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Pistachio cannoli tart
Pistachio cannoli tart

The no-cook pistachio and ricotta filling for this biscuit-based tart is inspired by the popular Sicilian sweet treat, cannoli. Assemble the tart up to two days ahead, cover and keep in the fridge until ready to slice and serve

Recipe by Abigail Spooner

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Serves: 10
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Spring bean broth
Spring bean broth

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

Recipe by Emily Gussin

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Serves: 3-4
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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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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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Coconut haupia with griddled pineapple
Coconut haupia with griddled pineapple

Recipe by Felicity Cloake

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Serves: 4
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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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Roast spring veg and white bean salad with green tahini
Roast spring veg and white bean salad with green tahini
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

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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Broad bean, pancetta and mint salad
Broad bean, pancetta and mint salad
Popped from their pods and inner skins, broad beans are sweet and tender early on in the season. They make a hearty addition to this salad and have a natural affinity with salty pancetta and fresh mint

Recipe by Abigail Spooner

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Serves: 4 as a starter or side
Rating:
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