Spring

An Italian-style green sauce adds zing to this buttery courgette spaghetti. Make a double batch of the salsa verde and store in the fridge for drizzling over eggs, steak, salads and more

This twist on a cacio e pepe pairs sweet crab with fragrant pink peppercorns. Make sure to reserve some pasta water – it’s key to a silky-smooth sauce

Fresh green veg and a zesty salsa make this lamb chop traybake dish shine

Take pesto pasta to the next level by whizzing in some creamy ricotta. We’ve added asparagus tips to the pasta, but swap in any green veg you have to hand

These fishcakes are packed with vitamin B12, which can help to keep the nervous system healthy and boost energy levels. If cooking for one, the extra fishcakes can be frozen at the end of step 1

A green risotto with a citrus edge – perfect for welcoming in spring

Bridge the gap between winter and spring with golden crumbed chicken, Caesar-dressed little gem, jammy eggs and parmesan.

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

Purists will tell you a classic carbonara should not be messed with, but sneaking in some plump spears of seasonal asparagus, gently sautéed in garlic and butter, is definitely a good idea