Maeve O'Meara explores the iconic dishes of the world that honour spring, when vegetables are at their sweetest and most tender. Italian food legend, Stefano Manfredi (Pizzaperta) harvests the freshest produce of the season for a Roman Vignarola. Chase Kojima (Sokyo) loves exploring new ways to experience traditional Japanese cuisine, revealing secrets of the perfect tempura batter. Sydney-based chef, Ibrahim Kasif (Stanbuli) is inspired by the Turkish Spring with a dish of slow braised, whole broad beans so fresh and young they’re cooked and eaten with the pod. Zimbabwean-born home cook Dorothy Johnson shares her recipe for Muboora Une Dovi using the new tender leaves of the pumpkin vine as well as the delicate flowers and serving with a rich peanut sauce. Across the world, mulberries herald springtime, and in Lebanon, the rich dark fruit is made into a cordial known as Sharab el Toot. Maeve discovers a traditional village recipe from her friend, home cook, Samira Saab.