It may not always seem it, but Spring has sprung and with it, a host of lighter and brighter dishes will be entering our kitchen. Make the most of the fresh fruit and veg that start to come into their own this spring with a storecupboard full of essentials that complement them perfectly.
Spicing up your store cupboard is the most surefire way to spring into the new season. Turmeric is essential, both for its sunshine colour as for its anti-inflammatory and cooling properties. Sprinkle over root veg before roasting and adding to salads or even dressings. Chilli works exceptionally well with stone fruits like peaches and plums.
No matter the season, oats always have a place in our heart. Whether it means pimping your morning porridge with some cinnamon and berries, or whipping up a batch of homemade granola; oats are the ultimate slow release carbohydrate, and offer your body the energy to keep on going, whatever the weather.
Incorporate fresh herbs into your meals in any way that you can. Whether that means whipping up a breadcrumb and herb crust, or a quick salsa verde for dinner, or adding fresh herbs to salad dressings and sauces to add freshness, now is the time to embrace leafy herbs like coriander, parsley and mint and scatter them over with abandon.
Forget heavy toppings; this spring add crunch with toasted nuts. If the weather gets really warm, consider storing your nuts in the freezer to prevent them going off in the heat, but do what we do and roast in bulk, with added spices (almonds with paprika and cumin for example) and use throughout the week to add interest to your meals.