Article #24184

Buttermilk-marinated lamb with fresh peas and broad beans, a classic Sicilian aubergine dish, and a vegetable-stuffed Roman spring stew

Spring is arguably the most exciting time for a chef, or cook. The long – really long – winter has come to an end and, as the shadows shorten, the list of ingredients lengthens: peas, broad beans, wild garlic, spring lamb … It is where nature comes into her own, because, as if by design, all of its bounty goes together in the most wonderful, natural and understated way.