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

Chef Saiphin says: "This is one of my favourites to have at Songkran, the Thai new year celebration. The key ingredient is black sesame, which offers a delightful combination of nuttiness, earthiness and a subtle sweetness."

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 simple but classic English dessert, ‘foole’ is first noted in 1598, with the earliest recipes being fruitless and based on cream and eggs. In the 16th and 17th centuries, it was thought that fruit was unhealthy but could be made safe by boiling it to a pulp. The resulting fruit purée could then be chilled and folded through a ‘foole’ to make a light dessert. Many modern recipes skip the traditional custard and simply use whipped cream, but the custard definitely gives the fool more body and works especially well with rhubarb

Purists will tell you a classic carbonara should not be messed with, but sneaking in some plump spears of seasonal asparagus, gently sautéed in garlic and butter, is definitely a good idea

The firm texture of Jersey Royals makes them the perfect choice for a frittata, while their nutty taste works wonders with the sweetness of fresh, flaky crab

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

A green risotto with a citrus edge – perfect for welcoming in spring

‘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