🌱 Seasonal Cooking: Making the Most of Spring’s Organic Harvest

Fresh flavours, feel-good food, and a more sustainable plate.

As the days grow longer and the sun creeps a little higher in the sky, spring breathes new life into our kitchens. It's the season of renewal—vibrant greens, tender meats, delicate fish, and the earthy sweetness of just-picked vegetables. At our organic butchery, we believe eating with the seasons isn’t just delicious—it’s better for your body, the environment, and the farmers who grow your food with care.

🌼 Why Eat Seasonally?

Eating seasonally means enjoying food at its natural peak, when it’s freshest, most flavourful, and most nutrient-dense. When fruits, vegetables, meat, and fish are grown and harvested in harmony with nature’s rhythms, it results in:

• Better flavour – produce is harvested ripe, not forced or stored

• Higher nutritional value – fresh, organic foods are richer in vitamins and minerals

• Support for local farmers – reducing food miles and keeping traditional farming alive

• Lower environmental impact – seasonal food requires less artificial input and storage

In short? It tastes better, it’s better for you, and it’s better for the planet.

🐑 What’s in Season This Spring?

Here’s what to look for on your plate this spring, all organic and full of vitality:

🥦 Seasonal Veg & Herbs:

• Asparagus

• Wild garlic

• Spinach & spring greens

• Radishes

• New potatoes

• Watercress

• Purple sprouting broccoli

• Rhubarb

• Mint, parsley, chives

🐟 Seasonal Fish:

• Mackerel

• Hake

• Crab

• Sea trout

• Pollock

🍖 Seasonal Meats:

• Spring lamb

• Young goat (kid)

• Chicken

• Pork

• Offal cuts like liver and sweetbreads – often overlooked, but beautifully tender this time of year

🧑🍳 Spring Recipe Inspiration

Let the season guide your kitchen! Here are a few simple, flavourful recipes to celebrate spring’s organic harvest:

🍖 Slow-Roasted Spring Lamb with Wild Garlic Salsa Verde

Why it works: Lamb is at its most tender in spring, and the wild garlic brings a fresh, punchy kick.

Serve with: Roasted new potatoes and grilled asparagus. Finish with lemon zest and olive oil.

🐟 Pan-Seared Mackerel with Rhubarb Chutney

Why it works: Rich, oily mackerel pairs beautifully with the tart sweetness of seasonal rhubarb.

Serve with: A watercress and fennel salad for freshness and crunch.

🥗 Grilled Chicken with Asparagus & Herby New Potato Salad

Why it works: Simple, satisfying, and bursting with springtime greens. Use a whole organic chicken and spatchcock it for even grilling.

Tip: Add chopped chives and a soft-boiled egg for a twist on a warm salad niçoise.

🍲 Braised Kid Goat Shoulder with Spring Veg

Why it works: A tender, sustainable alternative to lamb, kid goat is beautifully mild and lean.

Serve with: Wilted spinach, radishes, and a light broth thickened with pearl barley.

🌍 Sustainability in Every Bite

When you choose to cook with organic, seasonal ingredients, you're reducing reliance on artificial fertilisers, imported goods, and long-haul transport. That means lower emissions, less packaging, and fewer chemicals in the soil and waterways.

Spring also offers a great opportunity to embrace nose-to-tail cooking, especially with cuts like lamb neck, shoulder, or offal. These cuts are affordable, delicious when slow-cooked, and a fantastic way to reduce food waste.