April, the beginning of spring. You’d be forgiven for thinking that with the change of seasons, we are now into our salad days, so to speak. Not so – luckily for us, this is a sweet spot for fresh ingredients. April still carries over some of my favourite ingredients from the end of winter – shellfish, dark leaves such as kale and spinach, and brassicas: broccoli and cauliflower. Additionally, the beginning of spring brings in lamb, spring onions, and watercress. Unfortunately for us students, these glorious ingredients also coincide with deadlines. Here’s a dinner idea which is as impressive as it is easy.