Easter starters

Leave the lamb to marinate for a few hours if you have time, to give these kebabs even more flavour. You can also use goat meat if you can get hold of it

With just 20 minutes preparation and no cooking time you'll be able to whip up this colourful avocado and bread salad in no time

Try our take on veggie gyoza. These dumplings can be cooked from frozen and easily adapted with your own fillings. You can also use shop-bought gyoza skins

Make the most of the colour and flavour of beetroot with our easy roasted cod served on a beetroot, new potato and carrot salad with a lovely zingy dressing

Fire up the barbecue and make these easy, tasty spicy prawn skewers with pickled cherry peppers. They're delicious when served with our saffron aïoli

Slice fennel and chargrill it as the base to a salad dressed with Kalamata olives, parsley, basil and garlic

A simple, budget, spring salad that can add a healthy dose of vegetables to your midweek meal. This easy vegan dish also makes great leftover lunches

Shave asparagus into ribbons to top Tom Kerridge's crab on toast – it isn’t something you see often and gives the dish a chef's touch. It makes a lovely starter

Serve your grain with cucumber, apricot, peppers, olives and tomatoes then drizzle with lemon-infused oil for a mellow finish

Flavour up butternut squash with Indian spices for this warming and healthy vegan soup. Serve with naan for a hearty lunch

Roast a couple of aubergines and top with tarator – a nutty and garlicky sauce that pairs perfectly with aubergine. Enjoy as a starter or side dish

Roast or barbecue these BBQ chicken pieces then serve on a platter with onion rings, coleslaw and mac ‘n’ cheese for an all-American banquet