Get ready for spring

As the evenings start to get lighter and the first of the spring bulbs are bursting onto the scene, why not use that tasty seasonal fruit and veg to cook up a romantic dinner for two?

Spring is in the air

A sensual fruit at its best in the run-up to spring are creamy-fleshed Hass avocados. Although classified as fruit, avocados are usually eaten in savoury meals.

Half an avocado counts as one of the five portions of a variety of fruit and veg we should aim to eat each day. So you could share one with your lover as a simple starter, perhaps by drizzling some vinaigrette into the hole conveniently left when you remove the stone.

Avocados also contain lots of vitamins and minerals, including vitamin E, potassium and vitamin B6 and are high in monounsaturated fatty acids, which can help to lower cholesterol levels in the blood.

As part of a healthy diet it's important to reduce the amount of saturated fat we eat and replace it with unsaturated fat, as well as reducing the total amount of fat we eat.

British-grown rhubarb is already starting to appear in the shops. It pairs beautifully with a sprinkling of ginger if you want to spice up the end of your dinner with a crumble, pie or tart.

Alternatively you could sweeten things up by adding a splash or orange juice when you stew the rhubarb. Or you could steam it with apple and fold it into custard.

Vegging out with your lover

You could cook up lots of flavoursome treats if you experiment with two of our knobbliest root vegetables, both of which are in season at this time of the year.

Celeriac might not be the prettiest vegetable on the block, but beneath its bumpy exterior you'll find a versatile vegetable with a more subtle flavour than celery.

Chop it up small and either steam or boil before mashing into creamy mashed potato.

Alternatively you could slice it into thin ribbons and toss in a creamy dressing made with low-fat yoghurt or low-fat mayonnaise, and add some parsley, spring onions, lemon juice and mustard to make a classic rémoulade.

Finally, try roasting it with other root vegetables such as potatoes, parsnips, swede, carrot and turnip.

Jerusalem artichokes have a nutty flavour and taste great after they've been peeled and baked in a gratin. They're also a fantastic soup ingredient. Simply peel and slice then simmer with an onion and carrot stock to make a richly coloured and flavoured soup.

Say it with flowers

Finally, to make the experience complete, if there's a spring in your step as you sit down to your romantic dinner, remember to include a vase of daffodils on the table.