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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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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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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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Spring chicken roast dinner
Spring chicken roast dinner
Reinvent the Sunday roast with this lighter take featuring seasonal veg cooked around the bird, and a zesty soured cream sauce

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Spring harvest soup
Spring harvest soup
Packed with cannellini beans and oodles of spring gems, this vibrant soup is full of zingy freshness

Recipe by Sarah Akhurst

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Serves: 4
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Cod with a spring broth of asparagus, Jersey Royals and mussels
Cod with a spring broth of asparagus, Jersey Royals and mussels
A dish that sparkles with spring’s favourite ingredients by the duo behind Orwells restaurant

Recipe by Orwells Restaurant

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Serves: 4
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Zesty salmon parcels with dill sauce
Zesty salmon parcels with dill sauce
A great prep-ahead dish for entertaining, packed with new season’s ingredients

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Green curry roast chicken
Green curry roast chicken
All the wonderful flavours from a Thai green curry, but in a roast. The coriander paste really helps keep the chicken succulent and moist and adds a wonderful flavour to the coconut gravy

Recipe by Angela Boggiano

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Serves: 4
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Roast salmon with zesty peas and mint
Roast salmon with zesty peas and mint

Recipe by Sarah Akhurst

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Serves: 4
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