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.

Moist lemon and pistachio cake topped with pillowy torched Italian meringue. Elegant, citrusy and surprisingly straightforward - perfect for celebrations or afternoon tea.

Luxurious homemade ice cream made with toasted panettone and Madeira, served with rich Marsala chocolate sauce. The perfect way to use up leftover Christmas panettone.

Fragrant mussels steamed with lemongrass, chilli, turmeric and XO sauce, finished with herbs, lime, and crispy shallots. Served with golden shoestring fries for dipping into the spiced broth.

Wild garlic butter beans with spiced lamb meatballs, fennel, and flatbreads. A fresh, high-protein spring recipe full of flavour and texture.