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Buckinghamshire cook Beverley Glock shares some of the sensational spring flavours available this season

PUBLISHED: 12:05 28 March 2014 | UPDATED: 12:05 28 March 2014

See beverleyglock.com for recipes and details of The Beverley Glock Cookery School © Imaging Essence

See beverleyglock.com for recipes and details of The Beverley Glock Cookery School © Imaging Essence

© Imaging Essence

It’s time to add some very special tastes and tangs to family meals, says our Buckinghamshire TV cook and author Beverley Glock

The days are lengthening, the nights are becoming lighter and we are coming out of hibernation. Throwing off the deeply glum, grey, wet, dreary days of winter and welcoming in the spring. The sun is back from its long holiday and it’s time to start waking up our palates and moving on from the soups, stews and stodge that we crave in the winter months.

Be adventurous with your food. Imagine you’re in Morocco or the Mediterranean and bring the sunshine in with spring flavours to brighten up the month of March.

Let’s talk lamb

Spring lamb is on the menu and with classic pairings of rosemary, redcurrant and mint; it’s always a winner. Lamb should be hung to develop the flavour. Talk to your butcher about this; it helps to tenderise mutton and enhance the flavour of young spring lamb too. To really get us in the mood for a long hot summer (fingers crossed) it’s time to try new flavours and be adventurous with food.

Try lamb with almonds in a rich Moroccan tagine or form lamb mince into meatballs with flat leaf parsley and serve with spiced rice, sprinkled with toasted almond slivers and a lemony tahini sauce to drizzle over. Use up the leftovers in a toasted pitta pocket with chopped cucumber, tomatoes, baby spinach and a squeeze of lemon juice for lunch the next day. A real ‘show off’ packed lunch for work.

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Rhubarb treats

Blood oranges and forced rhubarb compliment each other well as the rhubarb is sweeter than outdoor rhubarb, which can be a little too tart with the oranges.

Rhubarb compote made with the blood orange zest and juice, cooked with muscovado sugar or agave, cinnamon and stirred into Greek yoghurt, topped with granola makes a lovely breakfast or pudding.

Or stir chopped rhubarb into a basic muffin mix, zest some blood oranges in too, and drizzle with icing made with the scarlet juice, this will be pale pink or yellow if you use standard oranges. Use half wholemeal flour and agave instead of sugar for a healthier version.

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Whizz up a super pesto

Purple sprouting broccoli is in season. Whizz raw purple sprouting broccoli in a food processor with basil, parmesan, pine nuts and a drizzle of olive oil for a delicious PSB pesto to stir into warm pasta.

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Try this! Add some anchovies

Jazz up your roast leg of lamb by cutting slits in your joint with a paring knife and sliding in anchovy fillets and lavender sprigs. The anchovy melts into the meat, deepening the flavour and producing incredible gravy. Use around 8 drained, salted anchovy fillets and intersperse with lavender, garlic cloves and rosemary as usual. Make sure you buy lavender suitable for culinary use so it’s not treated with poisonous pesticides.

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Magical moussaka

Smearing goat’s cheese in between the layers or using goat’s cheese in the béchamel can tweak a classic Greek combination of minced lamb, aubergines and tomatoes into something spectacular.

See beverleyglock.com for recipes and details of The Beverley Glock Cookery School

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