Spring

Verdant spring herbs are abundant in this comforting yet zingy broth. Add a dollop of oat fraîche, then stir it into the soup as you eat to make it delightfully creamy without adding dairy

This deeply savoury, succulent leg of lamb is perfect for an Easter roast

Don’t spend money on expensive vinegars when making pickles. White distilled malt vinegar works well with spices, and it won’t cloud the colour if you’re using a heavily pigmented vegetable

Lisa Goodwin-Allen of Rosi at The Beaumont hotel in Mayfair, London loves melon and ham. It can be really nice and refreshing – and here is finished off with a zing from the gin and mint

Have fun designing the blooms for this edible bread bouquet. You could also use veggies like broccoli florets, peppers and spring onions