The arrival of Easter Sunday, just two weeks after the start of British summertime, can as easily coincide with wildlife emerging from hibernation as it can with the burst of spring bulbs and blossom. This makes planning an Easter menu too far in advance not easy.
As a cook, I find it difficult to favour one season over another, but the thought of asparagus, spring lamb, pink and wild garlic, the first peas and broad beans, or “champagne” rhubarb certainly whets my appetite most keenly.
