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Spring

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Showing: 29 recipes
Raspberry blancmange
Raspberry blancmange

This raspberry blancmange recipe by pro chef Lisa Goodwin-Allen is super nostalgic. If you’re not a fan of raspberries, you can use other soft fruits instead

Recipe by Lisa Goodwin-Allen

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Serves: 6
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Coconut haupia with griddled pineapple
Coconut haupia with griddled pineapple

Recipe by Felicity Cloake

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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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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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Coconut-braised spring greens
Coconut-braised spring greens
‘This recipe was inspired by one for collard greens, popular in the Caribbean and America’s Deep South. Tough greens are slowly braised to keep their texture, and added spices mean this dish is perfect to eat when it’s cold outside,' says chef Liam Barker

Recipe by Liam Barker

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Serves: 2
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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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Green goddess salmon salad
Green goddess salmon salad
A warm main-meal salad that’s positively bursting with vibrant, seasonal, good-for-you ingredients – an appetising way to make sure that you ‘eat the rainbow’!

Recipe by Tamsin Burnett-Hall

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Serves: 2
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Coronation roast lamb
Coronation roast lamb
This marinade recipe could be halved to go with a rack of lamb, lamb rump, lamb chops or any other cut. Recipe by chef Kevin Usher
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Serves: 6-8
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