Spring beckons. A Victoria sponge with tamarillo and mascarpone, a light herby prawn risotto, and prawn, ginger and coriander fritters.

With spring arriving tomorrow, we can stop whinging about the weather and grizzle about the bloody pollen instead…down here in Canterbury, it’s everywhere. A fleeting, but eye-watering price to pay for warmer weather.

But warmer weather is indeed here. Time to pivot away from stews and braises and towards lighter, fresher treats.

The start of spring is a tricky one for produce though. Asparagus is still a few weeks away. To the freezer for the shortfall in the meantime.

A freezer is a roulette of last minute possibilities; frozen dumplings (excellent hangover fodder), pastry lumps of unknown provenance, berries that have become crystalline coulis; and, course, frozen prawns.

A good freezer should always have frozen prawns. They take no time at all to defrost and offer up a myriad of potential - in a curry; grilled with paprika in a sandwich with avocado (best thing ever); or as I have here in a simple risotto. With a heap of herb of course, for spring.

And then there’s that Victoria sponge. It’s an absolute fave.

I prefer much prefer a Victoria sponge to a kiwi style sponge, which for me is far too similar to its kitchen sink namesake. A Victoria is more like a butter cake, with a moist crumb, crisp exterior and a much better flavour. The method is quite different too - alarmingly so - dump in a bowl and mix. Gets me every time.

Tamarillos are about at the moment so dig in. You may want to add more sugar when you stew them - they can be quite sour.

Enjoy the rest of your Sunday.

S xx

VICTORIA SPONGE WITH TAMARILLO AND MASCARPONE