Vegetables take center stage in Hetty McKinnon’s latest spring menu, offering a fresh approach to simple, vibrant cooking. McKinnon, who grew up surrounded by produce thanks to her father’s work at Sydney Markets, draws on a lifelong connection to vegetables to create dishes that celebrate the season. From cheesy asparagus loaf to a mushroom filo tart with chilli crisp, her recipes balance bold flavors with easy preparation. Her spring menu is designed for fresh, bright flavors and practical cooking. Asparagus adds a sweet, earthy note to a cheesy loaf enhanced with olives, cheddar, and turmeric. The mushroom and spring onion filo tart is layered with buttery, crisp sheets and a spicy, savory chilli crisp for depth. Pickled celery and red onion salad with feta and herbs offers a punchy, tangy side that can be prepared ahead, while the no-bake strawberry matcha pudding provides a colorful and easy dessert that can chill overnight. McKinnon emphasizes prep-friendly dishes, perfect for entertaining. Salads can be served at room temperature, bakes can be made ahead, and desserts can rest in the fridge, allowing the cook to spend more time with guests. Her approach combines simple ingredients with creative twists, making vegetables exciting and celebratory. The cheesy asparagus loaf is a spring favorite, with tender asparagus folded into a moist, golden batter of flour, olive oil, sour cream, and egg. Turmeric adds warmth, while olives and cheddar give salty brightness. The loaf bakes to a crisp golden edge and can be stored in the fridge for up to five days, reheated in a toaster or oven for a fresh taste. The mushroom, spring onion, and chilli crisp filo tart layers chestnut and shiitake mushrooms with aromatics between delicate sheets of pastry. Brushed with a butter and chilli crisp mixture, it bakes to a golden, crisp finish. The dish balances earthy mushrooms with the gentle heat and umami of the chilli crisp, making it both flavorful and visually striking. For a lively side, the pickled celery and red onion salad features a quick vinegar, sugar, and cumin pickle. Tossed with fresh herbs and feta, it offers tangy, salty, and herbaceous notes. The salad is ideal for prepping hours in advance, letting flavors develop while saving time on the day of serving. Dessert highlights the no-bake strawberry matcha pudding. Inspired by a matcha latte and tiramisu, the pudding uses savoiardi biscuits soaked in matcha, layered with mascarpone and sour cream, and topped with a lightly sweetened strawberry syrup. Chill overnight for the best texture and flavor. The dessert is flexible, allowing for substitutions like blueberries or raspberries if strawberries are unavailable. McKinnon’s spring recipes show that vegetables can be the star of any meal, combining ease, flavor, and seasonal freshness. Her approach encourages cooks to embrace bold flavors, make ahead dishes, and enjoy the process of cooking as part of the celebration of the season. These dishes highlight the best of spring produce while keeping preparation simple, letting cooks and guests alike savor the season.