Spring

Popped from their pods and inner skins, broad beans are sweet and tender early on in the season. They make a hearty addition to this salad and have a natural affinity with salty pancetta and fresh mint

Make a big batch of the butter, then refrigerate it for future meals. It’s great for adding flavour to other fish or meat, stirred into pasta or used as a spread in the ultimate sarnie

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

‘This recipe was inspired by one for collard greens, popular in the Caribbean and America’s Deep South. Tough greens are slowly braised to keep their texture, and added spices mean this dish is perfect to eat when it’s cold outside,' says chef Liam Barker

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

Crispy fast-roast potatoes and silky slow-roast salmon make for a divine combination of textures and, unlike most roasts, this zesty spring sensation is on the table in under an hour

Basa is a white fish, similar to cod and haddock. Smoked paprika and butter beans lend a Spanish vibe to this quick supper

A warm main-meal salad that’s positively bursting with vibrant, seasonal, good-for-you ingredients – an appetising way to make sure that you ‘eat the rainbow’!

Perk up lamb patties with a herby caper sauce in this easy dinner for two