Asparagus

“It’s the first harbinger that tells us spring has really arrived. I cook and eat it as much as I can because I won’t have it any other time of year. My favourite way to cook it is simply blanched and kept crunchy. Once it goes soft it loses it’s vibrancy.”

Artichoke

“A bit of work to prepare but completely worth it. They start to show up in winter and will carry through spring, just with a bigger ‘choke’ in the centre. Aside from steaming them whole, I like to prep them all the way down to the heart and braise them in white wine, aromatics and a splash of vinegar – barigoule style. From there you can serve them warm, cold or even grill them. A fried artichoke a la romana is also gorgeous.”

Peas

“The first super sweet peas are really exciting. I eat them raw by the handful like nuts – Which is why none of the chefs ask me to pod them! When they are sweet like this, a quick steam of saute with green garlic and a bit of butter and cos lettuce leaves makes a beautiful side dish. When they turn starchy, cook them for much longer than you think in water and olive oil. They’ll go army green but will be sweeter.”

Strawberries

“Strawberries have become ubiquitous all year round but spring and summer are the seasons they are made to grow in and you can taste the difference, I find that strawberries at the supermarket can be lacking in flavour and sweetness because they are not allowed to fully ripen on the plant. They get picked early, so they can transport better. Try to get some from a local farmers’ market to eat fresh or cook them.”