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

Crisp roasted cauliflower, seared halloumi and lentils over a smoky romesco sauce. A substantial salad that holds its own as a main.

A passion fruit and lime cake baked in a fluted tart tin, with a soft mascarpone icing and an optional coulis. A simple bake, but the fluted tin gives it a quietly impressive finish.

Crisp, lacy beer-battered cod folded into warm tortillas with sharp pickled red cabbage and a vivid jalapeño sauce. A fish taco with British chip-shop DNA.

Blanched British asparagus with a vibrant wild garlic emulsion, quick pickled radish, crumbled feta and crispy rye croutons. One of the best things you can put on a plate in May.

Caramelised brioche, tart roasted rhubarb, vanilla honey yoghurt and a ginger oat granola. A proper spring breakfast, or a very good dessert.

A rich, buttery French brioche with a deeply golden crust and a tender, pillowy crumb. The only bread worth making if you're planning French toast.

Slow-cooked leeks, a glossy brown ale and cheddar rarebit, piped over sourdough and grilled until golden and bubbling. A proper Welsh rarebit, done right.

Crisp fried dough, lemony sour cream, sweet peas and asparagus with a buttery mint glaze. Spring on a plate, the kind you eat with both hands.

Aged white rum, fresh passion fruit, herbal thyme syrup and a cloud of froth. A cocktail that's as easy to make as it is to drink.

Large tomatoes filled with sausage meat, cannellini beans, herbs, and lemon, then topped with cheese and breadcrumbs and baked until golden. A generous Mediterranean dish that works as a starter or a relaxed summer main.

Double-fried cauliflower in a sticky gochujang yangnyeom sauce. Vegan, extra crispy, and holds its crunch even after being coated in sauce. The kind of dish that disappears fast.

A comforting fennel and chickpea stew with a buttery, wine-enriched broth and crispy pulled ham hock on top. Simple to make and exactly the kind of bowl you want when the weather turns.

Savoy cabbage leaves filled with spiced lamb, quinoa, and dried apricots, baked in a harissa tomato sauce until the tops char and the filling is deeply fragrant. North African inspired and built for sharing.

Savoy cabbage wedges roasted in peanut satay sauce until caramelised and charred, then finished with more sauce, toasted peanuts, sesame, coriander, and chilli. A bold vegan main or a seriously good side.

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.

Silky saffron and cardamom custard poured over buttered, marmalade-spread hot cross buns and baked in a bain-marie. Easter pudding worth making every year.

Two lamb breasts, one extraordinary centrepiece. Stuffed with wild garlic, toasted pistachios, anchovy and goat's cheese, rolled and braised low and slow until deeply tender and melting. The best-value cut on the counter, done properly.