Spring's hungry gap: how to make the most of winter's lasting flavors

As the first signs of spring emerge, our gardens may be blossoming, but the farmers' markets are still awaiting the new season's bounty. This annual 'hungry gap' leaves us with a temporary shortage of fresh, flavorful ingredients.

Winter's lasting flavors

Fortunately, many hardy winter crops store well and are versatile enough to transition to lighter, spring-inspired dishes. Carrots, celery, farro, and borlotti beans are just a few options that can elevate soups, stews, and salads.

For a delicious and warming soup, try Nigel Slater's early spring laksa with purple sprouting broccoli, or Skye Gyngell's carrot, celery, farro, and borlotti bean soup. If you prefer a refreshing ceviche, Nicholas Balfe's recipe with celeriac and baked beetroot is sure to impress.

As spring greens start to appear, look for Anna Jones's herby cannellini beans on toast with wilted greens or Meera Sodha's cheesy picnic focaccia packed with an 'excessive amount' of the season's star.

For those who dare venture into the wild, nettles are already flourishing. Hugh Fearnley-Whittingstall's white bean and nettle soup, along with his nettle and ricotta gnocchi, make for a delightful and foraged feast. If you prefer to stick with preserved produce, Joe Trivelli's Russian salad is a satisfying and flavorful option.