Bring the fresh flavours of Spring into your kitchen for the whole family to enjoy – from shakshuka packed with just-picked greens to succulent lamb with a twist.
The foraged brunch
Give this classic brunch dish an update with seasonal vegetables and homegrown herbs for the perfect lazy morning ritual.
- 1 bunch asparagus spears
- 200g sprouting broccoli
- 2 tbsp olive oil
- 2 spring onions, finely sliced
- 2 tsp cumin seeds
- Large pinch of cayenne pepper, plus extra to serve
- 4 ripe tomatoes, chopped
- 1 small pack of parsley, finely chopped
- 50g shelled peas
- 50g podded broad beans
- 4 large eggs
- 50g pea shoots
- Greek yoghurt and flatbreads, to serve
- Trim, or snap, the woody ends of the asparagus and finely slice the spears, leaving the tips and about 2cm at the top intact.
- Finely slice the broccoli in the same way.
- Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the vegetables soften a little.
- Add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir.
- Cover with a lid and cook for five minutes to make a base sauce, then add the asparagus spears, broccoli heads, peas and broad beans. Cover again and cook for two more minutes.
- Make four dips in the mixture. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set.
- Serve with the rest of the pea shoots, a spoonful of yoghurt and some flatbreads, and sprinkle over another pinch of cayenne, if you like.
The light lunch
Embrace effortless one-pan cooking with melt-in-your-mouth salmon, juicy tomatoes and Spring greens.
- 400g new potatoes
- 2 tbsp olive oil
- 8 asparagus spears, trimmed and halved
- 2 handfuls cherry tomatoes
- 1 tbsp balsamic vinegar
- 2 salmon fillets, about 140g each
- Handful of basil leaves
- Heat oven to 220°C/fan 200°C/gas 7. Tip the potatoes and one tablespoon of olive oil into an ovenproof dish, then roast the potatoes for 20 minutes until they start to brown.
- Toss the asparagus in with the potatoes, then return to the oven for 15 minutes.
- Add the cherry tomatoes and balsamic vinegar, then nestle the salmon among the vegetables.
- Drizzle with the remaining oil and return to the oven for a further 10-15 minutes until the salmon is cooked.
- Scatter over the basil leaves and serve everything straight from the dish.
The family feast
Prepare a meal to remember – minus the effort – with this easy-cook lamb recipe with a Mediterranean twist.
- 1 large leg of lamb, about 3kg
- 6 garlic cloves
- 1 bunch of oregano
- Zest and juice of 1 lemon
- Pinch of salt
- 6 tbsp olive oil
- 1½ kg new potatoes
- 400g of chopped tomatoes
- Large handful of pitted Kalamata olives
- Heat oven to 240°C/fan 220°C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil.
- Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
- Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste.
- Nestle the lamb amongst the potatoes, roast for 20 minutes, then reduce the temperature to 180°C/fan 160°C/gas 4. Roast for 1 hour 15 minutes for medium rare, adding another 15 minutes if you prefer your lamb medium.
- Baste the lamb once, or twice, with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest.
- Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
- Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few minutes.
- Serve the lamb with the potatoes, sauce and a simple salad.