A spring-forward kind of dish that anticipates fresher ingredients to come, but that’s still hearty enough to be a winter bowl

Waiting for spring to arrive, with its promise of more daylight and warmer days, can be agonising. Some people don’t wait – they wear shorts and sandals even when it’s cold and frosty outside – but I cope in my own way with my cooking. Today’s recipe gives the appearance and flavour of a spring dish, but with none of that season’s ingredients. There’s a lot of green frippery – artichokes, peas, leeks and fresh herbs – but the artichokes are jarred and the petits pois are from the freezer. If you’re struggling to wait for spring, too, perhaps this is the recipe for you.