Cooking with Seasonal Fruits and Vegetables – Fresh, Flavourful, and Budget-Friendly

Discover how cooking with seasonal fruits and vegetables brings flavour, freshness, and savings. Explore what’s in season in the UK and try easy recipes from That’s Food and Drink.

Intro: Taste the Seasons in Every Bite

Cooking with seasonal fruits and vegetables is one of the simplest ways to make your meals more flavourful, sustainable, and affordable. 

Whether you’re shopping at your local greengrocer, a farm shop, or even growing your own, seasonal produce captures the true taste of Britain’s natural rhythm, and it can make a huge difference to your health and your wallet.

Why Cooking Seasonally Makes Sense

1. Superior Flavour:

Seasonal produce is harvested at its peak ripeness. A June strawberry from a Shropshire farm tastes far sweeter than an imported one in December. Likewise, a locally grown carrot in winter bursts with earthy sweetness that storage-heavy imports can’t match.

2. Better for Your Budget:

When crops are in abundance, prices naturally drop. That means a basket full of British apples or cabbages will cost far less than exotic imports, perfect for family meals or batch cooking.

3. Good for the Planet:

Eating what’s in season helps cut food miles and reduce carbon emissions. Plus, less refrigeration and packaging means a smaller environmental footprint.

What’s in Season in the UK?

Spring:

Enjoy tender asparagus, radishes, new potatoes, spinach, rhubarb, and early strawberries. Fresh, bright, and full of life.

Summer:

A feast of courgettes, tomatoes, cucumbers, beans, soft berries, cherries, and stone fruits. Ideal for barbecues, salads, and desserts.

Autumn:

Cosy up with apples, pears, pumpkins, butternut squash, and root vegetables. Roast, bake, or stew for comforting warmth.

Winter:

Celebrate the sturdy greens, kale, cabbage, leeks, parsnips, and swedes. Perfect for soups, casseroles, and hearty Sunday roasts.

Easy Seasonal Recipes to Try at Home

Spring Green Risotto:

A creamy mix of peas, asparagus, and lemon zest for a light yet comforting dish.

Summer Berry Crumble:

Combine strawberries, raspberries, and blackberries under an oat crumble topping. Serve with clotted cream or vanilla custard.

Autumn Roast Tray Bake:

Toss chunks of carrot, parsnip, and squash with olive oil, rosemary, and a drizzle of honey.

Winter Vegetable Soup:

Simmer leeks, potatoes, and kale in vegetable stock, then blend smooth for a velvety winter warmer.

Smart Tips for Cooking Seasonally

Shop local: Support your community by buying from farm shops and markets.

Plan meals around availability: Use what’s freshest now, not what’s flown halfway round the world.

Preserve the harvest: Freeze berries, make chutneys, or pickle vegetables to enjoy all year round.

Mix & match: Combine seasonal veg with cupboard staples like grains, pasta, or pulses.

Learn about UK farm shops

https://thatsfoodanddrink.blogspot.com/2024/05/exploring-british-countryside-guide-to.html

Learn about preserving your own foods

https://thatsfoodanddrink.blogspot.com/2024/07/learning-from-our-grandparents-journey.html

Link “budget-friendly meals” to your one-pan meal series.

Budget friendly meals to ensure you use available produce wisely

https://thatsfoodanddrink.blogspot.com/2025/04/budget-one-pan-dinners-that-taste-like.html

Final Thoughts: Eat the Seasons, Live the Flavour

Cooking seasonally helps you reconnect with real food, fresh, local, and full of character. Every season brings something different to the table, so experiment, enjoy, and celebrate the best of British produce one meal at a time.

How to Host the Perfect Spring Bank Holiday Party

The Spring Bank Holiday is the ideal time to gather friends and family for a relaxed celebration. 

Falling at the end of May, it’s perfectly placed to kick off the summer vibes with outdoor fun, great food, and plenty of laughter. 

Whether you're hosting a garden get-together, a street party, or something a bit more low-key, here’s your ultimate guide to throwing a brilliant Bank Holiday bash.

1. Pick Your Party Style

Start by deciding what kind of event suits your space, guests, and budget:

Garden party – Think bunting, picnic blankets, and plenty of prosecco and nosecco

Barbecue – Always a crowd-pleaser. Provide veggie and vegan options to cater for everyone.

Afternoon tea – A classic British option. Finger sandwiches, scones, and plenty of Earl Grey.

Street party – Get the neighbours involved! Just be sure to check if you need any permissions from the council.

Indoor alternative – If the weather looks a bit iffy (this is Britain, after all), have a cosy indoor plan with games and party snacks.

2. Send Out Invites Early

The Spring Bank Holiday is a popular weekend for getaways, so let your guests know your plans well in advance. You could:

Create a simple WhatsApp group

Use a free digital invite platform like Paperless Post

Go old-school with handmade invitations for a personal touch

3. Create a Simple, Seasonal Menu

Go for food that’s easy to prep in advance and suits the (hopefully sunny) weather:

Nibbles: Crisps, crudités, and dips

Mains: Barbecue classics, quiches, sausage rolls, or make-your-own wraps

Sweet treats: Strawberries and cream, mini pavlovas, or an ice cream bar, or scones and clotted cream!

Drinks: Pimms, mocktails, cider, and homemade lemonade

Make sure there’s something for kids and designated drivers too.

4. Decorate with Spring Vibes

Celebrate the season with cheerful decorations:

String up bunting or fairy lights

Add vases of fresh flowers from the garden

Use gingham tablecloths or pastel plates and cups

Have outdoor cushions or blankets ready for extra seating

5. Plan Some Entertainment

A few simple activities can turn a get-together into a truly memorable occasion:

Garden games: giant Jenga, rounders, or a treasure hunt for the kids

A playlist full of feel-good hits from across the decades

A trivia quiz or party bingo for a laid-back indoor option

6. Be Weather Wise

The British weather can turn on a sixpence, so:

Have a gazebo, umbrella, or marquee on standby

Make sure there’s indoor space to fall back on

Prep some warm snacks and a hot drink station, just in case

7. Don’t Forget the Little Extras

It’s the small touches that really make a party feel special:

A chalkboard or sign to welcome guests

Name tags for drinks (less washing up!)

Party favours or treat bags for kids

A camera or photo booth corner for fun snaps

8. Embrace the Community Spirit

Bank Holidays are a great excuse to connect with neighbours. If you're hosting a larger event:

Share responsibilities like food, drinks, and decorations

Involve local musicians or small businesses for added flair

Consider making it a charity fundraiser or raffle event

Final Thoughts

The Spring Bank Holiday is a chance to slow down, soak up the sunshine (if we’re lucky), and enjoy good company. Whether you're throwing a grand affair or an intimate gathering, a bit of planning and a lot of heart go a long way. So light the barbecue, pour the Pimms, and make the most of this extra day off.

Here’s to great weather and even better memories – happy Spring Bank Holiday!

Springtime Soups: Lighter, Brighter Bowls for the Season

As the chill of winter fades and spring awakens with vibrant greens and fresh flavours, it’s the perfect time to transition from the hearty, heavier soups to lighter, brighter bowls. 

Springtime soups celebrate the season’s freshest produce, offering a delicious and nourishing way to embrace the change in weather. 

Whether you’re craving a delicate broth, a zesty chilled soup, or a creamy but healthy blend, there’s a perfect spring soup for everyone.

In this blog post, we’ll explore a variety of spring-inspired soups that highlight seasonal ingredients and bring a touch of sunshine to your bowl.

The Beauty of Springtime Soups

Spring soups differ from their winter counterparts in a few key ways:

Lighter Broths – Instead of thick and heavy bases, spring soups often use clear or lightly creamy broths to keep them refreshing.

Seasonal Vegetables – Spring brings an abundance of fresh produce, such as asparagus, peas, leeks, radishes, and early potatoes.

Zesty & Herbaceous Notes – Fresh herbs like basil, dill, mint, and parsley add a burst of flavour, while citrus zest and vinegar brighten the taste.

Chilled Options – Some spring soups are best served cold, making them perfect for warm days.

Five Refreshing Springtime Soup Recipes

1. Classic Spring Pea & Mint Soup

A celebration of spring in a bowl, this soup is vibrant, naturally sweet, and bursting with freshness.

Ingredients:

500g fresh or frozen peas

1 small onion, finely chopped

1 garlic clove, minced

750ml vegetable stock

A handful of fresh mint leaves

2 tbsp Greek yoghurt (optional)

Salt and pepper to taste

Method:

Sauté the onion and garlic in a little olive oil until soft.

Add the peas and vegetable stock, bringing to a gentle simmer for about 5 minutes.

Stir in the fresh mint, then blend until smooth.

Season with salt and pepper, and serve with a dollop of Greek yoghurt. (Pea and mint soup is a favourite with my wife and I.)

2. Asparagus & Lemon Soup

This light and tangy soup is packed with the delicate flavour of fresh asparagus and a hint of citrus.

Ingredients:

1 bunch of asparagus, trimmed and chopped

1 leek, sliced

750ml vegetable stock

Zest and juice of 1 lemon

100ml cream (or dairy-free alternative)

Salt and pepper to taste

Method:

Sauté the leek in a little olive oil until soft.

Add the asparagus and vegetable stock, simmering for 10 minutes.

Blend until smooth, then stir in the lemon juice, zest, and cream.

Season to taste and serve with crusty bread.

3. Chilled Cucumber & Yoghurt Soup

A cooling soup that’s ideal for warmer spring days.

Ingredients:

1 large cucumber, peeled and chopped

250ml Greek yoghurt

1 garlic clove, minced

A handful of fresh dill

Juice of half a lemon

Salt and pepper to taste

Method:

Blend all ingredients together until smooth.

Chill in the fridge for at least an hour before serving.

Garnish with extra dill and a drizzle of olive oil.

4. Light Spring Minestrone

A delicate take on the classic, using fresh spring vegetables.

Ingredients:

1 small leek, sliced

1 courgette, chopped

1 carrot, diced

750ml vegetable stock

100g baby spinach

1 tin of cannellini beans, drained

A handful of fresh basil

Salt and pepper to taste

Method:

Sauté the leek, courgette, and carrot in a little olive oil.

Add the vegetable stock and simmer for 10 minutes.

Stir in the beans and spinach, cooking for another 2 minutes.

Finish with fresh basil and season to taste.

5. Carrot, Ginger & Coconut Soup

A warming yet light soup with a hint of spice and creaminess.

Ingredients:

500g carrots, peeled and chopped

1 small onion, chopped

1-inch piece of fresh ginger, grated

750ml vegetable stock

200ml coconut milk

Salt and pepper to taste

Method:

Sauté the onion and ginger until fragrant.

Add the carrots and vegetable stock, simmering for 15 minutes.

Blend until smooth, then stir in the coconut milk.

Season to taste and serve warm.

Final Thoughts

Spring soups are the perfect way to enjoy the season’s fresh ingredients in a light yet satisfying way. Whether you prefer a warm and comforting bowl or a refreshing chilled soup, there are endless possibilities to explore.

Do you have a favourite springtime soup? Let us know in the comments below!

Light & Refreshing Spring Salads for Warmer Days

As the days grow longer and the temperature rises, heavy winter meals give way to light, refreshing dishes that celebrate the vibrancy of spring. 

Salads are the perfect way to embrace the season, combining crisp greens, fresh vegetables, and bright dressings for a delicious and nutritious meal. 

Whether you’re looking for a side dish or a main course, these spring salad ideas are packed with flavour and seasonal goodness.

1. Spring Greens & Citrus Salad

This salad bursts with the fresh flavours of citrus and peppery greens, making it a perfect light lunch or dinner starter.

Ingredients:

100g mixed spring greens (rocket, watercress, baby spinach)

1 orange, peeled and sliced

1 grapefruit, peeled and segmented

50g crumbled feta cheese

30g walnuts, toasted

1 tbsp extra virgin olive oil

1 tbsp honey

1 tsp Dijon mustard

Salt and black pepper to taste

Method:

In a large bowl, combine the spring greens, orange slices, and grapefruit segments.

In a small jar, mix olive oil, honey, Dijon mustard, salt, and pepper, then shake well.

Drizzle the dressing over the salad and toss gently.

Top with crumbled feta and toasted walnuts.

2. Asparagus & Pea Salad with Lemon Dressing

A true celebration of spring produce, this salad is fresh, zesty, and wonderfully green.

Ingredients:

200g asparagus, trimmed and blanched

100g sugar snap peas, sliced

100g fresh or frozen peas, blanched

50g radishes, thinly sliced

2 tbsp lemon juice

2 tbsp extra virgin olive oil

1 tsp honey

1 tsp wholegrain mustard

Salt and pepper to taste

20g fresh mint, chopped

50g goat’s cheese, crumbled

Method:

Arrange the asparagus, sugar snap peas, peas, and radishes on a large plate.

In a small bowl, whisk together lemon juice, olive oil, honey, mustard, salt, and pepper.

Drizzle the dressing over the vegetables and toss lightly.

Sprinkle with fresh mint and goat’s cheese before serving.

3. Strawberry & Avocado Spinach Salad

Sweet strawberries and creamy avocado create a delightful contrast in this beautifully simple salad.

Ingredients:

150g baby spinach

100g fresh strawberries, hulled and sliced

1 ripe avocado, sliced

50g toasted almonds

50g crumbled blue cheese or feta

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tsp honey

Salt and black pepper to taste

Method:

In a large salad bowl, combine the spinach, strawberries, and avocado.

In a small jar, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.

Drizzle the dressing over the salad and toss gently.

Top with toasted almonds and crumbled cheese before serving.

4. Radish, Cucumber & Herb Salad

A crisp and refreshing salad that is perfect as a side dish for grilled meats or fish.

Ingredients:

1 cucumber, thinly sliced

100g radishes, thinly sliced

20g fresh dill, chopped

20g fresh chives, chopped

1 tbsp apple cider vinegar

2 tbsp extra virgin olive oil

1 tsp honey

Salt and black pepper to taste

Method:

In a large bowl, mix cucumber, radishes, dill, and chives.

In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.

Drizzle the dressing over the salad and toss well.

Serve immediately for a crisp, refreshing side dish.

Final Thoughts

Spring is the perfect time to enjoy fresh, light meals that highlight the best seasonal produce. Whether you’re in the mood for a citrusy, sweet, or herby salad, these recipes will bring a burst of freshness to your table. Enjoy them as a side dish, a light main, or a delightful addition to your springtime picnics and barbecues!

What’s your favourite spring salad? Let us know in the comments below!

Why You Should Try Fermented Foods This Spring

As spring brings fresh beginnings and renewal, it’s the perfect time to refresh your diet with vibrant, gut-friendly fermented foods. 

Fermentation is an age-old process that enhances the flavour, nutrition, and health benefits of foods, making them a great addition to your springtime meals.

From tangy sauerkraut to creamy kefir, fermented foods can do wonders for digestion, immunity, and overall well-being. Here’s why you should incorporate them into your diet this season.

1. Fermented Foods Support Gut Health

Spring is all about rejuvenation, and your gut deserves a refresh too. Fermented foods are rich in probiotics—beneficial bacteria that support a healthy gut microbiome. A balanced gut can improve digestion, enhance nutrient absorption, and reduce bloating, making you feel lighter and more energetic.

Great options include:

Kimchi – A spicy Korean staple made from fermented cabbage and radishes.

Sauerkraut – Fermented cabbage that’s full of probiotics and vitamin C.

Kefir – A probiotic-rich dairy drink that’s a stronger gut booster than yoghurt.

2. Strengthens Your Immune System

Springtime often comes with seasonal allergies and lingering colds, but fermented foods can help. Since about 70% of the immune system is housed in the gut, a well-balanced microbiome supports a strong immune response. Probiotics from fermented foods can help regulate inflammation and fight off harmful bacteria, keeping you feeling your best.

Try:

Miso soup – A warming Japanese broth made from fermented soybeans, packed with immune-boosting compounds.

Yoghurt with live cultures – A delicious and versatile way to get beneficial bacteria.

3. Helps Detox the Body

Spring is often seen as a time to cleanse and reset. Fermented foods aid in detoxification by promoting a healthy gut, which helps your body eliminate toxins more efficiently. They also support liver function and reduce the burden on your digestive system.

Top picks for detox support:

Kombucha – A fizzy, fermented tea loaded with antioxidants.

Tempeh – A protein-rich fermented soy product that’s great for vegetarians.

4. Boosts Energy and Mood

As the days get longer, you might be looking for ways to feel more energised. Fermented foods help improve digestion, which in turn allows your body to absorb nutrients more efficiently. This can lead to better energy levels and improved mental clarity.

Additionally, gut health is closely linked to mental health. A well-balanced microbiome can help regulate mood and reduce stress, which is great for embracing the brighter days ahead.

5. Adds a Burst of Flavour to Seasonal Dishes

Spring is a time for lighter, fresher meals, and fermented foods bring an extra depth of flavour. Their tangy, umami-rich profiles can elevate simple dishes, making them more exciting and satisfying.

Ways to enjoy them this season:

Add sauerkraut or kimchi to fresh salads or sandwiches.

Stir miso paste into salad dressings for an umami kick.

Use fermented pickles as a side to balance out rich spring dishes.

Final Thoughts

Adding fermented foods to your spring diet is a delicious and natural way to boost your gut health, immunity, and overall well-being. Whether you enjoy a spoonful of yoghurt, a glass of kombucha, or a side of kimchi, your body will thank you.

So why not embrace the season of renewal by giving your diet a healthy, probiotic-rich upgrade? Your gut (and taste buds) will really thank you!

Embrace the Seasons: Cooking with Seasonal Produce

As we navigate through the year, the changing seasons offer an ever-evolving bounty of fresh produce. 

Cooking with seasonal ingredients not only enhances the flavours of our dishes but also supports local farmers and reduces our carbon footprint. 

In the UK, each season brings its own unique harvest, offering an array of fruits and vegetables that are at their peak in terms of taste and nutritional value.

 Here’s a guide to making the most of what each season has to offer, with a few recipe ideas to get you started.

Spring: A Fresh Start

Spring is a time of renewal and growth. As the days get longer and the weather warms, the first crops of the year begin to appear. Look out for:

Asparagus: This tender vegetable is a true springtime treat. Try roasting it with a drizzle of olive oil and a sprinkle of sea salt for a simple yet delicious side dish.

Rhubarb: Perfect for desserts, rhubarb’s tartness pairs wonderfully with sweeter fruits like strawberries. A classic rhubarb crumble is a must-try.

New Potatoes: These small, waxy potatoes are delicious simply boiled and tossed with butter and fresh herbs.

Recipe Idea: Spring Vegetable Risotto

Ingredients:

300g asparagus, trimmed and cut into bite-sized pieces

150g peas (fresh or frozen)

1 onion, finely chopped

2 cloves garlic, minced

300g Arborio rice

1 litre vegetable stock

125ml white wine

50g Parmesan cheese, grated

2 tbsp olive oil

Fresh mint and parsley, chopped

Instructions:

Heat the olive oil in a large pan and sauté the onion and garlic until soft.

Add the rice and stir for a couple of minutes until it’s well coated with the oil.

Pour in the white wine and stir until it’s mostly absorbed.

Begin adding the stock, one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more.

After about 15 minutes, add the asparagus and peas.

Continue adding stock and stirring until the rice is creamy and cooked through.

Stir in the Parmesan cheese and fresh herbs before serving.

Summer: A Burst of Flavour

Summer brings an abundance of vibrant and juicy produce. It’s the perfect time to enjoy:

Tomatoes: At their sweetest in the summer months, they’re perfect for salads, sauces, and salsas.

Courgettes: Versatile and prolific, they can be grilled, stuffed, or turned into zoodles (courgette noodles).

Berries: Strawberries, raspberries, and blueberries are all at their best. Enjoy them fresh or use them in desserts like Eton mess or summer pudding.

Recipe Idea: Grilled Courgette and Tomato Salad

Ingredients:

2 courgettes, sliced lengthways

4 large tomatoes, sliced

100g feta cheese, crumbled

Handful of fresh basil leaves

2 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

Instructions:

Preheat the grill to high.

Brush the courgette slices with olive oil and season with salt and pepper.

Grill the courgette slices for 2-3 minutes on each side until tender and slightly charred.

Arrange the courgette and tomato slices on a serving platter.

Drizzle with olive oil and balsamic vinegar.

Scatter the feta cheese and basil leaves over the top before serving.

Autumn: A Harvest Feast

As the weather cools, the autumn harvest brings a wealth of hearty and flavourful produce. Look out for:

Pumpkins and Squashes: Perfect for soups, stews, and roasting.

Apples and Pears: Great for baking and making preserves.

Cabbage and Kale: These leafy greens are packed with nutrients and can be used in a variety of dishes.

Recipe Idea: Roasted Pumpkin Soup

Ingredients:

1 small pumpkin, peeled and cubed

2 carrots, chopped

1 onion, chopped

2 cloves garlic, minced

1 litre vegetable stock

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

Salt and pepper to taste

Fresh coriander for garnish

Instructions:

Preheat the oven to 200°C.

Toss the pumpkin and carrots with olive oil, cumin, coriander, salt, and pepper.

Spread the vegetables on a baking tray and roast for 25-30 minutes until tender.

In a large pot, sauté the onion and garlic until soft.

Add the roasted vegetables and vegetable stock to the pot.

Bring to a simmer and cook for 10 minutes.

Blend the soup until smooth and adjust seasoning to taste.

Garnish with fresh coriander before serving.

Winter: Warming Comforts

Winter’s chill calls for hearty, warming dishes made with robust seasonal produce. Look for:

Root Vegetables: Carrots, parsnips, and turnips are excellent for roasting and stews.

Brussels Sprouts: Often misunderstood, these can be delicious when roasted or sautéed with bacon.

Leeks: Perfect for soups and pies, leeks add a subtle, sweet flavour.

Recipe Idea: Root Vegetable Stew

Ingredients:

2 carrots, chopped

2 parsnips, chopped

1 turnip, chopped

1 leek, sliced

2 potatoes, chopped

1 litre vegetable stock

2 tbsp olive oil

2 cloves garlic, minced

1 tsp thyme

1 tsp rosemary

Salt and pepper to taste

Instructions:

Heat the olive oil in a large pot and sauté the garlic and leeks until soft.

Add the carrots, parsnips, turnip, and potatoes, and cook for a few minutes.

Add the thyme, rosemary, salt, and pepper.

Pour in the vegetable stock and bring to a simmer.

Cook for 30-40 minutes until the vegetables are tender.

Adjust seasoning to taste before serving.

Cooking with seasonal produce not only enriches our meals with the freshest flavours but also keeps us connected to the natural cycles of the year. By celebrating the best of what each season has to offer, we can enjoy a varied and delicious diet all year round. Happy cooking!

Celebrating Spring Bank Holiday: Delightful Foods and Drinks for Picnics and Home Feasts

Spring Bank Holiday, a cherished time here in the UK, marks the perfect occasion to enjoy the blossoming season with friends and family. 

Whether you're planning a picturesque picnic in the countryside or a cosy home feast, we've curated a selection of delectable foods and refreshing drinks to elevate your celebrations.

Picnics: Embrace the Outdoors with Tasty Treats

1. Sandwiches and Wraps

A picnic isn't complete without a variety of sandwiches and wraps. Opt for classic fillings like:

Cucumber and Cream Cheese: Refreshing and light, perfect for a spring day.

Coronation Chicken: A flavourful blend of cooked chicken, mayonnaise, curry powder, and mango chutney.

Egg and Cress: Simple yet delicious, combining boiled eggs with fresh cress and a touch of mayonnaise.

2. Savoury Pies and Quiches

Prepare bite-sized pies and quiches for an easy-to-eat treat. Some popular choices include:

Mini Pork Pies: A traditional British favourite, ideal for picnics.

Vegetable Quiche: Packed with seasonal vegetables, this dish is both nutritious and delicious.

3. Fresh Salads

Bring a burst of colour and flavour with vibrant salads:

Tomato and Mozzarella Salad: Drizzle with balsamic vinegar and olive oil, then sprinkle with fresh basil.

Quinoa Salad: Mix cooked quinoa with roasted vegetables, chickpeas, and a tangy lemon dressing.

4. Sweet Treats

End your picnic on a sweet note with these delightful desserts:

Scones with Clotted Cream and Jam: A quintessential British treat that everyone loves.

Strawberries and Cream: Simple yet indulgent, capturing the essence of spring.

5. Refreshing Drinks

Stay hydrated and refreshed with these drinks:

Homemade Lemonade: Freshly squeezed lemons, sugar, and water create a thirst-quenching beverage.

Pimm's No. 1 Cup: A classic British cocktail made with Pimm's, lemonade, and a medley of fresh fruits and mint.

Home Feasts: Indulge in Comfort and Flavour

1. Roast Lamb

A Spring Bank Holiday feast isn't complete without a succulent roast. Roast lamb, seasoned with rosemary and garlic, pairs perfectly with:

Roast Potatoes: Crispy on the outside, fluffy on the inside.

Mint Sauce: Adds a fresh and tangy flavour to the lamb.

2. Seasonal Vegetables

Celebrate spring's bounty with an array of seasonal vegetables:

Asparagus: Simply grilled with a touch of olive oil and sea salt.

New Potatoes: Boiled and tossed with butter and fresh herbs.

3. Fish and Seafood

For a lighter main course, consider fresh fish or seafood:

Grilled Salmon: Served with a dill and mustard sauce.

Prawn Cocktail: A retro classic that never goes out of style, featuring prawns in a Marie Rose sauce.

4. Vegetarian Options

Cater to all dietary preferences with these vegetarian dishes:

Stuffed Peppers: Filled with couscous, feta cheese, and Mediterranean vegetables.

Mushroom Wellington: A hearty and satisfying alternative to meat.

5. Decadent Desserts

End your feast with a show-stopping dessert:

Eton Mess: Crushed meringue, fresh strawberries, and whipped cream create a heavenly combination.

Rhubarb Crumble: Tart rhubarb topped with a buttery crumble, served with custard or ice cream.

6. Celebratory Drinks

Toast to the holiday with these drinks:

Elderflower Fizz: A sparkling concoction of elderflower cordial, prosecco, and fresh mint.

Gin and Tonic: A classic British cocktail, best served with a slice of cucumber or lime.

Whether you're basking in the sunshine with a picnic or enjoying a leisurely home feast, the Spring Bank Holiday is the perfect time to savour seasonal foods and refreshing drinks. Embrace the flavours of spring, gather your loved ones, and celebrate this delightful holiday with joy and culinary delight. Cheers to a wonderful Spring Bank Holiday!

Warrendale Wagyu introduce the salads created to transform your Spring and Summer menus

As the season turns from Winter to Spring and then to Summer, households all over the UK start to think of salads.

Delicious Winter warmers like casseroles, stews, chillis and hearty pies are swapped for refreshing dishes like risottos, pasta dishes, and salads. 

The UK’s leading producer  of wagyu beef, Warrendale Wagyu, has unveiled a delightfully tantalising array of fresh and flavourful salads, designed to satisfy our taste buds and our appetites for wholesome, good food.

Each salad is a celebration of seasonal produce, centred around the rich succulent taste of delicious Wagyu beef.

Warrendale Wagyu Sirloin, Pomegranate, Kale, and Whipped Feta Salad

This vibrant salad is a major star attraction, whether you are feeding your family, hosting guests or cooking for a date night. 

Tender Warrendale Wagyu sirloin meets the refreshing crunch of kale and the burst of pomegranate seeds.

You will need: 

200g block of Feta cheese

227g Warrendale Wagyu Sirloin Steak

Half a pot of Greek yogurt

Lemon zest and a couple of drops of lemon juice

2 tsp Extra virgin olive oil

A handful of pomegranate seeds

Half a bunch of spring onions chopped

Half a bag of kale

Pea shoots/micro herbs

Salt and pepper

Method:

Whisk together the feta, Greek yogurt, lemon zest, lemon juice, and olive oil until the mixture is smooth.

Roast the kale until it is crispy or fry it until it browns.

Cook the Wagyu sirloin steak to medium, then thinly  lice it.

Sauté the spring onion.

In a bowl, layer the whipped feta, steak, kale, pomegranate seeds, spring onion, and pea shoots. Drizzle with olive oil.

Season with salt and pepper to taste.

Warrendale Wagyu Sirloin, Goat Cheese, Walnut, Fig, and Rocket Salad

This provides the perfect balance between sweet and savoury, featuring succulent Warrendale Wagyu sirloin paired with creamy goat cheese, crunchy walnuts, juicy figs, and peppery rocket.

You will need:

227g Warrendale Wagyu Sirloin Steak

100g Goat cheese

5 figs

Handful of walnuts

Half a bag of rocket salad

Balsamic vinegar syrup

Salt and pepper seasoning

Method: 

Cook themn Wagyu sirloin steak to medium, then slice thinly.

In a bowl, mix the rocket, figs, goat cheese, and walnuts.

Add sliced steak.

Season with salt and pepper, then drizzle with balsamic vinegar syrup.

Wagyu Beef Fillet with Blue Cheese, Walnut and Fig Salad

This features tender Wagyu rump hearts accompanied by a medley of strong blue cheese, nuts, fruits, and a drizzle.

You will need:

170g (6oz) Fillet Wagyu Steak

Handful or 30g of Walnuts

100g Blue Cheese - Stilton

4 x Chopped Figs

Handful of Watercress and Rocket Salad

2 x Cooked Beetroots Sliced

Balsamic Drizzle Dressing

Method:

Cook a 170g (6oz) fillet of Wagyu steak to your desired finish.

Toast a handful or about 30g of walnuts until they are lightly browned and have become fragrant.

Crumble or slice 100g of Blue Cheese (Stilton) into the desired size.

Chop 4 figs into pieces.

Prepare a handful of watercress and rocket salad.

Slice 2 cooked beetroots.

Assemble the salad by arranging the cooked steak, walnuts, blue cheese, figs, watercress, rocket salad, and sliced beetroots on a plate.

Drizzle with balsamic dressing according to taste preference.

Serve and enjoy!

To order your wagyu beef visit Warrendale Wagyu here https://warrendale-wagyu.co.uk They can usually offer next day delivery and if you sign up for their newsletter you will receive a 10% discount on your first order, check for details.

Creams Cafe, The UKs favourite dessert cafe, has some great Easter treets for you

Creams Cafe, the UK’s favourite dessert cafe, will be aiming to sweeten the Easter season with its new menu items crafted with care and creativity, as their customers have come to expect.

Fans of the famous high-street dessert chain can expect three new delicious menu items in March to dive straight into the Easter spirit.  

Ideal for kids (of all ages!) and those seeking a unique treat, the new Henry the Chick Waffle is both a flavour sensation and a feast for the eyes.

Nestled atop Creams Cafe’s signature delicious waffle with white chocolate sauce, sprinkles, fresh strawberry flowers and mini eggs is a mango sorbet ‘chick’ - Henry! This eggstra-special delight is almost (but not quite) too charming to devour!  

Perfect for sharing with loved ones or indulging solo, the new Smashed Easter Egg Sundae is made with layers of chocolate fudge brownie gelato, vanilla soft serve and smothered in milk chocolate sauce before being topped with milk chocolate egg shards, half a Crème egg, mini eggs, and sprinkles. The iconic dessert chain is encouraging guests to embrace the Easter chaos and dive into the choccy delight. 

Crowds will be egg-static with Creams’ new Easter Basket Shake. This delicious treat is a mouth-watering concoction of crushed mini eggs swirled into Creams Cafe's legendary thick shake. 

Generously topped with whipped cream, sprinkles, chocolate flakes and a mini meringue nest complete with mini eggs. This shake is an Instagram worthy sensation which will look great on social media and taste even better. 

To find your nearest source (should that be sauce, even?) of Henry the Chick Waffle action please visit their website, here: https://www.creamscafe.com

All new desserts will be available to purchase at Creams Cafe nationwide until April 1st and will be sure to put a spring in your step! 

New Launch for 2024: Smart Barbecues from Masterbuilt and Kamado Joe

BBQ aficionados can now get the best of both worlds. The flavour of charcoal with the convenience of gas.

Masterbuilt has proudly announced the introduction of two cutting-edge connected barbecues, set to redefine the outdoor cooking experience. 

Masterbuilt's AutoIgnite Series 545 and top-of-the-line Masterbuilt Gravity Series XT are poised to revolutionise the way people approach grilling, with built in smart technology, innovative features and unparalleled convenience.

With a digital dial to set the temperature, they really are as easy and versatile to use as the oven in your kitchen. 

Masterbuilt AutoIgnite Series 545 - RRP £499 international.masterbuilt.com

Bridging the gap between gas and charcoal grilling, this incredible value barbecue offers the best of both worlds for home cooks who seek convenience without sacrificing flavour. Smart features include:

AutoIgnition - Press a button to ignite the grill and immediately start cooking. Built in electric spark ignitor lights the fire-starter that ignites the charcoal. It's fast and it's safe.

App-enabled - You can monitor and control the cooking process remotely. Stay connected wherever you are. Just nipped to the corner shop for some extra sausages or to the butcher for some more steaks? Masterbuilt has you covered!

Mini hopper - Holds 2.5kg charcoal which will last up to eight hours of grilling time without having to spends time refuelling.

Hopper sear plate- Built in cast iron sear plate gives you grilling flexibility. 

Easy cleaning - The hopper sear plate is completely removable, there's a front grease tray and a side load ash tray so it's easy to clean and keep hygienic. 

Masterbuilt Gravity Series XT - RRP £1,599 international.masterbuilt.com

This is the highest spec barbecue Masterbuilt's produced in its 50 years of engineering, the Gravity Series XT is a true game-changer with advanced features:

Gravity fed hopper - It can hold up to 24 hours worth of fuel - enough to make the best pulled pork or brisket you've ever tasted.

Graphs and alerts - Advanced control panel now features graphs and alerts. Provides real-time data that helps you cook to precision 

Extra tough - Built to last. Features a fibreglass mesh gasket, four stainless steel warming racks, technology to minimise flare-ups.

WiFi and digital fan - Ensuring precise temperature management for the perfect cook every time.

A global first, Kamado Joe has also released a digitally connected ceramic grill combines all the benefits of traditional ceramic cooking with modern technology, offering a solution for easy fire-lighting and effortless temperature control.

Kamado Joe - Konnected Joe | £1,999 | uk.kamadojoe.com

Hassle-free charcoal ignition – The automatic fire starter ignition lights the charcoal with the push of a button, so your grill is ready to use in under 15 minutes.

Ability to maintain consistent temperatures – A digital display, fan and top vent maintains consistent temperature control during each cook.

Ultimate versatility – Effortlessly achieve 95°C - 370°C for smoking, grilling, baking, roasting, and searing with the push of a button. Monitor up to three meat probes at once. 

Unmatched flexibility with cook modes – The Automatic Cook Mode offers step-by-step instructions on the digital display or use Classic Cook Mode and control your temperature manually for traditional kamado cooking. 

Kamado Joe app – Adjust and monitor your grill temperature, meat probes, and cook times from anywhere with the new Kamado Joe app.

Standard Kamado Joe innovation – Features like a slide-out ash drawer for easy clean-up, Air Lift Hinge for reduced dome weight, and two tiers of grates so you can split the levels you cook on.

Wetherspoon Spring Beer Festival is only days away. 6 to 17 March

It's Springtime, when young men's hearts turn to thought of loving a good pint of real ale at the Wetherspoon Spring Beer Festival!

All Wetherspoon Pubs will be hosting the festival from Wednesday 6 March to Sunday 17 March, inclusive.

During the 12-day beer festival, a range of 30 delicious real ales, including five specially invited guests from overseas brewers, will be available. This time the five overseas brewers are from Belgium, Germany, Italy, Taiwan and the USA.

Among the festival collection are vegan beers (suitable for vegetarians and vegans.)

As well as featuring a selection of malt and hop varieties from all around the world, there are also beers which, among their ingredients, include chocolate and vanilla pods.

The festival line-up includes Spring Frenzy (Daleside Brewery), Grizzly Bear IPA (Shepherd Neame), Disco Macaw (Redpoint Brewing, Taiwan), Crafty Fox (Hook Norton Brewery), Bite the Bullet! (Oakham Ales), Bingo Lady (The Lost Abbey Brewing Company, USA), Chocolate Ale (Leikeim Brewery, Germany), Parts and Labour (Rooster’s Brewery), Germain (Brouwerij De Bock, Belgium), Roasted Nuts (Rebellion Brewery) and Falstaff (Birrificio Gregorio, Italy).

Wetherspoon Marketing manager Jen Swindells said: “The festival is a great celebration of real ale.

“It will allow us, during a 12-day period, to showcase a selection of value-for-money beers, including those from overseas, too.

“It will also give our customers the opportunity to enjoy several beers which haven't previously been available in our pubs, as well as those brewed especially for the festival.”

Three third-of-a-pint tasters will also be available for the price of a pint, a great way of tasting more beers but being mindful of one's alcohol consumption. 

Tasting notes on all of the beers will be available in the pubs as part of the festival magazine (a digital version will be available on the Wetherspoon app and website).

You can download the festival news here https://rb.gy/auvnx2 or in a special format for Smartphones here https://rb.gy/rrg2g9.

Holywell Water Company Brings Malvern Water Back to Life

New Holywell 'Malvern' Spring Water

The original Malvern water will be quenching thirsts once again as The Holywell Water Company Ltd gains the right to use the famous township in its branding.

The Holywell Water Company is now delighted to announce the subtle yet highly significant rebranding of its bottled still and sparkling spring water to Holywell Malvern Spring Water!

The Holywell Water Company has produced Holywell Spring Water, which is sold in some of the top hotels, restaurants and castles(!) in the country, since 2009 from the original spring in the heart of the Malvern Hills, Worcestershire, but has been unable to use the word ‘Malvern’ in any branding until now.

Water from the original Holywell spring in Malvern was first commercially bottled by Schweppes in 1843 and continued there for 54 years until the company moved production to a different site in 1897. Coca-Cola took over Schweppes and continued to produce Malvern Water from this site until the brand was dropped in 2010.

The Holywell Water Company took ownership of the original Malvern spring and 19th century buildings used by Schweppes in 2009, but despite bottling fresh spring water from this source the company was unable to use the iconic town in its branding.

Rhys Humm, Director of The Holywell Water Company, said: “I’m hugely excited about our subtle name change. The Holywell spring is indisputably the original source of Malvern water so it is fantastic that we can now include the prestigious Malvern name in our branding.”

He added: “It’s important that water from Malvern is still bottled and that the name and association is not lost forever. Our solicitors have done some fabulous work in registering this trademark and I hope the public will be as happy as we are that we can use the term Malvern in relation to our pedigree water.”

The Holywell Water Company will be showcasing its newly branded bottles for the first time at the Hotelympia trade show at ExCeL, London, from the 26 February - 1 March.

The company has also taken this opportunity to include a QR code on its labelling which will take users on a video tour of the Holywell spring.

For more information visit www.holywellspringwater.co.uk

Celebrity Chefs coming to Glow, Bluewater, BBC Good Food Show Spring announce the line up 12 – 15 April 2012, Bluewater

The BBC Good Food Show Spring is launching at Glow, Bluewater in April and today announces a line up of celebrity chefs and TV programmes never before seen under one roof in Kent!
Tickets to the Show include a session in the 650 seat Supertheatre which gives visitors a chance to enjoy sessions including Saturday Kitchen Live and MasterChef. On top of this visitors can enjoy live demonstrations from some of the nation’s favourite TV foodie faces including James Martin, John Torode and Gregg Wallace, Gennaro Contaldo and Olly Smith. Plus the Show will host the country’s first chance to see the MasterChef Champion 2012 live on stage!

Celebrity Chef James Martin says “The line up for the BBC Good Food Show Spring is looking set to be one of their best. This is a rare opportunity for members of the public to see so many of their food heroes cooking live all under one roof! What a fantastic opportunity to meet your favourite chefs, star spot plus shop from some of the country’s finest producers!”

Saturday Kitchen
See James Martin host these live sessions featuring celebrity guests, the omelette challenge and food heaven and hell.

The MasterChef Experience
See the 2012 MasterChef Champion Live on stage for the very first time! Plus featuring sessions from John Torode, Gregg Wallace and the 2011 champion Tim Anderson - it really is MasterChef brought to life.

Celebrity Chefs
Pick up inspiration from some of the nation’s favourite chefs including James Martin and The Hairy Bikers who will be demonstrating their skills cooking fresh seasonal and local produce in front of a live audience.

Shopping
Taste try and buy your way round over 100 fantastic producers including areas dedicated to FoodLovers approved produce and Produced in Kent.

To book please visit www.BBCGoodFoodShowSpring.com or call 0844 581 1362

Tickets include timed show entry and a seat in the Supertheatre
Timed show entry times:
Morning session
9.30am – 2pm
Afternoon session
2.30pm – 7pm

Ticket type
Advance standard
Advance gold*
On the door (standard only)
Adult
£16.00
£18.00
£20.00
Over 65s
£14.00
£16.00
£18.00
Child (6-16 yrs)
£8.00
£10.00
£10.00

For more information please visit www.BBCGoodFoodShow.com
£1.75 booking fee per ticket applies.
Child ticket policy
Under 16s (6-15yrs) not permitted on weekdays
Under 5s free every day

*Includes gold seat in the Supertheatre. Gold seats are located within the front 9 rows of the theatre.