Whether you’re cooking in a care home, hospital, school, café or pub, there are lots of reasons for people to get together and enjoy the tastes of Spring and lots of exciting new produce to cook with.
Springing into season!
New potatoes – move over mash, hello tasty little spuds! Boiled, crushed, fried or as a fresh salad, there are lots of ways to enjoy these spring potatoes.
Spring veg - from spring greens to purple sprouting broccoli, cauliflower, radishes and awesome asparagus, celebrating veg on your menu has never been so easy.
Wonderful rhubarb – comforting, cost-effective and nostalgic, why not experiment with using rhubarb as a tangy savory addition, not just in sweets?
Popular this Spring
Indulgent Easter brunches, vegan chocolate and decadent veggie dishes. By featuring the best seasonal veg in healthy, sustainable show-stoppers, you are sure to rival the traditional British roast dinner this Easter with creative alternatives.
Easter desserts and Easter favourites
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