I love spring. As the days lengthen and the birds begin to wake a little earlier I find myself revelling in the colourful sprays of spring bulbs and sun-kissed afternoons heady with the perfume of blossoms and freshly cut grass. Memories from my younger days come flooding back and I get that child-like sense of anticipation for once again being allowed to go and play outdoors...

In the kitchen spring is all about colours, and one of my favourites would have to be green. Asparagus, broad beans, avocados and basil - it's about freshness and simplicity, and enjoying everything our flourishing gardens have to offer. While I don't have a vegie patch of my own I'm fortunate to delight in the spoils of a nearby family plot, and there was a particularly exciting gift on the doorstep this week:

Such a glorious specimen was deserving of something special, and I thought it high time to give these delectably comforting stuffed cabbage leaves a go.

Traditionally sporting a rich, meaty filling, this vegetarian take was light and almost refreshing, with a delightful lemony tang that was offset by the creaminess of walnuts and sweetness of currants which were studded throughout.

Another welcome sight that was dotted throughout the market stalls this week was some of the early warm weather tomatoes, just perfect for my first foray into a new acquisition via the ever-fabulous salad, tabbouleh.

Rich with herbs and acid tang this was freshness at its best, and since we're not quite free from the cooler evenings just yet, I have a feeling it will go rather nicely with that chicken I have happily roasting away in the oven. Rather nicely indeed...