Spring

A simple but classic English dessert, ‘foole’ is first noted in 1598, with the earliest recipes being fruitless and based on cream and eggs. In the 16th and 17th centuries, it was thought that fruit was unhealthy but could be made safe by boiling it to a pulp. The resulting fruit purée could then be chilled and folded through a ‘foole’ to make a light dessert. Many modern recipes skip the traditional custard and simply use whipped cream, but the custard definitely gives the fool more body and works especially well with rhubarb

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

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

Crispy fast-roast potatoes and silky slow-roast salmon make for a divine combination of textures and, unlike most roasts, this zesty spring sensation is on the table in under an hour

Pam Stewart from Edinburgh entered our competition for an original spring pasta dish. We loved her Mediterranean-influenced salad. ‘I love this as it’s quick and easy to make and is healthy but tasty. It can be served without prawns as a side salad, or even served as a hot dish. I enjoy it with crusty bread and a glass of white wine.’

Gremolata is a punchy Italian parsley, lemon and garlic seasoning. We’ve mixed it through breadcrumbs as a zesty topping for Scottish trout, or try it on other fish fillets

'We love the comfort of a Yorkshire pudding, but wanted to freshen up its image with some of our favourite seasonal greens, and the punch and zing of a fantastic rocket pesto. It’s a perfect meal for spring!’ say chefs Joey & Katy

Treat Mum to breakfast in bed with this tea-infused brioche French toast. A cup of tea on the side wouldn’t go amiss...

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