Spring ushers in a whole new season of culinary delights. When mouthwatering drafts of roast lamb, aromatic with rosemary and garlic, waft through the kitchen, spring has arrived. A savory lamb dinner ...

Don't miss the big stories. Like us on Facebook. Spring is an exciting time for food in the little farming village where I live in the northeast of England. Wild garlic and asparagus grow as high as ...

Spring lamb has become a culinary cliche: soft, sweet and symbolically tied to Easter. But the meat that turns up on most British tables this weekend is rarely what it claims to be. The lambs born in ...

In the spring, the earth comes back to life and gives off the sweet and pungent aroma of mustard flowers and young alliums like spring onions and green garlic. So when she was planning her spring-lamb ...

What, exactly, is spring lamb, a term we see frequently on restaurant menus and in markets? Spring lamb is generally considered to be the most desirable of all lamb but if you ask someone to define it ...

Prepare puntarelle by removing droopy outer leaves and separating stalks. Halve stalks lengthwise, then slice on the bias into ¼-inch slivers. Transfer slivers to an ice bath and chill until crisp, at ...

Offal lovers can add lamb's kidneys, sweetbreads or small strips of liver - Matt Austin I often serve a main-course salad in the warmer months, and change the ingredients according to what’s in season ...

While I dream of daffodils and pussy willows, of fat asparagus and sweet snap peas, the first spring days in the heartland are often crowned with snow or washed in rain. In warmer, more predictable ...