Spring sees a wealth of seasonal foods arrive in the kitchen, while we still have lots of wonderful winter vegetables to use. Early forced Rhubarb brings a sharp, refreshing lift to jaded palates. A little later in the season, we get some of my favourite ingredients. Jersey Royal potatoes and fresh asparagus, to name just two. These are wonderful on their own with a little salt and butter. They are also wonderful with seafood, chicken and new-season lamb.