The Best Ways to Cook with Spring Vegetables

These fresh new season crops are incredibly lush, succulent and delicate.

They match perfectly with the warmer weather in that they simply beg to be enjoyed raw in a salad, or lightly cooked into a refreshing meal that brings the taste of longer days and warmer weather to one's palate.

Spring spinach, lettuces, mesclun and radishes make a deadly combo when tossed together and drizzled with a simple vinaigrette.

To take radishes to a whole new level, thinly slice them and toss with sesame oil, balsamic vinegar and salt - it's a saliva-inducing sensation!

Our new bunched carrots bring sweet, juicy, earthy tones to the plate and are the perfect vessel for a tasty hummus.

Even if you're not one for dips, crunching on a carrot fresh off the bunch is the perfect snack to stave off pangs of hunger when cooking dinner. 

Those verdant tops make great compost material, but before you feed them to the worms, have a go at converting them into a fresh, zesty carrot top pesto or chimichurri - you'll be amazed at how good they taste!

To cook our new season veggies, we'd recommend going light and quick: a stir fry with fresh coriander, broccoli, daikon, carrot, spring onion and your choice of protein highlights all the best features of this fresh spring produce.

Steamed veggies are a great side dish that takes very little time, yet preserves the flavours and texture of the denser crops.

Combine fresh spring crops with eggs for a balanced meal loaded with plenty of fibre and protein: a French-style omelette laden with asparagus, garlic, spring onions and spinach is the perfect lunch or light dinner.

For something a little more substantial, a frittata or quiche are both fantastic ways of enjoying these seasonal crops - plus, they're a great meal to make ahead if you know you have a busy evening coming up!