Light and warmth are what we are celebrating this first week of spring, as we become as fickle as the weather, swapping between light, fresh meals one day and something rich and hearty the next.
I am in the kitchen making an apple pie today but the brilliant blue sky, sparkly light, abundant blossom and unseasonal warmth is telling me I should be making a lighter dessert option such as Kathy's fresh fruit with warm spices, an affogato with a twist or some choux with praline cream and chocolate sauce.
Warren has pulled out the hot stuff for those days the sun doesn't have its hat on. Peppercorns put the heat in to this Italian-style beef and goat stew. Chorizo adds colour and spice to fried potatoes, green chilli relish can be used to fire up sandwiches, hotdogs, burgers and meat-based meals, and wasabi wakes up the avo on toast. But perhaps we don't need to find warmth elsewhere this spring.
