS The sun is shining; the temperature is rising. Spring is here. There is a wide range of fruits and vegetables that can be harvested at this time of year. The following recipes feature some of these seasonal ingredients so here’s a closer look at the English pea , rhubarb , mint and strawberries .
Rhubarb
Though technically a vegetable, rhubarb is most often treated like fruit, lending its distinctive tart flavour to classic desserts. Beyond desserts, rhubarb can be used in vibrant salads, zesty salsas, or fruity sauces that complement richer meats like pork or duck. For a savoury twist, rhubarb chutney’s tangy-sweet flavour profile makes it a tasty accompaniment to cheese and cold meats in European- style dishes, and an alternative to traditional chutneys in Asian cuisine.
Seasonality Rhubarb’s availability varies dramatically depending on how it’s grown. Field-grown rhubarb graces the UK from April until late summer. But for an earlier taste, look for “forced” rhubarb, cultivated in heated greenhouses or the famous “Rhubarb Triangle” of Yorkshire, typically available from late December to March. Storing Rhubarb Rhubarb can be stored in the fridge for up to a fortnight, but it can also be left in a cool dark place for a few days if you plan to use it straight away. Whilst it can be frozen, when defrosted it is best used for sauces and desserts as the vegetable will slightly break down.
The English Pea
The arrival of spring heralds a renewed appreciation for seasonal ingredients, and among these is the English pea. While often encountered in frozen form, the true essence of the English pea is revealed in its fresh, in-season state. When harvested at their peak, peas deliver a burst of sweetness and a delicate, crispness. They are rich in vitamins A, B, C, and K, as well as essential minerals. The English pea provides nutritional value alongside exceptional taste.
Reducing Waste Emphasising a commitment to sustainability, the discarded pods can be utilised to infuse vegetable stocks with a subtle, vegetal sweetness.
Strawberries
Mint
British strawberries are celebrated for their remarkable flavour, a quality that is influenced by the UK’s unique climate and the expertise of its growers. The characteristically cool and damp conditions in the UK encourage a slower ripening process, allowing sugars and aromatic compounds to develop more fully, resulting in a flavour profile that is both intense and complex. With a growing emphasis on supporting local agriculture and minimising environmental impact, British strawberries have become a favoured choice for chefs seeking both superior flavour and sustainable sourcing.
Varieties British heritage varieties, renowned for their eating quality, include Royal Sovereign, Hapil, Cambridge Favourite, Cambridge Vigour and Cambridge Late Pine. However, commercial growers focus on newer varieties, such as Alice, Symphony, Florence, Sonata, Alice, Eros, and Pegasus, which have more flavour and are more resistant to disease.
Mint is an herb garden hero. It’s not only refreshing, but its aromatics can really elevate or complete a dish. Mint plays well with a wide range of ingredients. Citrus, berries, melons, peaches, plums, peas, asparagus, summer squash, beets, chocolate, soft mould cheeses, seafood, pork, lamb, and poultry all benefit from its refreshing qualities.
Growing Mint To prevent flowering (which diminishes the essential oils), prune your mint regularly. Harvest young leaves for the best flavour and texture. Storing Mint Store sprigs in a jar with water and loosely cover with a plastic bag in the fridge. Dried mint should be kept in an airtight container in a cool, dark place.
*Sources: 1. https://specialtyproduce.com/produce/English_Peas_2012 2. https://specialtyproduce.com/produce/Mint_308.php
3. https://www.countryfile.com/how-to/outdoor-skills/guide-strawberries-how-to-grow 4. https://www.oliverkayproduce.co.uk/campaigns/rhubarb/
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