Posted 5th April 2011 by Caroline Gosney
Spring has sprung and with it has come some fantastic new seasonal ingredients. At this time of year light, fresh produce is at its best. Cucumber, asparagus and radishes are all coming into their own and can make a variety of mouth-watering dishes.
Cream cheese, Cucumber and Chive Sandwiches are a fresh twist on an English picnic favourite and would be perfect in the spring sunshine. Alternatively a Beef and Cucumber Salad with Asian Dressing would be a lovely al fresco lunch or light supper. If you're having a springtime party, Cucumber Cups with Smoked Salmon are refreshing canapé before dinner served with a cool glass of wine.
Asparagus has a very short season so it's best to make the most of it whilst you can. Asparagus Soup is a classic way to use asparagus and is delicious served with some crusty bread. For a lunch you can share try our Asparagus and Tuna Tart and you can pop it in the fridge for the next day if you don't finish it. Steamed Asparagus with Crème Fraiche, Parsley and Tarragon Sauce is a stunning starter that will wow your guests but is very simple to prepare.
Roast Radishes with Spring Onion and Soy Sauce are a delightfully different way to use radishes and would be perfect as a side dish alongside some grilled meat or fish. For a more picnic friendly way to use them our Radish Tzatsiki dip with Crisp Flatbreads is perfect for an al fresco meal.
How will you use these delicious seasonal ingredients?