The arrival of spring means longer days, the promise of more sun and the emergence of a bounty of seasonal produce.
Conjure satisfied stomaches and smiles all round with our easy recipes, full of springtime veg like asparagus, leeks and spring greens.
Our simple recipes include roasts, pie and easy one-pots to save on time and washing-up.
Add a springtime twist to your Sunday roast with fresh, seasonal veg and a creamy sauce made using mascarpone, tarragon and lemon. It’s bursting with colour and flavour. Simply roast the chicken with the veggies until cooked through.
This meat-free marvel is packed with vegetables and beans in a creamy sauce, livened with mustard and fresh herbs. The cheddar dumplings take this humble stew to a new dimension – this is simple comfort food at its best.
A roast with hardly any washing-up? The dream is real. This one-pot recipe flavours lamb with garlic and herbs, and roasts it alongside hasselback potatoes. Try it with our green olive & herb dressing.
This veggie feast can be prepared ahead to make dinnertime superbly stress-free. The base adds cheddar to ready-made shortcrust pastry to add more flavour, and compliment the seasonal veg and goat’s cheese filling. Bliss.
We love a traditional lasagne, but this springtime twist is a serious contender for the top-spot. The filling is a moreish mix of shredded ham hock, ricotta and spinach. The top a golden union of mozzarella and gruyère. This will become a midweek staple.
6) Ham & cheese
Ham & cheese is a deceptively simple title for this delightful dinner, which rests sticky-glazed gammon on a rich cauliflower cheese. Super-indulgent and impressive to boot, this is best served with roast potatoes to mop up the sauce.
Gluten-free, vegetarian, healthy and quick – this frittata fires on all cylinders. It has plenty of springtime veg (think asparagus and new potatoes) and tastes great for lunch the next day, too.
A delightful dinner year-round, these creamy pork medallions go exceptionally well with seasonal spring greens. Cook the pork in a creamy mushroom sauce made with shallots, madeira, chicken stock, double cream and fresh herbs.
We love this pie for many reasons. It’s quick – using leftover roast chicken or ready-cooked thighs. It’s one-pot – that means hardly any washing-up, hurrah! And it’s an absolute joy to eat, with a flavourful sauce, spring veg and golden, crispy filo top.
The classic combination of wholegrain mustard, honey and lemon juice work wonders with chicken thighs. Add potatoes, peas and spinach to this seasonal traybake for a riot of colour, flavour and texture.