What to eat in Spring

Enjoy a more fresher, tastier and more nutritious way of eating by choosing seasonal produce. Eating locally also supports the local economy and reduces carbon monoxide emissions from the transportation.

Eat the seasons - it’s cheaper, better, easier!

Enjoy a more fresher, tastier and more nutritious way of eating by choosing seasonal produce. Eating locally also supports the local economy and reduces carbon monoxide emissions from the transportation.

Seasonal delights at Inspired Villages

Food in the Inspired Villages’ cafes and brasseries is locally sourced wherever possible.  From farm to fork, each morsel of food is prepared with precisely the care and attention you'd expect from a first class chef and his/her team.

Spring Fruits and Vegetables

Vegetables
Spring greens, cabbage, cauliflower, celeriac, pak choi, peas, purple sprouting broccoli, radish, spring onion, sorrel, watercress, pepper.

Fruits
Grapefruit, rhubarb, pomegranate, banana, orange, lemon, nectarine, apricot.

Pea and mint soup
Serves 4

This super healthy soup counts as 1 of your 5 a day.

Ingredients

1 bunch of spring onions
35g butter
300g frozen or fresh peas
1 garlic clove
Small bunch of mint leaves
750ml hot vegetable stock
3tbsp half fat crème fraiche plus extra to serve

Method

1. Slice the spring onions, putting aside some of the sliced green tops for garnish.
2. Heat the butter and gently fry the spring onions for about 1 min until softened.
3. Add the peas and stock, bring to the boil and simmer for about 5 minutes, adding the mint leaves in the last minute.
4. Use a food processor or stick blender to whizz the soup (take off the heat first). 
5. Return to the pan, reheat gently adding the crème fraiche and salt and pepper to taste.
6. Ladle into warm bowls, add a dollop of crème fraiche and the reserved spring onion tops.

Top tip
Double the quantity and freeze in batches.

For more information about Inspired Villages, email [email protected] or Get in Touch.