Bacon and broad bean warm salad. Photo / Michael Craig
Come out of winter hibernation with fresh recipes.
Finally, spring has sprung. It seems it's more of the relentless-rain sort of spring, rather than the crisp, clear, sunny days I've dreamed about through winter, but I'm hoping they aren't too far away.
Spring is just about my favourite season for produce. Even though we now have access to
imported and out-of-season fruit and vegetables year-round, it's so exciting when spring comes to know that some things are still seasonal. There's nothing like fresh new season asparagus, which I'm told is late this year because of the bad winter, so more about that in a few weeks.
My cooking gets lighter and greener, much like a lot of people's, I imagine. Salads are packed with fresh vegetables and leafy greens, plus fresh herbs, lots of lemons and garlic and a grain.
I've been cooking a lot with freekeh, a small, slightly gritty grain, similar to bulghar or faro. It gives a nutty flavour to salads, and makes a great base.
