New recipes seasoned with Spring

Eating ‘seasonally’ is a bit of a buzz word these days, but what’s the point of it?  Eating with the seasons means cooking and eating what’s currently being grown locally, and it makes a lot of sense. Cooking and serving seasonal foods is great for your family’s health and, because seasonal food is abundant and local, it’s cheaper and therefore easier on your household budget. 

Spring vegetables are easy to grow because that’s when conditions are ideal for nature to flourish. So, it stands to reason that they’re full of great nutrition to keep our bodies healthy too. 

Here are some vegetables that are currently in season, and ideas on how to use them:

Brussels Sprouts

Admittedly, not everyone’s a big fan of brussels sprouts, but when you mix them in with other flavours, like in this Chicken Lentil Salad even the doubters can be won over. And it’s good news for them if they are, because these little bundles of goodness provide high doses of vitamin C, vitamin K, and folate, along with lots of other nutrients. Steaming or stir frying is the best way to retain their nutritional value. To help them cook quickly, cut into quarters and steam for 5 minutes.


The Guinness Book of World Records lists avocado as the number 1 nutritionally complete fruit. How’s that for a good excuse to eat them every day? And, because they’re so versatile and go well with many other foods, you easily could. Have avocado on toast and crackers, add it to salads and tacos, put it on the side with bacon and eggs, or try it in these Cajun Chicken Tortillas.


Cabbage might just be the most underrated vegetable. Not only is it inexpensive, it’s also full of potential. You just need to know what to do with it. It’s great for wrapping up other foods like meat and rice. You can throw it in stir fries, braise it, or make coleslaw. It’s a handy substitute for lettuce in dishes like tacos, and it makes a tasty soup. As with all our other spring vegetables, cabbage provides great health benefits, including lowering cholesterol. So why not experiment a bit with cabbage? You could start with this delicious Salt & Pepper Squid on Noodle Salad.


The first time you see asparagus in the supermarket, you know Spring has truly sprung. As well as having a lovely rich flavour, asparagus is full of health-giving vitamins and minerals including Vitamin C, zinc and antioxidant benefits. Asparagus should be eaten as soon as possible - within 2 days ideally. To help it last longer, you can wrap the ends in a damp paper towel or stand it up in a jug of water in the fridge. This recipe for Citrus Roast Chicken tastes great with steamed asparagus on the side.