Even if you don't end up cooking them, take a look at the photos for Nic Watt's crispy courgette flowers with parmigiana, chilli, lemon and ricotta; hot pepper lamb rack with smoked salmon almond and inca berry tabbouleh and spiced carrot; and buttermilk fromage blanc with spring strawberries, pistachio and basil; they are spring on a plate and they have me captivated.
![We are inspired by Nic Watt's buttermilk fromage blanc - it's like spring on a plate. Photo / Bite magazine](https://www.nzherald.co.nz/resizer/v2/JHPHGKPNL6JMSM3EX5Q43XILYE.jpg?auth=c7800981b0a16386eae56d7cdece440520c547ba4bad71b7b0e8a2798482155a&width=16&height=11&quality=70&smart=true)
This week's weeknight wonder - roast carrots with panfried fish - is also easy on the eye and Sid Sahrawat's sticky master stock pork ribs with kimchi are shouting "eat me". I have thoroughly enjoyed eating with my eyes this week but now it's time to get some of it in my tummy.