Joe Trivelli’s recipes for carrots with wild garlic, pork tenderlion, rhubarb charlotte and cinnamon ice-cream

Spring has finally sprung and it’s time to celebrate with vivid, exciting colours and tastes

As the smell of wild garlic fills the woodlands of Britain, it’s time to leave all thoughts of winter behind us and embrace the new. This is a menu to celebrate March, with its tripping lambs and nodding daffs. Verdant shoots give vibrancy to the landscape, urban and rural, and hope is in the air. These recipes celebrate the arrival of fresh new flavours, while not being overly optimistic, with staples such as carrots and dried green peas acting as the backbone of the dishes such as rhubarb, that blushing harbinger of spring, which gives a decisive nod to better times in the charlotte pudding, along with delicately spiced ice-cream.