At last we have warm weather and some light rain – perfect for all those gorgeous spring fruits and veggies. Poking their sleepy heads through garden beds now are chives, tarragon, parsley, mint and coriander. When picking chives, parsley and coriander, ensure that you cut small bunches at ground level to enable new shoots to grow. There are so many ways to use these spring herbs to enliven a dish – chopped and folded through a curry or soup before serving – mixed with crumbs to coat fish, chicken or veal – in sandwiches and salads – or scattered over freshly steamed and buttered new season asparagus and chat potatoes.

Also in season is rockmelon (use it in salads with cress, rocket and ham); Northern Territory mangoes (the first mangoes to arrive in Sydney markets); broad beans (now is the time to eat them on their own or mixed through a risotto or pasta dish with chilli, olive oil and parmesan); and pineapples (select the Bethonga variety from Queensland – the sweet aroma will follow you home. Full of vitamin C and fibre. Dont worry if the stalky tops are cut off as these are used back in the plantation to grow more pineapples).

As mentioned in my classes, buy in season. It is cheaper and more nutritious. Feel the excitement of new produce available, especially if you are growing it yourself. With fresh produce at its best, keep cooking preparation simple and let it shine.

Enjoy Spring!