EASY
Asparagus with tarragon mustard dressing, hazelnuts and soft-boiled egg
This is a great brunch dish that could be extended into a substantial lunch with the addition of a handful of spring salad leaves.
In Season
EASY
Grilled steak, asparagus and anchovy sauce
This rustic anchovy sauce is simple to bring together. It is great in this arrangement but also a perfect dressing for a variety of vegetables.
Roast vegies with a spring twist
Tangy sweet potato to sweet 'n' spicy sprouts.
EASY
Chicken and asparagus stir-fry
I always prefer to cook with chicken thigh fillets rather than the breast when stir-frying because their thin layer of fat promotes tenderness and moisture. The addition of asparagus spears adds texture, colour and a vegetable component to the dish.
COLLECTION
12 succulent lamb cutlet recipes
Drought conditions may affect this season's lambs – look for cutlets that are small and lighter in colour.
Farro and spring vegetable salad
I dream of this salad when spring approaches. It's verdant, sweet and fresh – a harbinger of what's to come.
EASY
Green vegetable pasta primavera
Most of the pasta meals I eat these days are vegetarian, because I love the texture of crisp vegetables against lovely al dente pasta.
MEDIUM
Roast chicken stuffed with spring vegies
This roast chicken is an all-in-one meal. The stuffing is a complete side dish in itself, so there's nothing else for you to do but make a gravy, add a few salad leaves and serve.
MEDIUM
Roasted asparagus and crab quiche
This combination of sweet crab, asparagus and eggy custard is sheer heaven.
EASY
Lamb cutlets with spicy cucumber salsa
This is a straightforward barbecue dish – the marinade plays well with the salsa and you can make it less spicy by reducing the number of chillies.
EASY
Barbecued asparagus with spiced eggplant salad
Nothing says spring like fantastic local asparagus and this dish just seems the perfect heralding of the coming warmer months.
EASY
Blood-orange struffoli
If you take away the fancy Italian name, this is a "cake" made of fried doughnut balls covered in syrup. Sound the alarm!
EASY
Salt and pepper brussels sprouts
Brussels sprouts' reputation as a vegetable-dodger's worst nightmare is wholly undeserved. Cook them properly and they're absolutely delicious. This recipe is a guaranteed smash hit.
MEDIUM
Red endive, beetroot, juniper and horseradish cream
Vegetables now influence the structure and seasonality of my menus more than any other element.
MEDIUM
Jerusalem artichokes with comte custard
This cheese custard is also great served with blanched asparagus or sauteed cauliflower florets.
MEDIUM
Apple cake with maple cream cheese icing
Olive oil and rye flour give this simple cake a wonderfully complex flavour.
EASY
Mushroom and tarragon toast
A grating of dried shiitake mushrooms at the end gives this simple starter a big hit of umami without breaking the budget on porcini.
MEDIUM
Butternut pumpkin, broccoli and feta galette
This savoury galette makes for a lovely autumn brunch.