As spring is finally in the air and we look forward to the sunshine, I’m also glad to be welcoming back some of my favourite seasonal ingredients this month.

Asparagus

The asparagus season is short but sweet and you don’t need to work wonders to enjoy it. Simply drizzle some olive oil and season with salt and pepper to enjoy alongside your favourite meat or vegetarian dish. We’re currently serving English asparagus at Incanto with our signature dish of Ravioli filled with free range duck egg and white spring truffle cream and pancetta.

Hake

Hake has more of a mild, subtle flavour compared to other fish which leaves it open to be paired with many complementary ingredients. On our spring menu, we are serving Fillet of hake with preserved lemon gnocchi, cockle and king prawn ragu and crispy caper berry.

Rhubarb

You might remember rhubarb being on February’s list of favourite ingredients but it’s still in season and I simply love it! It’s wonderful that you can use it in desserts but its sharpness also makes for a wonderful accompaniment with meat.  We’ve decided to include it as a sweet treat on our menus this month; Incanto olive oil cake, rhubarb tagliatelle, rhubarb and custard ice cream.