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.

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.

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.

Soft, stuffed flatbreads filled with wild garlic and feta and finished with a glossy wild garlic butter. The perfect thing to make while the season lasts.

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.

Light French chicken stew with cider, apples and crème fraîche. Tender chicken thighs in a delicate sauce with shallots and herbs.

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.

Thin, crisp biscuits with golden syrup caramel, mixed nuts and dried fruit, dipped in dark chocolate. Completely flexible recipe using whatever you have in the cupboard.

Traditional Sicilian cavatelli rigati lunghi made from semolina and water, rolled with ridges to catch sauce. Served with rich tomato sauce and parmesan - easier than you think.

Roasted wild mallard with port-braised red onions, roasted grapes and rich port sauce. A stunning wild game recipe that celebrates the lean, intense flavour of wild duck.