There are moments at the tail-end of winter when flashes of spring start to make an appearance – from the occasional freakishly mild day, to the first shoots of crocuses and daffodils. These tendrils of springtime get me so excited for the season, and its ingredients. I’m talking about spears of asparagus, broad beans bouncing out of their pods, and still-muddy spring onions. This is all produce that, now it’s April, is on the agenda, and will be
