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.
This is a great brunch dish that could be extended into a substantial lunch with the addition of a handful of spring salad leaves.
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.
Tangy sweet potato to sweet 'n' spicy sprouts.
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.
Drought conditions may affect this season's lambs – look for cutlets that are small and lighter in colour.
I dream of this salad when spring approaches. It's verdant, sweet and fresh – a harbinger of what's to come.
Most of the pasta meals I eat these days are vegetarian, because I love the texture of crisp vegetables against lovely al dente pasta.
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.
This combination of sweet crab, asparagus and eggy custard is sheer heaven.
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.
Nothing says spring like fantastic local asparagus and this dish just seems the perfect heralding of the coming warmer months.
If you take away the fancy Italian name, this is a "cake" made of fried doughnut balls covered in syrup. Sound the alarm!
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.
Vegetables now influence the structure and seasonality of my menus more than any other element.
This cheese custard is also great served with blanched asparagus or sauteed cauliflower florets.
Olive oil and rye flour give this simple cake a wonderfully complex flavour.
A grating of dried shiitake mushrooms at the end gives this simple starter a big hit of umami without breaking the budget on porcini.
This savoury galette makes for a lovely autumn brunch.