Spring

Roasting the potatoes in a salt crust ensures they cook evenly, stay moist and are beautifully seasoned at the same time

While the origins of Somerset chicken are vague, there are suggestions that it dates as far back as the 1700s. One thing is for certain: the dish comes from the south-west of England, and it features two famous Somerset products – cider and cheddar. This version of the dish uses the cheese in the creamy sauce rather than melted on top, so that the chicken skin stays extra crispy. It’s best enjoyed with a fresh apple and watercress salad.

An Italian-style green sauce adds zing to this buttery courgette spaghetti. Make a double batch of the salsa verde and store in the fridge for drizzling over eggs, steak, salads and more

This twist on a cacio e pepe pairs sweet crab with fragrant pink peppercorns. Make sure to reserve some pasta water – it’s key to a silky-smooth sauce

Creamy-textured white beans pad out this vibrant and seasonal salad – serve it as part of an alfresco feast or as a light spring lunch

Fresh green veg and a zesty salsa make this lamb chop traybake dish shine

Take pesto pasta to the next level by whizzing in some creamy ricotta. We’ve added asparagus tips to the pasta, but swap in any green veg you have to hand

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

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