Well it’s spring again. I’ll bring again tulips from Amsterdam. and all that malarkey.

Let’s forget the tulips from Amsterdam and concentrate what’s happening here in the UK at this time of year.

English asparagus is rearing its sweet tips and are ready for the crop.

Gently steamed and brushed with butter is not only simple to prepare it’s a delight to eat.

Wild Mushrooms are wonderful now and will complement a risotto with perfection.

Or, gently sautéed in butter with fresh thyme alongside a steak or goats cheese and pesto.

From across the border we have the most beautiful Scottish scallops that are in season now and sumptuous. seared with butter and lemon juice and served simply with new potatoes will compliment a light lunch or a great dinner.

Fresh water trout is not only succulent, but tasty and nutritious.
Try stuffing it with lemon. parsley and butter then grill lightly on both sides until the skin is crispy.

It cries out for crusty bread and chilled white wine.

One of my all time faves at this time of year is purple sprouting broccoli.
Lightly steamed and then tossed in butter with a good sprinkle of toasted almonds.

All you have to do is keep your eyes peeled around the farmers markets in your area.
You’ll be amazed at the new arrivals you’ll see in the next couple of weeks.

I’m off to the Old course hotel at St Andrews golf course on Sunday for a couple of days food and drink education with my wife and her boss.

I can’t wait as I’m so looking forward to seeing the grandeur of this hotel alongside the fantastic reputation of its food. The Irony of this is. I don’t like golf……

Now if it was alongside Goodison Park then it would be a different story.

But I’m going to succumb to the charms of what this hotel has to offer.
And eat my way through the menus with great anticipation and my eyes wide open.

I’ll let you know how it went when I get back.

Nick..