Spring

A classic North African and Middle Eastern dish, shakshuka can be eaten at any time of the day and makes a great brunch or supper dish. This version is packed with good-for-you greens

The natural variety of colours in rainbow chard brings a range of nutrients to your plate: it's particularly rich in carotenoids, polyphenols and vitamins K, A and C, and will boost your fibre intake

Young, spring vegetables shine alongside simply-baked trout in this fish dish for two. A touch of rapeseed oil, yogurt and a sprinkling of dill is just right to dress the fresh flavours