Seeing out the end of the season with fresh, local flavour

‍

The wisteria at Mulberry House is in full bloom, and that can only mean one thing: Spring has most certainly sprung. Every season has its own distinct rhythm, and springtime - with the scent of wild garlic drifting through the woods and budding strawberries popping up from their flowers - has been a particularly joyous time to gather around the table.

‍

In this collection of incredibly simple seasonal recipes, I’ve embraced the best of British spring, celebrating local, seasonal ingredients and the unmistakable colour and brightness that this time of year brings.

‍

These dishes may not be reinventing the wheel, but they certainly are brimming with charm and flavour. I hope they can inspire you to try something new, seasonal and made with joy.

‍

With love,

Leah

xxx

‍

P.S. Need some good weighing scales to get you started? Here are some of my current Etsy faves. They add so much whimsy and joy to cooking and baking; I really couldn't recommend investing in a good set enough.

‍

Wild garlic & nettle soup with crusty sourdough

‍

Nothing signals the change of the seasons quite like the first foraged wild garlic. Isn’t it just a delight to smell whilst out walking, too? Found in shady woodlands and hedgerows until the end of May, its vivid green leaves are a flavourful delight, so go and get foraging. Although we're heading towards the end of the season, there's still plenty to be found.

‍

Ingredients:

1 onion, chopped

1 knob of butter

2 handfuls of nettle tops (wear gloves!)

2 handfuls of wild garlic leaves, washed

1 large potato, peeled and cubed

750ml vegetable stock

Sea salt and cracked pepper

Double cream (optional, but I always recommend this)

‍

Method:

‍

In a heavy-bottomed pot, sauté the onion in butter until soft.

Add the potato and stock, then simmer until tender (about 15 minutes).

Add the nettles and wild garlic, cooking for 5 more minutes until wilted.

Blend until smooth, season, and finish with a delicious swirl of cream.

‍

Pair with thick slices of toasted sourdough and local salted butter for the perfect rustic lunch. Et voila. It’s as easy as that, and the main ingredient didn’t cost you a penny - which is just a dream. I've got my own sourdough recipe linked here if you need a little inspiration for making yours.

‍

Asparagus tart with goat’s cheese & lemon zest

‍

British asparagus has a short season, running from April to June, but it’s always worth the wait. Fresh and grassy with a tender snap, it's an essential spring treat that I love to serve in a multitude of dishes.

‍

Ingredients:

1 sheet of all-butter puff pastry

200g soft goat’s cheese

1 free-range egg

Zest of 1 unwaxed lemon

A bunch of local asparagus

Sea salt, pepper, olive oil

‍

Method:

Preheat your oven to 200°C (fan 180°C).

Roll out the pastry and place on a lined tray. Score a 1-inch border around the edge.

Mix the goat’s cheese, egg, lemon zest, salt, and pepper, then spread inside the border.

Trim the asparagus and arrange on top. Drizzle with oil.

Bake for 20–25 minutes until golden and bubbling.

‍

Serve warm with a scatter of pea shoots and a glass of elderflower spritz. Perfect for garden lunches.

‍

Herb-crusted spring lamb chops, garlicky potatoes and mint salad

‍

Nothing tastes quite like spring lamb, especially when paired with vibrant herbs and a crisp salad of seasonal greens.

‍

Ingredients:

6 British lamb chops

2 slices of day-old bread

A handful each of parsley, thyme, and rosemary

Zest of 1 lemon

2 tbsp olive oil

Salt & pepper

Potatoes

Wild garlic

‍

For the salad:

2 tbsp olive oil

Sea salt

Lettuce leaves

Anything else you'd like to add!

‍

Method:

Blitz the bread, herbs, lemon zest, salt, and oil into a chunky crumb.

Press the mixture onto the lamb chops.

Grill or roast at 200°C for 15 minutes (medium-rare), or until your preferred doneness.

Meanwhile, toss the fresh lettuce leaves and serve with olive oil.

‍

Rhubarb & elderflower fool

‍

I just love the unique flavour of rhubarb. It's gorgeous to see its colour pop up in the garden at this time of year, with its glorious fanning leaves.

This traditional British dessert combines the tang of the rhubarb with the delicate floral notes of elderflower and, like everything else here, is super duper easy to make.

‍

Ingredients:

500g forced rhubarb, chopped

100g caster sugar

2 tbsp elderflower cordial

300ml double cream

1 tsp vanilla paste

‍

Method:

Cook the rhubarb gently with sugar until soft, then cool.

Whip the cream with vanilla until soft peaks form.

Fold in the cooled rhubarb and elderflower cordial.

Serve in glass tumblers with shortbread on the side.

‍

If elderflowers are blooming near you, make your own cordial or garnish - take advantage! There's plenty near Mulberry House and it's just divine to see the blossom.

‍

English garden frittata with new potatoes & peas

‍

A frittata is endlessly adaptable and this version is filled with garden-fresh flavours. We're a little early to use peas from the garden, but it won't be long until they're ready now.

‍

Ingredients:

6 free-range eggs

150g new potatoes, cooked and sliced

100g garden peas (fresh once ready! Frozen in the meantime)

A handful of chopped chives

1 small leek, finely sliced

2 tbsp crème fraîche

Olive oil, salt, pepper

‍

Method:

In an ovenproof frying pan, gently sauté the leeks in oil until soft.

Add the sliced potatoes and peas, then pour over the beaten eggs mixed with crème fraîche, salt, pepper, and chives.

Cook over low heat for 5 minutes, then transfer to a hot grill to finish the top.

Let cool slightly before slicing into delicious wedges.

‍

Seasonal shopping tips

‍

I'm a big fan of sourcing from local farm shops, markets, and your own garden wherever possible. Here’s what to look for in late spring:

Asparagus

Broad beans

New potatoes

Peas

Radishes

Spring onions

Lettuce

Carrots

Strawberries

‍

Keep your eyes open during country walks too. You never know when you’ll spot a patch of wild herbs. There is so much to celebrate out there and I hope these very simple recipes inspire you to slow down, eat well, and savour the last moments of the season. Food has a mysterious way of transporting us to somewhere truly magical, so let's embrace that with all our might.