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Dorset
L E N T Y 
From Farm to Fork
Five seasonal ingredients you should be eating this month
1
Spring Lamb
W lamb is three to five months old and because it hasn’t had as much time to graze in the
hile turkey is the main event at Christmas, many like to eat lamb at Easter. Spring
fields it isn’t as flavoursome as the meat you can buy later in the year – but it is very tender.
With roots now out of season, try it with fresh flavours of spring – grilled chops or roast leg
with a wild garlic or sorrel salsa verde and new potatoes; or slow-cooked shanks braised in
stock, wine and citrus juices.
2
Grapefruit
G sweeter in the winter and spring. As everyone knows, squeezing the last drops of liquid
rapefruit, like many citrus fruits, are available all year round but they are juicier and
into the bowl after you’ve eaten the flesh for breakfast is the biggest treat and you’ll bring
even more juice out of these sharp fruits if you grill them first. Grapefruit goes particularly
well with fish, their sharp tang counterbalancing the oily flesh of salmon or mackerel. You
can also try mixi