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As the weather improves so too does the range of seasonal vegetables hitting supermarket shelves or popping up in our gardens.
After months of hearty winter meals, zesty spring salads allow natural flavours to shine through.
One of the season’s most anticipated arrivals is asparagus.
Tender spears are at their best when freshly picked and need little more than a quick steam, grill or roast to prepare.
They also make a natural addition to salads, frittatas, pasta and risotto. Peas are another spring favourite.
Sweet, fresh peas are a world away from their frozen counterparts and can be eaten raw, tossed through salads or added towards the end of cooking to retain their flavour and colour.
Broad beans also become ripe for the plucking at this time of year. Hearty mash gives way as new potatoes start coming into their own.
Small, waxy potatoes are ideal boiled or roasted and served with fresh herbs, butter or a simple dressing.
They pair well with other seasonal produce. The arrival of spring also means plenty of leafy greens.
Spinach, silverbeet, rocket, lettuce and other salad greens thrive in cooler conditions, providing plenty of options for lighter meals.
Spring onions and radishes add a fresh, crisp bite to salads and sandwiches.
As temperatures rise, gardeners can begin planting a host of new crops such as carrots, beetroot, beans, courgettes and cucumbers.
Spring produce offers plenty of inspiration for cooks keen to introduce more fresh vegetables to their menus.
