Spring

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

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

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

‘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

‘This is a twist on the classic dish Catalan spinach, using instead one of my favourite vegetables: purple sprouting broccoli. Served with fragrant toasted pine nuts, sweet sultanas and a garlicky extra-virgin olive oil, this dish is bright, colourful and super tasty, and pairs perfectly as a lighter element with the other more substantial components of the meal.’

Packed with cannellini beans and oodles of spring gems, this vibrant soup is full of zingy freshness

Quick to make and storecupboard-friendly, these savoury flapjacks are brilliant for a picnic or even a grab-and-go breakfast