Spring is here, and we're relishing everything that comes with it: longer days, milder weather, and a break from stodgy winter food.
From tender greens and Jersey Royals to tangy rhubarb and juicy blood oranges, this season's colourful bounty is certainly something to celebrate.
After some recipe inspiration? Look no further...
Asparagus is at its best in April; there are so many delicious ways to enjoy it – in pasta sauces, risottos, tarts or quiches, or steamed and served with a knob of butter. We think it's tastiest like this – grilled or oven-cooked, wrapped in salty prosciutto and dunked into a runny egg or two.
italian-style warm potato salad
This no-mayo potato salad combines nuggets of salty streaky bacon with sweet peas, fresh parsley and those prized seasonal spuds. Serve warm, with plenty of salt and pepper – delizioso!
Beetroot is a surprisingly versatile vegetable – try blending it in a Borscht-style soup, combining it with goat's cheese as a salad, or throwing it on top of your pizza. Added to chickpeas, tahini, garlic and lemon juice, it makes a creamy beetroot dip that's perfect served with toasted pitta or crunchy crudites.
Orange, raspberry and almond cake
Many varieties of orange are at their peak during winter and spring, so now's the time to rustle up a tangy marmalade, refreshing sorbet or citrussy cake. This recipe mixes ground and flaked almonds with freshly puréed oranges, maple syrup and juicy raspberries. Drizzled with orange syrup, this is a cake that should be served warm out of the oven, with thick cream or yoghurt.
Apple, pear & cinnamon crumble
With both apples and pears in season, this is possibly the ideal April dessert. For added crunch, caramelized hazelnuts make a delicious topping.
Rhubarb & orange trifle
Rhubarb is only in season briefly, so catch it while you can. As a light, springtime pud, we don't think it gets much better than this trifle, which combines (similarly seasonal) marmalade with orange liqueur, custard, mascarpone, sponge and perfectly poached rhubarb.