Slow-roast lamb and a comforting vegetable soup: Skye Gyngell’s recipes for late winter warmers

Skye Gyngell’s carrot, celery, farro and borlotti bean soup. Photograph: Matthew Hague/The Guardian. Food and prop styling: Lucy Turnbull. Food styling assistant: Kitty Cardoso.

March falls right in the heart of the hungry gap in the UK, a time when locally grown produce is at its scarcest. For me, this is when simple, wholesome ingredients truly shine: winter roots, stored pulses and hardy greens take centre stage, offering nourishment and depth. These are the months to embrace thoughtful cooking, making the most of what is available and lingering over meals that bring comfort. Whether it’s the aromatic spices of slow-roast lamb or the earthy warmth of soup, both of today’s dishes reflect the beauty of working with what the land provides, and celebrate the joy of slowing down – in the kitchen and at the table.

Carrot, celery, farro and borlotti bean soup (pictured yop)