SPRING VEG

Tom Kerridge celebrates the season with a risotto that puts asparagus centre stage as well as sharing ideas for using fresh peas and broad beans

- Tom Kerridge

The start of spring is always kicked off by the arrival of British asparagus. Forget about eating it year-round - binge on it for the few months it's at its peak, then let yourself crave it for another year. That way, you won't get bored of it and it reminds you of its natural season.

It's a versatile and wonderful ingredient - you can shave it and eat it raw, simply steam or boil it, dip it into things, or grill or roast it. However it's cooked, I love it. Yes, it can be used in quiches and tarts, but I tend to make those later in the season when I've had my fill. When it's newly in season, let it be the star of the show. To make more of a meal out of it, try my best-ever risotto (p92) - it makes good use of the trimmings that are normally thrown away.

Spring is also about peas and broad beans. Both bring fresh flavour, but broad beans are a little earthier. Removing broad beans or peas from their pods is known as ‘podding'. You can then peel off the slippery skins from cooked broad beans, which I insist on in my resturants. But, if you're cooking at home and the broad beans are young and tender, you won't need to do that. Leftover pea pods can be used to make stocks, like the base to my risotto, but broad bean pods are too thick and fibrous.

Best ever asparagus & pea risotto