Joe Trivelli’s recipes for gnocchi with asparagus, sorrel soup, hake and radishes, and baked apricots

Vivid colours and powerful fresh flavours to welcome the brighter days of early May

Sorrel, asparagus, radishes: at last, some strong colours and flavours. After I’ve doused asparagus spears with melted butter at least once I’m up for something new, so we’ve been eating British asparagus with lemon-spiked gnocchi. The mellow of the cream and soft white fish underwrites the pepper of the seared radish in a quick and sustaining supper. Sorrel adds its vivid splash of green to a fresh and bolstering spring soup. This is food for the brighter days of May.

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