Think of spring food as an elixir for your body and soul. Load up on antioxidants in fresh fruit and veg, but don’t just feed your eyes with rainbow-colored plants. Do some foraging or stock up on wild edibles at farmers’ markets. Think asparagus, fennel and arugula made into an electric green pesto for your bowl of pasta. Come Easter, dial up on pungent and spicy notes with spring onions and radishes. Sure, pair them with juicy spring lamb roast.