Spring

While the origins of Somerset chicken are vague, there are suggestions that it dates as far back as the 1700s. One thing is for certain: the dish comes from the south-west of England, and it features two famous Somerset products – cider and cheddar. This version of the dish uses the cheese in the creamy sauce rather than melted on top, so that the chicken skin stays extra crispy. It’s best enjoyed with a fresh apple and watercress salad.

We’ve taken the traditional Scottish dessert and transformed its flavours into an impressive raspberry mousse cake. Pile high with a honey-and-whisky whipped cream, extra raspberries and a handful of caramelised oats

An Italian-style green sauce adds zing to this buttery courgette spaghetti. Make a double batch of the salsa verde and store in the fridge for drizzling over eggs, steak, salads and more

This twist on a cacio e pepe pairs sweet crab with fragrant pink peppercorns. Make sure to reserve some pasta water – it’s key to a silky-smooth sauce

Creamy-textured white beans pad out this vibrant and seasonal salad – serve it as part of an alfresco feast or as a light spring lunch

This spring-fresh cocktail uses the King’s favourite variety of tea

Fresh green veg and a zesty salsa make this lamb chop traybake dish shine

A cake-pudding hybrid made from tipsy amaretto sponge, sticky rhubarb and stem ginger topped with pillowy meringue

Take pesto pasta to the next level by whizzing in some creamy ricotta. We’ve added asparagus tips to the pasta, but swap in any green veg you have to hand