Seasonal vegetables spring
Rhubarb
Rhubarb is a good source of fibre and contains moderate levels of vitamin C and calcium. Studies have linked the fibre from rhubarb in the diet with reduced cholesterol levels. To prepare wash and trim both ends of the stalks, and discard the poisonous leaves. Rhubarb, in particular the later field-grown variety, is very tart and requires considerable sweetening. Kept in the fridge, fresh rhubarb will stay in reasonable condition for 1-2 weeks. Raw and cooked rhubarb freeze very well.
Rhubarb works brilliantly if you roast it with a good sprinkling of
sugar, some grated
fresh ginger (or a globe of
stem ginger, very finely chopped) and some
orange juice. When cool, fold into some
Greek yoghurt and whipped double cream. Serve with the syrup of some stem ginger drizzled over the top for a lovely spring Rhubarb Fool.
Strawberries and rhubarb work really well together. Try stewing some rhubarb in some vanilla sugar and orange juice. Add strawberries in right at the end of cooking time and then serve with everything from
granola and yoghurt to fluffy pancakes or even use as a crumble filling.
Asparagus is in season in Britain for just a few short weeks. So grab those melt-in-the-mouth spears while you can and feast! Asparagus is one luxury you can definitely afford. Asparagus contains more folic acid than any other vegetable. It's also a good source of fibre, potassium, vitamins A and C and glutathione, (a phytochemical with antioxidant and anti-carcinogenic properties.) Once picked, asparagus rapidly loses flavour and tenderness, so it really is worth eating it on the day you buy it. If that isn't possible, store asparagus in the fridge with a damp paper towel wrapped around the bottom of the stalks and you can get away with keeping it for a couple of days. To prepare Wash in cold water and remove the bottom ends of the stalks (with fresh asparagus they will snap off cleanly). Boil or steam quickly until just tender, around 4 to 7 minutes depending on thickness.
Our quick and tasty tips:
Try using perfectly cooked spears to dunk into soft boiled eggs.
Try it chargrilled with some halloumi for a lovely summery dish.
Mimosa style – scatter over very finely chopped hard boiled eggs and a mustardy dressing
Cauliflower
One of the few vegetables that is in season in Britain almost all year round, the versatile
cauliflower is having a comeback. Cauliflower is an excellent source of vitamin C, vitamin K, folate and fibre. It is a very good source of vitamin B5, vitamin B6, omega-3 fatty acids, and manganese. Additionally, it is a good source of potassium, protein, phosphorus, vitamin B1, vitamin B2, vitamin B3, and magnesium.
Our quick and tasty tips:
Delicious roasted with spices like
cumin and
coriander and served with a good sprinkling of sea salt and a squeeze of lemon.
Try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan.
Delicious in a cauliflower cheese soup with croutons on top
Try adding it to macaroni cheese next time you’re making it for a change