Spring selection

Spring fruits and vegetables are in season now and can be used in a variety of tasty and healthy meals.

Follow our easy hints, tips and recipe ideas to help you make the most of the delicious fruit and vegetables on offer this spring.

Spring Selection: Planning & Preparation

There is a wide range of exciting fruits and vegetables in season over the spring months. Make sure you make the most of what is on offer.

Carrots are available all year round. Carrots can be washed and peeled before enjoying.
Broccoli is available all year round, but it is at its best from January to October. For both Broccoli and the Purple Sprouting variety look out for firm stalks and dark coloured heads. Purple Sprouting Broccoli is in season from January to April and is good when young and tender. You do not need to remove the leaves before cooking. To ensure even cooking split the stalks so they are a similar size to the heads.
Cabbage varieties are in season all year round.
Leeks are at their best from September to April. Leeks may need to be trimmed to remove any outer leaves that are looking tired or damaged, between half and two thirds of the dark green tops will also need to be taken off and put in your compost bin if you have one. Wash well to remove the dirt that can be found inside leeks.
Potatoes are available as a main-crop from July to February; new potatoes are in season from April to June. When buying potatoes choose ones that are firm and avoid any that are beginning to sprout or have a hint of green to the skin. There are a range of ways to prepare potatoes from baking and roasting, to mashing or making chips. However you are preparing your potatoes you will need to wash and scrub the potatoes to remove any dirt from them.
Rhubarb is available from March to June. Look for firm stalks and leaves with good colour. To prepare, wash and trim the top and bottom of the stalks and slice.

Spring Selection: Recipe Ideas

Follow some of these recipe ideas to turn leftover spring fruits and vegetables into delicious dishes.

Roasts and Stews
Roasting vegetables is an easy way to use up vegetables. Cut up vegetables such as: carrots, potatoes, leeks, onions or whatever you have. Put on a baking tray with olive oil and garlic. Ensure all the vegetables are coated and roast for about 25 minutes – delicious!

Vegetable stews can be easily made from a variety of spring vegetables that you have available.

Soups and Stocks
Soups are an ideal way to use up leftover raw or cooked spring vegetables. Making up your own vegetable stock is another great way to use leftover spring vegetables and the stock can be used as a basis for a variety of other dishes. Both soup and stocks can be easily frozen at home and used when needed.

Carrots if you have carrots to use up why not cut them up and freeze them (you will need to blanch them in boiling water and then cool them in cool water first). They can be added to mince, casseroles or soups as you need them. Raw carrots can be grated and added to salads or cut into strips and enjoyed with dips such as houmous. Carrots are great roasted with honey or for a quick meal they can be cut into batons and added to a stir fry.
Broccoli can be added to cauliflower cheese to make a tasty addition to this dish.
Cabbage, add a pinch of nutmeg and some raisins to leftover cooked cabbage. Leftover cabbage can be used to make Bubble and Squeak by mixing with cooked potatoes. Raw red cabbage adds a nice bite to salads.
Leeks can be used in casseroles, tarts, pies and soups.
Potatoes that have been leftover can be used again in a variety of ways:
- Add to soups to thicken.
- Add cheese to mashed potatoes to top a pie.
- For a casserole topping add mashed potatoes once the casserole is cooked and place back in the oven until the potato topping goes brown.
- Use mashed or chopped boiled potatoes to make hash browns. Just mix a cup of leftover potato with a tablespoon of milk and an egg yolk. Chopped onion or spring onions can also be added. Heat a frying pan with a tablespoon of oil and drop in spoonfuls of the mixture and fry until golden brown.
- Boiled potatoes can be thinly sliced and added to omelettes.
Rhubarb can be used to make a variety of delicious dishes. Use it to make crumbles, pies or stewed and added to yoghurt to make a healthy dessert.