Embrace the season: Elevate your meals with fresh spring ingredients
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Spring is the time when garden and field come back to life, when fresh green produce appears after hardier, earthy winter fare. Much of the spring harvest needs little preparation to be tender and delicious. Fresh leaves, shoots, and stems readily offer up their naturally sweet vibrance. In the Northern hemisphere we find the first asparagus, gather wild garlic, and develop a hankering for lightly adorned salads and young vegetables.
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Pictured above: Spring Vegetable Stew from One Knife, One Pot, One Dish by Stéphane Reynaud
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Your chance to win a copy of Andaza, the newly published book by Sumayya Usmani
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Originating from Karachi, now based in Scotland, cook and food writer Sumayya Usmani spent many of her formative years on a boat.
Her intuitive style of cooking is inspired by the food of her mother, grandmothers, and women of the village, who create flavor as much from their feel for the food as the ingredients they work with. This new book, a much-anticipated follow up to the 2016 bestseller, Summers Under the Tamarind Tree, brings her vibrant Pakistani cuisine to ckbk.
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Visit our Q& A and author profile with Usmani to find out how to enter and at the same time check out Usmani's recipe for Chicken Bot Tikka Bundoo Khan Style.
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Fantastic food to celebrate Thai and Burmese New Year
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Thai New Year (Songkran) is April 13, and extends to April 14-15. Those celebrating gather with friends and family and water fights form a key part of the festivities. There is also plenty of time to indulge in some of the fresh, invigorating flavours that make Thai cooking such a popular cuisine.
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Burmese New Year (Thingyan), extending from April 13 – April 16, is also a water festival. Bordered by India, China and Thailand, Burma has its own rich culinary tradition. In our Discovering Burmese Cuisine collection you will find vibrant, aromatic recipes, packed with the flavors you might expect from Southeast Asian cuisine, but with an identity all their own. Try Burmese Noodle, Tofu and Winter Greens Curry. Salads are a highlight of the cuisine, such as this Burmese Ginger Salad.
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Ingredient spotlight: wild garlic (ramsons/ramps)
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A forager's treat, wild garlic can be identified by its aroma, broad leaf, and delicate white flowers. Also called ramsons or ramps, it is one of the signs of spring in many parts of the Northern Hemisphere, where its glossy leaves appear at lane and riversides. It’s also available from some farmers’ markets and greengrocers, from mid-March until late April.
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6 of our favorite passion fruit dishes
When a fruit is in season it is at its juicy, flavorsome best. Make the most of passion fruit season with these mouth-watering recipes.
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from The Mountain Café Cookbook by Kirsten Gilmour
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from Lickerland by Jason Licker
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from Bourke Street Bakery by Paul Allam and David McGuinness
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from The Chef Book, recipe by Michel Roux
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from My Asian Kitchen by Jennifer Joyce
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from Lucy's Food: Minimum Effort, Maximum Impact! by Lucy Cufflin
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