Silence seems to be the order of the day here, at the moment. So far, 2014 has been unrelenting in pace, throwing us all forward quicker than we’d perhaps like, hurling challenges to clamber back up from like we’re playing the Takeshi’s Castle of Life. My tiredness levels have reached the point where last night I even dreamed about sleeping, and when asked what my plans for the week are, said, “I’m cooking two of my friends for dinner tomorrow.” Sorry guys, looks like you’ll be on the table, not at the table.
I’ll get back to cooking properly soon, but for now it’s all a little uninspiring. The latest vegetable obsession – I’m a latecomer to this non-beige food party – has seen me wielding a julienne peeler at every courgette I can find. Honestly, courgettes are a revelation, but as much as I’d love to pretend that’s all I’ve been eating to fuel these long days, the chocolate smudges on my jeans tell a different story. A couple of nights ago I definitely gave life to the Frankentoastie, the gooey marriage of brie and Easter egg chocolate – the best kind, and we all know it – between two seeded slices. No regrets.
So instead of inflicting my recent bizarre meals upon you, here’s a little guide to what’s in season this month, and what you might like to cook with it. There are some absolute gems in here.
Asparagus is totally new to me. After seeing a hell of a lot of hype over asparagus season, I decided to give it a go, and oh boy was it worth the risk. Quick pan fry + sprinkled with sea salt = happy asparagus season.
Broccoli (including purple sprouting broccoli)
With spring upon us, it’s time to kiss goodbye to kale for a few months. Let’s make the most of it.
Forced rhubarb is out and in-season rhubarb is, well, in.