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Spring Recipes


Tasty nibbles to whet your appetite - perfect for Spring days when we start to invite friends over.


Savoury Cheesecake

Wow guests with this very special dish combining a parmesan filling with a cracker crumb and a touch of freshness in the garnish. Served cold so it is just perfect for a warm summer's day. Suitable for vegetarians if you use agar agar and not gelatine.

Courgette Fritters

As we get to late Spring then courgettes abound in the shops and are so versatile. Made into fritters, they are a great addition to the brunch table, can be a tasty starter or  a light lunch served with fresh salad. 

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Carrot & Sage Galette

Based on the Butternut galette from Ottolenghi’s book ‘Flavour’, I have made this so many times and it doesn’t fail to wow. The pastry is so tasty that it is best to double or triple up the quantities and freeze the extra for the future. And here I suggest you just use carrots but the original recipe uses Butternut.

Roasted Cauliflower Tray Bake

This tray bake is based on a fresh cauliflower adding red onions, chick peas and Spring greens to cook up altogether with some spices and it has a tasty tahini dressing to accompany it.

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Pearl Barley Risotto with Spring Vegetables

This recipe is a wonderful way to use the spring vegetables you have in the fridge for a tasty mid-week supper. If you are a fish eater you can throw in any leftovers from the poached salmon.

Poached Salmon

For those around the Easter table who really want some meat or fish then poaching some wild salmon from a sustainable source is a great compromise.  Serve warm with spring veg and baby new potatoes or perhaps that big platter of seasonal steamed vegetables. Leftovers are versatile too for the fish eaters around you.


Mousseline Sauce

A wonderful sauce to accompany asparagus and versatile to complement a range of dishes including the poached salmon .

Honey Harissa Carrots 

Spicy sweet carrots on a bed of whipped feta and greek yoghurt. The first time I made this, everyone was wowed. It is wonderful as a side dish or part of a veggie brunch selection. Taken from the Bold Beans Book.

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