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Spring

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Pistachio cannoli tart
Pistachio cannoli tart

The no-cook pistachio and ricotta filling for this biscuit-based tart is inspired by the popular Sicilian sweet treat, cannoli. Assemble the tart up to two days ahead, cover and keep in the fridge until ready to slice and serve

Recipe by Abigail Spooner

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Serves: 10
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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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Spring bean broth
Spring bean broth

Verdant spring herbs are abundant in this comforting yet zingy broth. Add a dollop of oat fraîche, then stir it into the soup as you eat to make it delightfully creamy without adding dairy

Recipe by Emily Gussin

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Serves: 3-4
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Cottage cheese alfredo
Cottage cheese alfredo

Using cottage cheese in place of cream in this creamy classic reduces the calories, while still creating a comforting bowl of pasta

Recipe by Nadine Brown

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Serves: 4
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Coconut haupia with griddled pineapple
Coconut haupia with griddled pineapple

Recipe by Felicity Cloake

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Serves: 4
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Roast spring veg and white bean salad with green tahini
Roast spring veg and white bean salad with green tahini
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

Recipe by Abigail Spooner

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Serves: 4
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Green veg risotto
Green veg risotto
A green risotto with a citrus edge – perfect for welcoming in spring

Recipe by Sainsbury's magazine

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Serves: 4
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Broad bean, pancetta and mint salad
Broad bean, pancetta and mint salad
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

Recipe by Abigail Spooner

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Serves: 4 as a starter or side
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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
Rating:
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