Spring heralds the arrival of so many great seasonal ingredients that are perfect for entertaining at this time of year – we asked keen host Katy Hofstede-Smith what she does with her favourites…
As the first teases of spring occur, those bright flowers pushing up through the grass, the hint of warmth in the winter sunshine and the excited chatter of birds in the budding trees, it is a very exciting time for foodies as the promise of new fresh, light ingredients shines through the last of the dark days. Spring dining to me is all about losing some of the heavy, warming comfort that winter brings and finding it instead in crisp, bright, delicate seasonal ingredients. However, when it comes to planning to entertain and bringing spring to the table it can be a difficult time of year as you can have no idea until the morning whether you will be welcoming a beautiful warm spring morning or a throwback to winter, and the feel of the dishes required will vary accordingly. The way that I like to overcome this is to pick a few beautiful seasonal ingredients that can stand their ground whatever the weather and can be altered according to how the day turns out. Some of my favourite ingredients for this approach are local lamb, baby spinach, salmon, new potatoes, watercress, sorrel, crab, asparagus and rhubarb.
Asparagus shouts spring as soon as you see or taste it. On a lovely day there can’t possibly be many better ways to serve it than as a starter steamed until tender and dipped into melted salted butter. For a more put-together starter (but still one that is light and full of summer hope), mix the tender asparagus chopped into 5cm pieces with cooked crab meat, lemon zest, olive oil and seasoning. When you’re ready to serve, squeeze over lemon juice to taste and a sprinkling of parmesan shavings.
If the weather demands something more comforting, potted crab is a fantastic alternative. Mix together the crab meat, lemon juice, cayenne pepper and seasoning with some butter, put into a pot or jar, place some dill or chervil on top or chervil and top with melted clarified butter. Once it has chilled and set in the fridge, serve it with warm toasted sourdough and tender steamed or grilled asparagus.
A beautiful leg of lamb can be rubbed in Middle Eastern spices such as sumac, cumin, cinnamon and pomegranate molasses and slow roasted to bring out the delicate sweetness. This can then be served with a fresh couscous or quinoa salad with seasonal herbs and baby leaf spinach if the weather is beautiful. If you need something a little more warming, serve with lightly sautéed spinach with garlic accompanied by a nutty Middle Eastern warm couscous or quinoa salad flavoured with the same warming spices as the lamb, topped with toasted nuts and dried berries.
A beautiful whole side of salmon can be lightly poached on a warm spring day and served with lightly buttered sweet new potatoes and watercress dressed with a vinaigrette, allowing its peppery flavours to dominate. If the weather is slightly less upbeat, roast the salmon in the oven alongside the new potatoes with a few garlic cloves thrown in and blitz the watercress with some crème fraîche or natural yoghurt and seasoning to make a beautiful vibrant green sauce.
When it comes to dessert, nothing beats rhubarb for its sheer joyfulness. Gently poached with some sugar and a dash of vanilla, this can be served in two very different ways depending on whether the sun is making an appearance. If it is, drizzle your rhubarb over a lightly set simple vanilla panna cotta, providing the perfect backdrop to show off its beautiful colour. If the sun is a little more reluctant, use your ingredients instead to make a rich thick custard, topping your beautiful poached rhubarb and finished with a sprinkling of oaty crumble topping baked in the oven until golden, broken up and left to cool.
These beautiful ways of using fresh spring ingredients could not be more simple (or, with a little planning, any easier to adjust) but that to me is the very essence of spring dining, letting these wonderful ingredients shout for themselves and letting the long dark days and comfort eating retreat into our memories, leaving us full of optimism for the upcoming summer.