A light Spring lunch makes the most of ingredients new on to the market and some reaching the end of their seasonal best but still available.
It is still possible to find late winter pears and together with a good local, blue cheese,makes a simple tart as a starter or a light lunch dish served with early spring salad leaves .
Lamb is at its best in the spring and a boned, rolled, stuffed leg makes a tasty, light lunch dish and super served with new season Jersey Royal potatoes.
Though rhubarb for dessert is more often thought of in a crumble or pie, a Jelly of Rhubarb and Champagne brings a sophisticated touch to spring lunch.
Blue Cheese and Pear Tart, Spring Salad
Boned, Rolled Stuffed Leg of Lamb
Jersey Royal Potatoes
Rhubarb and Champagne Jelly