In season: Step into spring

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Claire Power, product marketing manager (fresh produce), Pauleys: Spring marks an exciting season for fresh produce, with the first of many new...

Claire Power, product marketing manager (fresh produce), Pauleys: Spring marks an exciting season for fresh produce, with the first of many new crops. Early rhubarb and strawberries begin to flourish, as do lettuce, watercress, spinach, radishes and purple sprouting broccoli.

However, one of the season's greatest fares is the chantenay carrot. This small, sweet variety has crisp orange flesh and a tender texture, and tastes just how carrots should - sweet and crisp. No need to peel or top and tail, and they can be served raw, boiled, steamed, roasted, baked, microwaved, stir-fried… the list is endless.

Spring onions are great at this time of year for garnishing salads, giving a crunchy texture and strong flavour. Spring also sees the first new potatoes in the form of Jersey Royals, which are best steamed and served in a potato salad. A top tip is to choose them unwashed with the earth still around them. As with all fresh produce, buy as and when you need them, so they are as fresh as possible, guaranteeing you the best flavour.

Chef's tip: John Homewood, senior development chef at Brakes, recommends cooking carrots in a traditional ginger beer for a subtle infusion of ginger to complement the sweetness of the carrots.

Alan Edmeades, marketing product manager, M&J Seafood: When it comes to fish, seasonality is not as important as availability. It may well be that a product is in season but if the weather means unfavourable fishing conditions, then boats can't get out to land the fish, which affects availability and price.

However, species that tend to be in good supply around spring include snapper, coley, sardines, lemon sole, sea trout and sea bass. Be warned, however: in the run-up to Easter, sea bass and bream are popular, which means prices could well start to shoot up.

Pubs should also consider exotics such as barramundi, which are now farmed in the New Forest. This is a sustainable source and when it comes to the issue of food miles and provenance it's an ideal alternative to barramundi flown in from overseas. When selecting fish, look for clear, bright eyes and red gills. If either of these attributes are missing, be wary.

Research shows that many consumers are put off choosing fish from a menu because they are unsure exactly what they are going to get. Will it have fiddly bones in it? Will it have the head on? So, if a dish contains fish that is skinless and/or boneless, for example, then describe it as such on the menu. Doing this will reassure a consumer who may otherwise have chosen something else. Also, make a big thing of provenance wherever possible. If a dish contains local, line-caught mackerel, then make this clear on the menu. Consumers find it reassuring.

Chef's tip: Derek Lockett, development chef at M&J Seafood, suggests poaching whole fish or portions in a variety of liquids. Lightly salted water, fish stock, wine, and olive oil are all good. Smoked haddock is especially fine when poached in milk. Once cooked, the liquors can be used as the base of a sauce.

John Martin, product marketing manager, Prime Meats: Meat, like fish, is a lot less seasonal than fruit and vegetables. However, spring lamb stands out from a quality perspective, as the animals are the first of the new season. Being younger, it's much more tender and pink, and pubs should look for cuts that are lean.

Wales is perceived to be the best source, as the pastures are believed to offer the ideal environment for grazing. When it comes to cooking, lamb is extremely versatile. It can be gently cooked so that it's nice and pink and served simply or it can be skewered and grilled. It also suits hot cooking and the smoky flavour of barbecues, as well as terrines and spicy ethnic dishes. The best cuts to look out for are rump, best end, leg and fillet, which are always popular and tend to be cooked to order - either grilled, roasted or pan-fried.

Chef's tip: John Homewood says to cook lamb until pink and leave to rest before serving. Rosemary and thyme are the traditional British flavours, but why not try redcurrants and wine? Reduce the meat juices with red wine (a good woody wine such as merlot), add demi-glace and redcurrants, cook until soft, then pour over lamb.

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