Spring
Artichokes with Lemon and Dill
In this classic vegetable preparation, the cooking liquid is used to make the velvety sauce. The dish is normally served at room temperature, but it's equally good warm.
Provencal Lamb with Mediterranean Vegetables
By Todd Weisz
Lemon Buttermilk Cake with Strawberries
Serve this dense, moist cake with a big bowl of lightly sweetened strawberries.
By Jeanne Thiel Kelley
Provencal Fish Stew with Rouille
The bouquet garni for this stew includes orange peel (use a vegetable peeler to make wide strips) and some of the wispy fronds from the top of the fennel bulb that goes into the soup.
Rhubarb Chutney
This recipe is an accompaniment for Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney .
Rhubarb Daisy Cake
Jamie Oliver
This dish was created by my mum, Sally Oliver, on the occasion of the birth of her second granddaughter, Daisy Boo Oliver. Be sure the rhubarb you use is nice and juicy, and lay it, pretty side down, over the syrup so it looks nice when you take the cake out of the pan.
By Chris Styler
New Potatoes with Black Peppercorn Butter
By Michael Smith and Debbie Golds