Spring has truly sprung, bringing with it a glorious bounty of vibrant veg. Tender greens, Jersey royals, fresh spears of asparagus, purple sprouting broccoli, crunchy cucumber and hot-pink rhubarb are all making their way from fields to our plates.
From hearty salads to simple snacks and fruity puds, we've rounded up a few tasty recipes that celebrate the best of this season's produce...
Watercress and feta flatbreads With za-atar
Taking just 10 minutes to assemble, these tasty Greek-inspired flatbreads are ideal for using up any spring produce. Scatter fresh watercress over the top – that peppery flavour works perfectly with salty, creamy feta.
Tzatziki dip with carrots
What's not to love about tzatziki? Thick, creamy yogurt, grated cucumber and crushed garlic make an addictively delicious dip or sauce that works perfectly with toasted pitta, crudités or grilled meat.
Probably most often used in classic crumbles or fruit pies, rhubarb can be made into a seriously delicious spread, too. It has a similar tartness to lemons, after all. You could spread this curd on toast, or use it as the filling in a seasonal Victoria sponge.
Salmon and vegetable traybake
Did you know that fresh salmon is at its best in spring? This traybake makes the delicate-yet-meaty fillets the star of the show, partnering them with golden roasted Jersey Royals (only available from April to early June) and crisp asparagus to amp up those springtime flavours.
Peanut satay noodles
These hearty noodles loaded with fresh crunchy cucumber and carrot are perfect for dinner - and then lunch the next day! Zesty lime and aromatic coriander leaves keep this comforting bowl of noodles vibrant and exciting.
Apricots generally first become available in May, which means an abundance of scrumptious dessert ideas. To enjoy them in all their jammy goodness, try this simple recipe. With added vanilla and cardamom, these poached apricots are perfect served with ice cream or thick yogurt.
Bacon and broad bean orzotto
Ever tried orzotto? It's like a risotto, but made with rice-like orzo pasta which swells and absorbs all of the flavours of the smoky bacon in this tasty dish. Crisp and sweet broad beans and lemon zest add some vibrant colour and flavour to this speedy dish.
STRAWBERRY, FETA AND PINE NUT SALAD
Loaded up with rocket, strawberries, then drizzled with balsamic and scattered with feta, this vibrant salad is perfect for adding some colour and freshness to your plate.
Cherry and almond frozen yogurt
Plump, glossy cherries are just coming into season in May, so grab a punnet and have a go at making this (oh-so-pretty) frozen yogurt dessert. With barely any prep, you can make this recipe in a loaf tin lined with clingfilm – freeze for around 3 hours for bakewell-tart-flavoured bliss.