Surviving the 'Hungry Gap': Lighter Recipes for Late Winter and Early Spring
The article addresses the 'hungry gap,' a seasonal period in the UK where winter crops are exhausted but spring produce has not yet ripened. It suggests shifting from heavy winter dishes to lighter preparations using stored root vegetables, greens, and frozen fruits. The piece highlights recipes from renowned chefs including Skye Gyngell, Nigel Slater, Nicholas Balfe, Thomasina Miers, Anna Jones, Meera Sodha, and Rachel Roddy. These suggestions range from soups and ceviches featuring celeriac and beetroot to nettle-based dishes and desserts utilizing forced rhubarb or frozen berries. Additionally, the author shares personal updates on visiting Edinburgh's first dedicated cookbook shop and recommends recipes for leftover Easter chocolate and cocktails involving Chartreuse.
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Surviving the 'Hungry Gap': Lighter Recipes for Late Winter and Early Spring
The article addresses the 'hungry gap,' a seasonal period in the UK where winter crops are exhausted but spring produce has not yet ripened. It suggests shifting from heavy winter dishes to lighter preparations using stored root vegetables, greens, and frozen fruits. The piece highlights recipes from renowned chefs including Skye Gyngell, Nigel Slater, Nicholas Balfe, Thomasina Miers, Anna Jones, Meera Sodha, and Rachel Roddy. These suggestions range from soups and ceviches featuring celeriac and beetroot to nettle-based dishes and desserts utilizing forced rhubarb or frozen berries. Additionally, the author shares personal updates on visiting Edinburgh's first dedicated cookbook shop and recommends recipes for leftover Easter chocolate and cocktails involving Chartreuse.
The Guardian