Spring cooking
- samrudd123
- Nov 7
- 2 min read
Recipes for the start of the new growing season. Get creative at this somewhat scarce time of year, as winter crops drop off and there's a limited choice of what's ready to eat. Think radishes, spring garlic, bok choi, asparagus, watercress and parsley.
🌱 Spring Awakening: Fresh Starts and Tender Greens
By Hamish Evans, Middle Ground Growers
After months of dormancy, spring bursts forth in a rush of green — the farm shaking off its sleep and bursting into life. The first shoots push through damp soil, the air softens, and hope returns with the light.
This is a joyful time for growers and cooks alike. The first leaves — spinach, salad mixes, rocket — bring freshness to every meal. Early radishes add colour and crunch, while young leeks, tender herbs, and the last overwintered roots remind us of the bridge between seasons.
A few ideas to make the most of your spring veg box, and our top recipe of the season included below;
Spring minestrone: A bright, brothy soup with beans, new greens, and herbs.
Radish & herb salad: Crisp, peppery, and lifted with lemon or cider vinegar.
Sautéed greens on toast: With a drizzle of olive oil and a sprinkle of salt — simple, nourishing, and grounding.
Carrot-top pesto: Waste nothing — blend the green tops with nuts, garlic, and oil for a vibrant spread.
Spring cooking is about lightness, creativity, and renewal — reconnecting with the energy of the soil after the deep rest of winter. Every bite of fresh green reminds us how quickly life returns, and how resilient nature can be when cared for regeneratively.
As the days grow longer, let’s celebrate the turning of the wheel — from seed to sprout, from soil to table.
heres our recipe of the season from Sam Rudd:
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Start by putting on two pans, half- filled water, to boil and bring to a gentle simmer. Put your bread on to your desired toasty-ness. Wash your watercress. Then, snap the woody ends off the asparagus by bending the end and letting it snap where it naturally wants to. Dispose of the woody ends and decide on if you want to cut the remaining asparagus into smaller pieces.
2
Place the asparagus in one of the simmering pans of water and leave to cook for 2-5 minutes based on the thickness of the stems and then drain the water.
3
Crack the eggs into a sieve that is sitting over a bowl and allow the thinner egg whites to drain through. If you know the eggs are very fresh, you can skip this stage. Once done, have the strained eggs close to hand.
In the other pan of simmering water, use a spoon or whisk to spin the water around so that it starts to form a spinning vortex in the centre. Quickly, pour the sieved eggs into the centre of the vortex. Cook the eggs for 3-4 minutes. When ready, use a slotted spoon to retrieve and drain any excess water.
4
Have your bread buttered and ready to receive the poached eggs and serve up with the asparagus and watercress and season the meal to your tastes.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Asparagus: Poached eggs on toast with asparagus and watercress
Food Enthusiast
Sam Rudd
A perhaps luxury spring time breakfast but with asparagus having such a short season this is a great simple treat after perhaps a busy week.
Photo by Photo By: Kaboompics.com: https://www.pexels.com/photo/four-stalks-of-asparagus-on-marble-surface-4033043/
Servings :
1-2
Calories:
Prep Time
10 min
Cooking Time
10 mins
Rest Time
0 mins
Total Time
20 mins
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