I’ll never tire of the shiny new fruit and veg that arrives each spring. After a long, wet winter, made less gloomy with a regular rotation of steaming bowls of pumpkin soup, earthy mushroom stews, nutty roasted brassicas and comforting apple crumbles, I’m more than ready for the fresh flavours the new season brings.
As the weather warms up, crisp salads and luscious berries return as regular features on my dinner table and every meal starts to feel lighter and brighter.
Best of all is the arrival of locallygrown asparagus. Its season always feels short compared with other veg, so I try to make the most of it while it’s here. We’ve included recipes dedicated to asparagus in this issue (p38), so you can do the same. But my favourite way to eat asparagus is one of the simplest – fried in sesame oil and sprinkled with a little seasoning and sesame seeds. Try it, you won’t be disappointed!

Jenny de Montalk
Managing Editor

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• Blade – October 2023
• Airgun World – September 2023