Spring's rich bounty

By Jane Strode
Updated September 21 2012 - 3:28pm, first published September 12 2012 - 5:01pm
Serve with fish ... Fennel and anchovy gratin.
Serve with fish ... Fennel and anchovy gratin.

The change of the seasons is particularly inspiring for the chef and avid cook. Spring is here and as the weather warms, the days get longer and new harvests hit the markets. The change of available ingredients helps trigger creativity - I always look forward to cooking with globe artichokes, beetroot and broad beans, for example. Favourite recipes can be revisited and tweaked, fresh dishes appear from the imagination and there's a sense of rejuvenation.

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