Spring

‘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.’

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

Delicious warm or cold, for brunch, lunch or dinner, this versatile frittata sings with the flavours of spring

These zesty poppy seed cupcakes are inspired by the classic pudding, lemon meringue pie

This no-knead, yeast-free loaf is best served still warm, with plenty of butter, for dunking into a soup or stew

This zesty cheesecake is inspired by everyone's favourite retro pudding, lemon meringue pie

This is a soup that relies on a good stock for the best flavour, so use a fresh, or even homemade, stock instead of from a cube. Mix and match spring veg as you wish

This delicious sponge makes a change from the classic simnel cake. See our tip to make it gluten free

Warming spices and creamy coconut make this our favourite carrot cake yet. Follow our tip to make it gluten free