Spring

These edible works of art are swirled with pink, matcha and vanilla cookie doughs to make each one unique. Keep a stash in the freezer and bake the cookies straight from frozen, adding 2-3 minutes to the cooking time

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

Using saffron is a great way to naturally impart a yellow hue and subtle floral flavour into cake frostings. Grinding and steeping the delicate threads first is the best way to extract maximum taste and colour – a pinch goes a long way!

Whizzing up porridge oats to make flour is a clever way to bake with a gluten-free alternative to wheat flour. Tart in-season rhubarb is the jewel in the crumble crown of this tender oat cake

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

This deeply savoury, succulent leg of lamb is perfect for an Easter roast

Don’t spend money on expensive vinegars when making pickles. White distilled malt vinegar works well with spices, and it won’t cloud the colour if you’re using a heavily pigmented vegetable

These cute cookies freeze well once baked – wrap them in baking paper and store in freezer bags. They make a great gift alternative to a chocolate egg

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