Spring Cooking with Seasonal Fruit & Vegetables

As the days get longer and the first signs of spring appear, it's the perfect time to embrace the fresh, vibrant produce that comes into season!

After months of hearty winter dishes, spring fruit and veg offer a lighter, brighter way to cook.

Here are some of our favourite ways to make the most of spring produce to inspire your next meal:

Roasted Asparagus with Lemon & Sea Salt

Nothing says spring quite like tender, British asparagus. Roasting brings out its natural sweetness while keeping that satisfying crunch.

Drizzle a bunch of asparagus spears with olive oil, scatter with sea salt, and roast at 200°C for around 10 minutes until just golden. Finish with a squeeze of fresh lemon juice and a little lemon zest.

Perfect served with grilled chicken, salmon, or even on toast with a poached egg.

Roast to perfection with RHS by Dexam!

Garlicky Spring Greens Stir-Fry

Spring greens, young cabbage, kale, and spinach are full of goodness and perfect for a quick, flavour-packed side dish.

Roughly shred your greens, then sauté in olive oil with two crushed garlic cloves and a pinch of chilli flakes. Cook for a few minutes until wilted but vibrant, then finish with a squeeze of lemon and a little salt.

Great alongside fish, chicken, or stirred through pasta.

Perfectly sauteed with a Supreme Non-Stick Fry Pan!

Zesty Radish & Herb Salad

Radishes often get overlooked, but in spring they’re at their crisp, peppery best!

Thinly slice a handful of radishes and toss with chopped fresh herbs like parsley and dill. Drizzle with olive oil, a splash of white wine vinegar, and a pinch of salt. For a twist, try adding slices of cucumber or fennel.

Light, fresh, and a perfect side for grilled meats or fish.

Served in style with Sintra!

Simple Rhubarb Compote

Bright pink rhubarb is one of spring’s greatest pleasures, and making a compote is an easy way to enjoy its tart flavour.

Chop 4–5 rhubarb stalks and gently simmer with 2 tbsp sugar, a splash of orange juice, and a dash of vanilla until soft but still holding shape.

Serve spooned over porridge, yogurt, pancakes—or even as a tangy side with roast pork.

Simmer with Supreme!

Classic Eton Mess with Strawberries

As spring moves towards summer, juicy British strawberries start appearing—and they’re the perfect excuse for a classic Eton Mess.

Hull and quarter fresh strawberries, toss them with a little sugar and set aside. Whip double cream until soft peaks form, then fold in crushed meringue pieces and the strawberries.

Serve immediately for a quick, crowd-pleasing Easter dessert.

Mix it up with a Stainless Steel Mixing Bowl!

Whether you’re planning an Easter gathering, a weekend lunch, or just looking to brighten up your midweek meals, cooking with seasonal fruit and veg is a delicious way to make the most of the season.

Happy spring cooking!