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The Seasonal Cook – Spring

Lighter, warmer days inspire fresh and colorful cooking.

Look out for new season spring greens, leeks, savoy cabbage, kale and purple sprouting broccoli. These tender veggies are full of flavor and goodness and can be cooked incredibly simply.

With the days getting longer and sunnier, it’s the perfect time to plan trips out and picnics than sandwiches! Make the most of fresh salads to pack up and eat al fresco, or cook and chill bitesize portions of favorite meals such as fishcakes, pastries and frittatas.

Spring is a great time to get creative with fruity desserts. It’s main crop rhubarb season and as well as the classic crumble, these tart red stems can be turned into a whole range of hot and cold desserts and drinks. Don’t stop there – it works well added to savory dishes too, particularly pork and duck.

Goat's cheese frittata

Goat’s cheese frittata

Serving Size:
4
Time:
35 mins

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup goat’s cheese, cut into small chunks
  • 8 medium eggs
  • Salt and pepper

Directions

  1. Preheat the oven to 350oF. Grease and line the base of a 8 inch tin.
  2. In a large frying pan, fry the onion, pepper and zucchini in the oil for 5 minutes, until softened.
  3. Transfer the veg to the prepared tin, spreading evenly. Scatter the goat’s cheese over.
  4. Whisk the eggs in a bowl. Season with salt and pepper.
  5. Pour the eggs over the veg and cheese. Bake in the oven for 20 minutes or until the frittata is set and golden.
  6. Cut into squares. Serve immediately or cool, refrigerate and eat cold later.
Spring salmon salad

Spring salmon salad

Serving Size:
4
Time:
30 mins

Ingredients

  • 4 skinless salmon fillets
  • Salt and pepper
  • 3 1/2 cups new potatoes
  • 6 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 red onion
  • 1 garlic clove
  • 2 tbsp capers
  • 1 bunch chives, snipped
  • 3 large handfuls of mixed leaves such as watercress, baby spinach, arugula
  • Handful of mixed color cherry tomatoes

Directions

  1. Season the salmon fillets and grill under a medium heat for about 8 minutes.
  2. Boil the potatoes for 12-15 minutes, until tender. Cool then halve.
  3. To make the dressing, mix together the olive oil, mustard, white wine vinegar, onion, garlic, capers and chives.
  4. Flake the salmon into bite-size pieces and mix with the potatoes.
  5. Serve the potatoes and salmon on a bed of salad leaves and cherry tomatoes, all drizzled with the dressing.
Iced lemon and almond cake

Iced lemon and almond cake

Serving Size:
8
Time:
1 hour, 10 mins

Ingredients

  • 1/2 cup golden caster sugar
  • 1/2 cup butter, softened
  • 1 1/2 cups plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp cream of tartar
  • 2 medium eggs
  • 1/2 cup ground almonds
  • Finely grated zest of 2 lemons
  • 3 tablespoons milk

For the buttercream

  • 1 1/2 cups powdered sugar
  • 1/2 cup butter, softened
  • 5 tablespoons lemon juice

Optional extras

  • 1 tbsp lemon curd
  • Edible flowers
  • Sugared almonds

Directions

  1. Preheat the oven to 350°F. Grease a 7 inch cake tin.
  2. Cream together the butter and sugar until light and fluffy – it’s easiest in a food processor.
  3. Combine the bicarbonate of soda, cream of tartar and flour. Sieve half of the mixture into the butter mixture and beat
  4. Add the eggs and the rest of the sieved flour mixture. Whiz together.
  5. Add the ground almonds, milk and lemon zest and mix together until smooth.
  6. Pour the cake mixture into the cake tin. Bake for 35-40 minutes, until risen and golden.
  7. For the lemon buttercream, stir the icing sugar into the butter a bit at a time. Gradually add the lemon juice until the mixture is a spreading consistency. Beat smooth or use the food processor to whip.
  8. When the cake is cool, you can slice it in half horizontally and spread one half with lemon curd. Sit the top half back on and spread the lemon buttercream on the top and around the sides of the cake.
  9. For an extra special Easter cake, decorate with edible flowers and sugared almonds.

Discover more fun recipe ideas on our blog, or head over to our Instagram and take a look at our dedicated recipe highlight.

Happy cooking!