Dutch cuisine contains an array of salads, many of which are packed with a variety of vegetables, eggs and meats and are often tossed in a creamy or mayonnaise-based dressing. 

This vegetarian spring salad (lentesalade) is one such example. It combines crunchy carrots and cucumbers, sweet apples, smooth young Gouda cheese, pickled onions and sliced eggs with a creamy mustard and ginger dressing. Try it for a filling lunch with fresh bread. 

As a result of the Dutch colonisation of Indonesia in the 16th and 17th centuries, many Indonesian foods have found their way into Dutch homes.

A popular, spicy Indonesian sauce is this peanut sauce (sate saus) with chili, garlic and lime juice. It is served as an accompaniment to Indonesian chicken dishes, but has also found its way onto Dutch foods, such as meatballs and even chips. It is readily available in Dutch supermarkets, but takes only minutes to make in a blender at home. Adjust the amount of chili and peanuts in the recipe to create a sauce that tastes just the way you like it.

Asparagus season runs from April to June (traditionally, asparagus is not harvested after Saint John's on June 24) and is highly anticipated in Holland. This is partly due to the fact that the season is only around eight weeks long, and partly due to asparagus' delicate flavour, which is unlike any vegetable grown the rest of the year. 

There are two main kinds of asparagus: white and green, although you may occasionally also see purple. White asparagus is less bitter than green, with the whiteness resulting from the way in which the plants are grown, without light.

Simple is better when it comes to cooking asparagus. The French often just steam it and serve with hollandaise sauce. This popular Dutch recipe for asparagus combines ham, eggs and melted butter. Simple, delicious and one of my favourite spring dishes.