It’s finally our turn for the Earth’s tilt towards better days. When all those tiny leaves start budding chartreuse on bare branches, the birds seem to chirp a little more cheerfully and the sun feels a little more reliably present. I feel a bit like the cold months’ woes have naturally dissolved and are something I dramatically made up because I was freezing. I don’t have to have the heater blasting for hours anymore or pretend to enjoy staying indoors with my nose in a book like Belle from Beauty and the Beast.

When roadside produce stands, fresh food markets and grocery stores brighten with fresh fruit that seems to gleam and shine more than ever, leaves that bounce and crunch, and peas and beans that snap freshly between your teeth, it’s a sign that spring has made its way into the seasonal group chat. It’s celebrated for its flowers and foliage but perhaps unsung for its natural provisions.

I’ve said this before, but I’ll joyfully say it a thousand times over: eat with the seasons, people. It’s a mantra that shapes my culinary world and deepens the flavours on my plate. The environment remains grateful, plus it supports local farmers, inadvertently sparing me the environmental and financial consequences for shopping out-of-season produce shipped in from Spain or Italy.

I fall in love anew in springtime. I feel cured when I walk around Observatory and see people washing their cars, watering their gardens and walking their dogs in the warmth and early light. I want to exercise again. I yearn to lie on the grass, but mostly, I’m eagerly planning my next meal. You should, too. If you live a life of waiting for the next mealtime while you’re eating the previous one, you’ll understand the exciting anticipation of cooking dinner. Alternatively, if you’re tired of standing over the stove stirring soups and stews all day, spring brings with it a reprieve from all that work and an opportunity to eat less elaborately prepared, lighter meals.

If you’ll have me, I'd like to be your food therapist. I want to heal your relationship with cooking by showing you ways to feed yourself that don’t feel like a sentence to hard labour. This spring, let me guide you through this, the prettiest, most popular and outgoing sibling of the seasons. I’ve put together some recipes that aren’t homework, and that feel good to eat and share. It’s warm outside; set down those picnic blankets, get the Tupperware and flasks ready and for the love of Mary, turn off the TV and get outside. But only once you’ve cooked this very outdoorsy food that tastes its best in dappled light. Make spring all the more delicious with my special pick of TASTE recipes below, in accordance with what’s in season!

1.Asparagus

Abi makes this often enough in her home for it to be an expectation when there are guests over – very classy. The addition of anchovy butter might be my favourite thing about this recipe and the hunk of cheese alongside it doesn’t hurt either.

Asparagus with anchovy butter recipe

2.Avocado

I hate to toot my own horn, but this ice cream has been my best use of avocados so far and is such a fitting recipe for the season as it warms up.

Avocado-and-lemon ice cream recipe

3.Stone fruit

My mild allergy to stone fruit is NOT a deterrent. I prefer the stone fruit of midsummer, but if you just can’t wait, the nectarines on shelves right now are great in salads and other savoury dishes, like this nectarine, apricot and verjuice roast gammon. Abi is our in-house genius.

Roast gammon glazed with nectarines, apricots and verjuice recipe

4.Strawberries

I might be late to the party, but I love this use of strawberries by Hannah Lewry. Strawberry curd is just outrageous, and I’m trying it right away. You should, too – it might just beat lemon meringue pie.

Strawberry curd meringue pie recipe

5.Kale

The best way to enjoy kale is very thinly sliced, bruised and doused in this orange vinaigrette. It requires no cooking whatsoever and is fabulous as a braai side.

Kale slaw recipe

6.Baby marrows

Charlie Lakin was kind enough to share his gorgeous recipe for baby marrow tarte fine and I feel like this is perfect spring fare. It looks beautiful in the middle of the table and needs nothing more than some well-dressed leaves on the side.

Baby marrow tarte fine recipe