Comfort food for Spring

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Posted at 9:47AM, 01 May 2012 by Caroline Hire - Food editor, bbcgoodfood.com

Spring's in full throttle and an abundance of exciting produce is coming into season. Now's the time to shun heavy stews, rich sauces, earthy roots and stodgy puds in favour of lighter, fresher dishes reminiscent of those comforting wintery classics.

Give chicken pie a Mediterranean makeover with this paprika-infused Spanish chicken pie with roasted peppers and olives.

If traditional Italian-style polpetti with thick tomato sauce and spaghetti leaves you feeling like a burly baritone, add a little Middle-Eastern spice to your meatballs and serve with pilaf or pitta for a dish that's satisfying not sluggish.

With half-fat crème fraîche, lemon zest and leeks, this Springtime shepherd's pie works well with a green salad.

Roasts can feel like a lot of work as days get brighter and everyone wants to spend more time outside. Rosemary & lemon roast chicken with Chargrilled summer veg makes for a colourful alternative and keeps washing up to a minimum. And if we happen to have a sunny weekend, take the whole experience outside with this Moroccan-style barbecued leg of lamb. Serve with chunky wedges and a salad. Job done.

Casseroles are a great, low-maintenance dish that can easily be adapted for better weather. Spring chicken in a pot, Chicken and white bean stew or Chinese-style beef one-pot are alternatives already top-rated.

Moussaka, Lasagne and Fish pie have a lean and healthy makeover in our Ultimate makeover series of recipes too.

And not forgetting puddings! Trade apple pie or crumble and custard for this seasonal swap of Rhubarb & custard pie with butter crumble. Forget Sticky toffee pudding, our Tangy lemon pudding with lemon meringue ice cream is equally moreish but much more refreshing. Tarts and cheesecakes with a zesty theme also make a great choice.

Do you have any winter classics that you've customised? Let us know...

Comments

The Accidental Cook

3 May 2012, 6:51PM
The Accidental Cook

Spring is a tricky time for food. It's not quite warm enough for salads but it's getting a bit too warm for cassseroles and soups. The other thing I find is as the days get longer I often go for a drink with friends after work or for a spot of shopping which means I need something I can cook quickly. I really enjoy making herb crusted fish. If I have time I make it with potato wedges otherwise new potatoes and steamed veg work fine. To make the fish pan fry ciabatta breadcrumbs, crushed garlic, chopped parsley and finely chopped sping onion in some olive oil. Add some lemon juice and heat till it thickens. Press it on top of a white fish fillet lightly drizzled in olive oil. Cover and cook at 180 for 15 mins and then uncover and grill for a few mins to brown the crumbs. For a more detailed recipe click here http://adventuresofanaccidentalcook.blogspot.co.uk/2012/05/its-all-bit-fishy-herb-crusted-fish.html

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