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Spring

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Showing: 24 recipes
Potato pancakes with grilled asparagus and poached eggs
Potato pancakes with grilled asparagus and poached eggs

‘This breakfast dish relies on quality British seasonal ingredients, the perfect treat for a spring Sunday morning.’

Recipe by Tommy and James Banks

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Serves: 2
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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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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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Pink peppercorn pasta with crab
Pink peppercorn pasta with crab
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

Recipe by Abigail Spooner

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Serves: 2
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Lemony salmon fishcakes with asparagus
Lemony salmon fishcakes with asparagus
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

Recipe by Abigail Spooner

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Serves: 2
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Chicken Caesar schnitzels
Chicken Caesar schnitzels
Bridge the gap between winter and spring with golden crumbed chicken, Caesar-dressed little gem, jammy eggs and parmesan.

Recipe by Abigail Spooner

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Serves: 2
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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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