There is a very particular moment, somewhere between the first asparagus spears and the sudden reappearance of herbs that actually taste of something, when cooking begins to feel lighter again. Not in the joyless, January sense of restraint, but in the way a plate can be both fresh and deeply satisfying – lemon sharpened, greens piled high, butter used with intent rather than apology.
This is that moment, and these are the recipes for it.
