Spring recipes to serve up some sunshine, including homemade lamb burgers, asparagus tarts and pesto potato salad
Make a new potato salad with grilled salmon and a Dijon mustard and parsley dressing as an up to date twist on this spring recipe.
Try farro spaghetti as high protein, high fibre alternative to traditional pasta, served with seasonal asparagus and pine nuts for extra bite.
Make the most of those huge bags of seasonal spinach with this meat-free tomato, spinach and three cheese lasagne.
This boned leg of spring lamb with herb and pine nut stuffing is a fabulously light way to enjoy spring roast lamb. Fresh herbs are really coming into their own right now, so spread them evenly all over the cut side of the lamb for maximum taste.
Our chilli and cumin marinated lamb is ideal on a barbecue on a warm day, and it’s perfect because it’s melt-in-the-mouth tender.
Individual asparagus and pesto tarts are so easy to make that they’ll be your go-to party recipe this spring.
We’ve taken this Elizabethan dessert and made it lighter by using half-fat crème fraîche. We don’t think anyone will notice! Decorate this lower-fat lemon posset recipe with raspberries. They will keep in the fridge for 3 days.
Italian spinach and goats’ cheese ravioli are served in a fragrant lemon and sage butter and work as a starter for 4 or a main for 2.
The combination of goats’ cheese and beetroot in this salad is really satisfying and is ideal as either a starter at a dinner party or as a main when you fancy something lighter.
A very smart recipe for a Sunday lunch, this herbed loin of lamb with mint sauce recipe takes surprisingly little effort, try using leftover mint sauce as a salad dressing, or serve it over white fish, steak or chicken. It will keep in the fridge for 5 days.
Our passionfruit and mango meringue roulade is the ideal spring dessert. It’s the best way to finish off a barbecue or dinner party.
Our lamb burgers are so easy to throw together and go great with our beetroot houmous.
Lighter than a cream or meat sauce, this mushroom, rocket and parmesan linguine recipe still packs plenty of flavour – a perfect midweek meal. To add depth to the flavour, use 15g dried porcini, soaked in hot water for 15 minutes. Chop and add to fresh mushrooms.
Sea bass is one of our favourite fish and this lovely roast sea bass with wild rice and lemonis a great recipe for dinner. This fish goes great with lemon and wild rice and is the perfect light supper.
This is comfort food at its very best – richly flavoured and a doddle to make. Serve this chicken and mustard gratin recipe with a salad of chicory leaves drizzled with a little lemon juice, to counterbalance the the richness of the gratin.
If you’re looking for a quick, delicious mid-week supper, then try our ginger beef stir-fry, it’s done in only 10 minutes and it’s packed full of flavour.
Apricots are in season over spring and summer so while they’re fresh in the shops why not pick up a few try our apricot and almond galette. It’s a lovely dessert that’s ideal for serving up to friends and family after a delicious lunch or dinner.
This seared tuna with sesame and ginger salad recipe is quick to prepare and will really give your guests the wow factor. Just sear the tuna for two minutes on each side, then thinly slice and add to the salad.
Try this lemon roast chicken with lemon thyme recipe for a lighter Sunday lunch. Serve with a gorgeous sherry gravy to add moisture and taste.
This prawn cocktail recipe is the real deal, and we bet you’ve forgotten what a great dish this is, retro or not! Serve with Tabasco and Cognac for a modern update.
Simple, light and fresh, this fragrant asian salad with chicken recipe can be prepared ahead – just leave it in the fridge for a couple of hours before serving.
Pomegranate molasses is a reduced syrup of pomegranate juice – lovely with strawberries or drizzled over salads – like this beetroot, quinoa and chickpea salad recipe or steak.
A pared-down version of the classic, this easy Caesar salad recipe can be knocked up in no time. Toss the croutons through with the rest of the ingredients and dollop the dressing on top.
This rich pie filling takes no time at all to make, and is so delicious you certainly won’t miss the meat! This Artichoke and Cheese Veggie Pie Recipe can be made up to 2 days in advance and will sit uncooked in the fridge. Glaze just before you bake.
Our beetroot ravioli is so easy to assemble and the colour and flavour combinations are really something special.
This strawberry and lemon triple layer cake recipe looks spectacular and tastes even better – but trust us, this remarkable cake is so easy to make. Fill with strawberries, lemon curd and natural Greek yoghurt for an irresistable taste.
Lamb koftas with tzatziki is a firm favourite and taste even better when you have them with flatbreads.
Salmon’s rich taste works so well with South-East Asian spices, and buying a whole side is an excellent way to cater for a bigger group – you can marinate this ginger and lemongrass salmon recipe the day before cooking.
Stuffing a whole breast is a great option for feeding a crowd. This stuffed turkey breast with wild mushroom and Madeira recipe cooks beautifully and is so easy to carve, plus any leftovers make a great sandwich. You’ll need to order a turkey breast from the butcher – ask for one that has been hung, as the flavour is even more delicious.
The sweetcorn and couscous salad is perfect for a packed lunch, so any leftovers won’t go to waste. Serve this cajun chicken with giant couscous recipe with extra lime wedges.
Assemble this French bistro classic up to 6 hours in advance. We love Gruyere, but any firm melting cheese you have will work for this classic croque monsieur recipe – try Emmental, Comte or Beaufort too.
A wonderfully fragrant Indonesian curry, richly flavoured but not chilli hot. Serve this beef rendang recipe with steamed jasmine rice.
If serving at a buffet, leave the dressing on the side so the leaves don’t wilt. Bulk out this slow-roasted bacon and spinach salad recipe as a main meal with grilled fish or meat.
Asian buns are the equivalent of the English sandwich, and this is duck and wasabi coleslaw buns recipe is Gok Wan’s fiery take on everyone’s favourite salad, coleslaw. For extra heat, leave the chilli seeds in.
We’ve replaced traditional lamb mince with beef in this spiced beef moussaka recipe, for a different flavour. Cook the mince in advance, freeze, then reheat before layering. Don’t freeze the whole dish, as the aubergines will become soggy.
A different way of serving your family roast, with a refreshing salad that takes minutes to prepare. We used tikka curry paste for this tikka roasted chicken with salted cucumber salad recipe, but you could easily change to tandoori, madras – or whatever you’ve got in the fridge!
This king prawn and peppadew linguine recipe is such a quick recipe that packs a real punch. If you like chilli, go for the hot peppadews – they have a great kick.
For a healthy and light lunch or dinner, why not try our prawn and kale stir-fry, it’s packed full of vitamins and is really filling too without being too heavy.
Step away from the classic burger and try our delicious coriander and lemongrass pork burgers – they’ve got a slightly Asian twist to them and they’re full of lovely flavours.
Coconut and lime are a match made in heaven, and so our lime and coconut layer cake is an absolute dream. Although it’s a layer cake, it’s really quick and easy to make.
We love the fresh flavours in this squid with chilli lime and coriander dressing, it’s a superb light supper on a warm spring evening.