Spring

This is a cheesecake version of the cheerful Swedish prinsesstårta (princess) layer cake. Wear disposable gloves when making the icing to avoid green fingers!

Using cottage cheese in place of cream in this creamy classic reduces the calories, while still creating a comforting bowl of pasta

This raspberry blancmange recipe by pro chef Lisa Goodwin-Allen is super nostalgic. If you’re not a fan of raspberries, you can use other soft fruits instead

Lisa Goodwin-Allen of Rosi at The Beaumont hotel in Mayfair, London loves melon and ham. It can be really nice and refreshing – and here is finished off with a zing from the gin and mint

These are a boozy, savoury twist on Danishes, but they can easily be made alcohol free. Just replace the gin and vermouth with extra olive brine and a small squeeze of lemon

Have fun designing the blooms for this edible bread bouquet. You could also use veggies like broccoli florets, peppers and spring onions

Creamy goat’s cheese contrasts the crunch of 'everything bagel' seasoning in this hearty lentil salad. Enjoy leftovers for lunch the following day – simply store the goat’s cheese balls and salad separately in the fridge

We’ve put a springtime spin on Irish colcannon with this high-protein frying-pan hash. If you have leftover cooked new potatoes from another meal (or even roast potatoes), skip straight to step 2

Easier than it looks, simnel cake is a seasonal bake full of tradition