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Spring

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Roasted grape and lentil salad with seeded goat's cheese
Roasted grape and lentil salad with seeded goat's cheese

Creamy goat’s cheese contrasts the crunch of 'everything bagel' seasoning in this hearty lentil salad. Enjoy leftovers for lunch the following day – simply store the goat’s cheese balls and salad separately in the fridge

Recipe by Abigail Spooner

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Serves: 4
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St Patrick's Day hash
St Patrick's Day hash

We’ve put a springtime spin on Irish colcannon with this high-protein frying-pan hash. If you have leftover cooked new potatoes from another meal (or even roast potatoes), skip straight to step 2

Recipe by Abigail Spooner

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Serves: 2
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Steak salad with salt-baked Jersey Royals
Steak salad with salt-baked Jersey Royals
Roasting the potatoes in a salt crust ensures they cook evenly, stay moist and are beautifully seasoned at the same time

Recipe by Spencer Lengsfield

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Serves: 2
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Lamb chop traybake
Lamb chop traybake
Fresh green veg and a zesty salsa make this lamb chop traybake dish shine

Recipe by Anna Glover

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Serves: 4
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Salmon with lemon-olive butter and new potatoes
Salmon with lemon-olive butter and new potatoes
Make a big batch of the butter, then refrigerate it for future meals. It’s great for adding flavour to other fish or meat, stirred into pasta or used as a spread in the ultimate sarnie

Recipe by Nadine Brown

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Serves: 2
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Summer greens shakshuka
Summer greens shakshuka
A classic North African and Middle Eastern dish, shakshuka can be eaten at any time of the day and makes a great brunch or supper dish. This version is packed with good-for-you greens

Recipe by Abigail Spooner

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Serves: 2
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Rosemary lamb with mustardy lentils
Rosemary lamb with mustardy lentils
The natural variety of colours in rainbow chard brings a range of nutrients to your plate: it's particularly rich in carotenoids, polyphenols and vitamins K, A and C, and will boost your fibre intake

Recipe by Tamsin Burnett-Hall

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Serves: 2
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Roast salmon and potatoes with preserved lemon aioli
Roast salmon and potatoes with preserved lemon aioli
Crispy fast-roast potatoes and silky slow-roast salmon make for a divine combination of textures and, unlike most roasts, this zesty spring sensation is on the table in under an hour

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Pan-fried basa with smoky tomato beans
Pan-fried basa with smoky tomato beans
Basa is a white fish, similar to cod and haddock. Smoked paprika and butter beans lend a Spanish vibe to this quick supper

Recipe by Tamsin Burnett-Hall

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Serves: 2
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