Main picture photography : Jules Rogers . Styling : Ashlyn Gibson . Words : Jessica Hopkins

” Eating seasonally is the best way of feeding yourself ,“ says Enrico Ramaglia , creative chef at Nicholsons in North Aston , who ’ s created a seasonal sharing menu inspired by the Cotswolds .

“ If you eat what nature gives you at that time of year , you get all the nutrients you need for the season ,” he explains . For example , beetroot is more usually associated with the depths of winter , but it ’ s in spring and summer that it is at its best and sweetest . If you get it with leaves , make sure you eat these too – use them as seasonal greens in stir fries or warm salads . Packed with essential nutrients , beetroot is a great source of fibre , folate ( vitamin B9 ), manganese , potassium , iron and vitamin C , giving you all the energy you need to spring into life after winter . Rhubarb is rich in antioxidants , particularly anthocyanins ( which give the purple colour ) and have anti-bacterial and anti-inflammatory properties .

“ Plus ,” says Enrico , “ eating what ’ s close by means zero air miles , which is better for the environment . And it ’ s much cheaper .” Sounds good to us !

BEETROOT HUMMUS

Ingredients 4 or 5 fresh beetroots 1 clove garlic Juice of one lemon 100ml extra virgin olive oil 1 tsp ground cumin A pinch of cinnamon Salt and pepper to taste 4 tbsp tahini Caraway seeds to garnish Crusty bread to serve

Method Heat the oven to 180 ° C and roast the beetroot for about an hour until soft enough to easily cut with a sharp knife . Allow to cool so the skin detaches from the flesh , making them easy to peel . Put the peeled beetroot and all the ingredients , except the tahini , in a food processor and blitz at high speed until smooth . Transfer to a bowl and add the tahini , stirring with a spoon until well mixed .

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