The Guardian We have, it seems, at last been sprung from the imprisonment of a particularly unpleasant winter, so maybe blue skies will now stretch endlessly into evenings that remain warm beyond 10pm. I wouldn't bet on it, but at least we can rely on the produce of the season, by which I do not mean only lamb, but also chicken. Spring dishes, by the very nature of the season, produce a light, fresh flavour that requires little more than salt, pepper and canny cooking.
All recipes serve six.
Spring chicken with gooseberry sauce Or Tsyplynok pod sousom iz krixhovnika, as some people might know it. I came across it while searching for a particular pie recipe, and it struck me then that it is just as appropriate a dish for the time of year as lamb. Any gooseberry gatherers out there with a glut on their hands, please spare a thought for the less fortunate and pop your wares on the end of a friend's stall at a local fair or farmers' market. Combine the onion, parsley and tarragon, and use this mix to stuff the birds. Spread the butter over the birds, and season liberally.