A dense, chewy cookie infused with cardamom, rosewater, orange zest, ground almonds, and pistachios, inspired by the classic Persian love cake.

A classic French autumn dessert with sharp wild damsons in a blended orange and vanilla cream batter, baked until golden with a soft wobble.

A Spanish-inspired one-dish dinner featuring crispy chicken thighs, mini cooking chorizo, and butter beans in a jammy red wine vinegar glaze.

A 15-minute British salad with blanched sprouting broccoli, crisp pear, celery leaves, and croutons in a creamy Stilton dressing.

Warm fregola with ripe apricots, soft goat's cheese, watercress and a bright clementine dressing. A fresh, substantial summer salad for two, ready in about 25 minutes.

A rustic, free-form apricot galette with all-butter puff, a thin almond frangipane and a warm honey and thyme drizzle over the top. One of the easier ways into summer baking.

Firm summer cherries in a sharp lime and tamarind dressing, with celery and chicory for crunch.

Macerated cherries, crumbled amaretti and kirsch cream, layered up in a glass. A no-bake trifle for the height of cherry season.

Warm Jersey royals and peas tossed in anchovy herb butter, with watercress and a crispy fried egg. A quick early summer lunch.

Raw asparagus, ripe strawberries and crisp Serrano ham with a peppery basil stem dressing. A fresh, fast side for spring and early summer.

A toasted panini stacked with feta, roasted peppers, quick-pickled onion and a homemade rocket pesto. Big Mediterranean flavour in a sandwich.

Nutty buckwheat crêpes filled with slow-cooked leeks in tarragon cream and crumbled Stilton. Rich, savoury and quietly elegant.

Spice-rubbed cauliflower, pan-fried and roasted until deeply golden, on a silky white bean purée with a wild garlic chimichurri. A vegetarian main worth making now, while wild garlic is in season.

Soft ricotta dumplings packed with wild garlic, parmesan and lemon, served in a warm tomato sauce. Malfatti means "made badly" - rustic, irregular and completely the point.

Roasted rhubarb, caramelised oats and a pillowy whisky cream, layered up in a glass. The Scottish classic, done properly for spring.

A simple small-batch fermented rhubarb made with forced rhubarb and a salt brine. Savoury, seasonal, and ready in ten days. Best served alongside game, pork, and rich sauces.

Purple sprouting broccoli with crispy bacon, toasted walnuts and a creamy sherry mustard sauce. Somewhere between a warm salad and a hearty side dish.

A towering puffed Dutch baby pancake topped with poached eggs, smoked salmon, and rich hollandaise. Timing is everything but the result is spectacular.

Crispy spiced paneer fries with vibrant coriander lime pickle chutney. Like halloumi fries but better - ready in 20 minutes.

Messy, indulgent haggis toastie with slow-cooked whisky shallots and melted Scottish cheese. Perfect for using up leftover Burns Night haggis.