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SpringSpring has sprung, and with it has brought feelings of change - spring cleaning grips the nation, redecorating crops back up on the adgenda with paintbrushes at dawn and sample charts dotting the walls. Lambs abound, flowers begin to brave the chill and life feels good. UK variety is back, choice inspires menus of excellence to share and enjoy. |
June
Cherries. Lots of stuff. Courgette, fennel. Asparagus' phalic prongs are around for a sinfully short time, so don't balk at the expense, but instead rejoice in their nutty flavour, amazing texture and interest your guests with some facts about asparagus wee as you serve them with a lemony hollandaise, or wrapped in parma ham, or scattered with crunchy savoury breadcrumbs.
