Spring is about new beginnings. It’s as good a time as any to turn over a new leaf in the kitchen, and shift away from winter’s carb-fest of roots and tubers and move on to fresher produce. In my fridge right now, there are tiny sweet peas, handsome spears of asparagus, crisp lettuces and robust sprouting broccoli. They’re all best eaten raw, where possible, or at most barely cooked – just a light blanch or steam will do.
