Spring is that time of year when we celebrate new life and growth, such as fresh and newly sprouting plants, after the inactivity of the winter. It is also a great time to take a closer look at growing and cooking food as a class.
Spring is a great time to start planting fresh vegetables to be harvested later in the year. Some easy ones for a school or small garden or containers are basil and other herbs, spinach, potatoes, beetroot, carrot, peas, broad beans, rocket, salad crops, tomatoes, brassicas, radish, pumpkins & squash (late spring) onion sets & spring onions. You can get some help with growing in school with the school gardening campaign.
Leeks, parsnip, kale, purple sprouting broccoli are all harvested in the spring and are great to grow and cook with. Try some of our suggested spring recipes and encourage the children to keep their Olympic cooking skills record up to date. If you need to brush up on skills, they can also take our skills masterclass.
Other seasonal vegetables, fruit, meat and fish include:
Asparagus, Carrots, Cauliflowers, Celeriac, Cucumber, Savoy Cabbage, Spinach, Spring Greens, Spring Onion, Watercress, Gooseberries, Rhubarb, Beef Steak, Chicken, Sausages, Spring Lamb, Crab, Haddock, John Dory, Lobster, Mackerel, Monkfish, Prawns, Sea Bass, Sea Salmon Trout, Turbot.
Here is a selection of great spring recipes. If you are a beginner cook, keep it simple and get tips from our guide. You may want to add photos of your favourite spring recipes to your class display.
For cooks aged 5–7 years
Chicken Broccoli Soba Soup (take care with the chilli!)
For more experienced cooks or those aged 7–14