Spring

These fishcakes are packed with vitamin B12, which can help to keep the nervous system healthy and boost energy levels. If cooking for one, the extra fishcakes can be frozen at the end of step 1

Bridge the gap between winter and spring with golden crumbed chicken, Caesar-dressed little gem, jammy eggs and parmesan.

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

This simple yet satisfying dish combines peppery radishes, sweet peas and tender baby potatoes with fresh cod. The citrusy dill yogurt adds extra freshness and zing

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

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’!