Looking for some cooking inspiration this spring? The Field's top 7 best spring recipes will add some zing and originality to your supper. It is time to pop the lid on the casserole and say goodbye to the cold wintery pies.

The top 7 best spring recipes recommended by The Field this season will encourage you to make the most of the foods in season. As spring draws on and we have our first glimpse of sunshine, the joyous activity of cooking with fresh and seasonal foods seems to begin again. We love our top 10 best pheasant recipes, but spring is a time to embrace new ingredients.

THE TOP 7 BEST SPRING RECIPIES: SEASONAL INGREDIENTS

VEGETABLES

  • Asparagus
  • Purple Asparagus
  • Broccoli
  • Butter Lettuce
  • Chives
  • Fennel
  • Green Beans
  • Peas
  • Rhubarb
  • Spinach

MEAT

  • Lamb
  • Venison
  • Beef
  • Chicken

FISH & SHELLFISH

  • Mackerel
  • Salmon
  • Tuna
  • Crab
  • Clams

TOP 7 BEST SPRING RECIPES

Chilled asparagus velouté with shaved asparagus and crispy sweetbreads  

Crab cakes with mint and chilli dressing

Slow-cooked lamb with sherry and saffron potatoes

Roast Butterflied Haunch of Muntjac

Peppered salmon with saffron potatoes and spiced broth

Rhubarb fool recipe

Marbled chocolate pavlova topped with oranges

Rhubarb fool

Rhubarb fool recipe

Everyone’s first rhubarb taster of the year simply has to take the form of a warming crumble on a cold…

It is healthier to eat in season not only for its nutrition and taste, but for the wonderful colour and appearance of the flowering fruits and vegetables. In many ways, the seasons should form the natural backdrop for our eating patterns. Locally farmed and hand picked foods take, or course, the top spot on any list. Buy British and buy well.

The Asparagus season in Britain is short but usually arrives in May. Asparagus is the best of British. But whatever you do, please don’t bother to buy asparagus out of season. It is wiltingly tasteless. Rhubarb is the closest thing to a ripened fruit that is ready to eat in the spring. Although the pink stuff forced in the rhubarb triangle is a late winter delight. All things leafy taste best in spring too and venison is a ferrous, gamey and flavoursome meat to be enjoyed in too.