With spring officially upon us, ‘tis the season of longer days, blooming flowers and (hopefully) rising temperatures. It also heralds a whole new host of seasonal ingredients and dishes set to make their way into our kitchens.
Cooking seasonally needn’t be a hassle. In fact, using ingredients that are currently in season means you're using fresher produce that tastes better, rather than impaired foods that have been refrigerated for weeks while in transit from abroad.
And the best thing – given the current cost of living – is that it's often cheaper too, due to the lower costs of transport and storage.
So, with money saving and improved flavour in mind, here are three quick and simple seasonal recipes from Mindful Chef sure to put a spring in your step… Lemon sole, creamed leeks and sweet potato mash Serves 4 Ingredients 2 sweet potatoes 2 leeks 1 lemon Olive oil 4 tsp garlic paste 200ml almond cream 20g capers 1 vegetable stock cube 520g lemon sole fillet (skin on) Sea salt and pepper 20g flaked almonds 160g kale Handful of fresh tarragon Method Preheat the oven grill to high.
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