After a long, rainy winter, spring has finally arrived in the UK, bringing sunshine and a fresh crop of seasonal ingredients. The Guardian is launching a new seasonal food magazine, the Guardian Food Quarterly, to celebrate the change in season. The first issue features five crab recipes, including a spicy crab cake banh mi and a hot cheesy crab and chive dip inspired by the American south.
Forced rhubarb, which arrives in winter, remains available through late spring, and outdoor rhubarb appears by late April. Recipes such as rhubarb and custard tart and rhubarb, cardamom and mascarpone trifle are recommended. Rhubarb also works well in savoury dishes, such as seared king prawns with rhubarb and ginger sambol, and mackerel with rhubarb and sherry vinegar.
Asparagus is another spring favourite, celebrated in dishes like asparagus, pea and lemon orzotto, asparagus and artichoke fritters, and asparagus with wild garlic hollandaise. Jersey Royals, the new potatoes, are best simply boiled with salty butter or a light dressing, such as aïoli.
The article also highlights seasonal tableware, including a zesty citrus garland, tulip jute placemats, and tomato-themed napkins. For investment pieces, hand-painted linens from Bertioli by Thyme in the Cotswolds are recommended, especially the cherry blossom design.
