Hungry Times Ahead
We're entering the Hungry Gap - the time British farmers dread. Many of the winter roots are coming to the end of the season, while the most exciting spring veg has yet to arrive.
It's slim pickings at the moment but more important than ever to buy British and support UK farming where you can.
Unleash Your Inner Popeye!
Spinach is something of an early bird, appearing right at the start of spring.
Unless you're making a salad it's worth trying to find the larger, leaf spinach if you can. The flavour is much better and doesn't shrink quite as spectacularly as the baby stuff when cooked.
Spinach loves dairy. With a rich milk bechamel in cannelloni, a souffle or croque monsieur, with cream in as creamed spinach or a wobbly tart or with cheese (a great addition to all of the above!).
I hear spinach, I think Spanakopita - here's Jamie's recipe, I've tried a bunch of different ones and this one has been the least likely to result in the dreaded soggy bottom.
Creamed spinach is an easy, decadent side that goes with almost anything, but is especially good with lamb I think. Just whizz up some wilted spinach with a good dollop of crème fraiche, a teaspoon of dijon and a little parmesan (inspired by the St John recipe).
We've Sprung A Leek
Leeks are perhaps the most underrated vegetable we have. Infinitely more interesting than the omnipresent onion, the leek can be the base of a recipe, a stand-out side or the main event.
Much like spinach, leek loves dairy and makes a fine addition to all the recipes listed above! In particular a leek and cheese toastie is as good as it gets, especially with a slathering of mustard.
Try grilling leeks until charred, then peeling off the burnt outer layer. As it gets hot, the air in between the layers of leek will steam it from the inside out, leaving a soft, flavourful vegetable that's great with a mustardy dressing or sauce gribiche.
Here's a rich warming casserole for a winter's night, Nigel Slater's Braised lamb with leeks and haricot beans.
I won't pretend that this recipe is beautiful to look at, but the combination of crunchy nutty base and creamy cheesy leeks is a winner. It's an old-fashioned vegetarian recipe from Cranks Leek Croustade, but give it a go (though I'd add some mustard and cheese to the leek sauce for a little more indulgence.