Recipes

Broccoli Recipes

Spears of springtime

Trips to the shops are few and far between right now, but one ingredient that should be at the top of your list is British asparagus. In season for just a few months each year, these proud spears are a real treat and will only be around for a few months.

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Recipes

Spring has sprung!

Spring recipes

Recipe Collection

The sun's out, the weather's warming up and – even if we're having to enjoy it in a seriously limited capacity – it looks like spring has finally arrived. Make the most of the season by cooking its bounty in the kitchen

Spring onion

Recipe Collection

Elderflower

Recipe Collection

Seasonal eats

Poached duck egg with English asparagus, cured ham and grain mustard dressing

by Matthew Tomkinson

Grilled bream with mustard and tarragon sauce, asparagus and peas

by Nathan Outlaw

Roast leg of lamb with honeycomb and minted Jersey Royals

by Shaun Rankin

Barley, pea and mint salad with fresh organic goat's cheese

by Emily Watkins

Braised duck leg, sweet young peas, lettuce, bacon and mint

by Dominic Chapman

In Season

June

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Jersey Royal new potato

In bloom

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Whip up a taste of Italy for dinner

Put down the takeway menu and sample some proper Italian sunshine with a simple pasta sauce, a homemade pizza or perhaps something a little more special. Easy enough for a midweek meal, many dishes can be cooked in minutes, while taking the time to make your own pasta could really wow your guests at the weekend.

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Latest Recipes

Beetroot-cured Cotswold trout carpaccio

by Kuba Winkowski

Sour rye soup with tongue, potatoes, dill and horseradish

by Kuba Winkowski

Cotswold kid with wild garlic tzatziki and asparagus

by Kuba Winkowski

Gołąbki sauerkraut roll with wood pigeon ragù

by Kuba Winkowski

Strawberry and potato dumplings with basil and sour cream

by Kuba Winkowski

Baked vanilla halva cheesecake with bilberry compote

by Kuba Winkowski

Homemade cultured butter

by Kuba Winkowski

'The Cantonese Kitchen' – barbecued pork crackling with prawn, plum and truffle

Char siu and scallop cheung fun mille-feuille

Roast salmon with crushed butter beans

by The Kitchen with Great British Chefs

Lamb cutlets with flageolet bean, herb and lemon dip

by The Kitchen with Great British Chefs

Butter and sake-steamed clams with coastal greens

Braised beef short rib curry udon with fukujinzuke pickle

Grilled duck with burnt soy and rhubarb ginger pickle

Kakiage tempura

Gyudon with onsen tamago

Tokyo turnip, chicory and bonito salad

Dover sole and white asparagus in miso butter

Roasted Jerusalem artichoke in teramiso and ginger syrup

Fennel and borlotti bean cassoulet

by The Kitchen with Great British Chefs

Salmon, dill and sour cream quiche with a rye crust

by The Kitchen with Great British Chefs

Khorasan and golden syrup puddings

by The Kitchen with Great British Chefs

Gluten-free millionaire’s shortbread

by The Kitchen with Great British Chefs

Spelt and pesto scones

by The Kitchen with Great British Chefs

Gluten-free Easter cookies

by The Kitchen with Great British Chefs

Spelt and brown butter blondies

by The Kitchen with Great British Chefs

Gluten-free rhubarb and blood orange crumble

by The Kitchen with Great British Chefs

Chicken and white bean chilli

by The Kitchen with Great British Chefs

Coconut granita with bird's nest, mulberries, yoghurt and mochi

Steamed king crab claw with 'mock crab' of velveted egg white

Maldon rock oysters with cucumber, verjus, grapefruit and dill

Scallop with apple and chicken gravy

Wood pigeon with baby gem, mooli, port and granola

Venison loin with parsnip purée, suet dumpling and sausage casserole

Partridge with bacon jam, Madeira and mushrooms

Rhubarb with cheesecake mousse and caramelised hazelnuts

by Chantelle Nicholson

English asparagus with tahini verde and miso aioli

by Chantelle Nicholson

Roasted leeks with farro, zhoug and toasted cashew cream

by Chantelle Nicholson

Hake with zhoug and yellow split pea dhal

by Chantelle Nicholson

Scottish scallops with celeriac and apple purée and a roasted celeriac emulsion

by William Drabble

Native lobster tail with cauliflower and truffle

by William Drabble

by The Kitchen with Great British Chefs

Red wine, bacon and tarragon risotto

by The Kitchen with Great British Chefs

Brussels sprout risotto with crispy sage

by The Kitchen with Great British Chefs

Asparagus risotto

by The Kitchen with Great British Chefs

Fish sauce caramel pork chop with Asian slaw

by The Kitchen with Great British Chefs

Pork chops with rhubarb and ancho chilli salsa

by The Kitchen with Great British Chefs

Curried pork chops with spiced chickpea salad and mint yoghurt

by The Kitchen with Great British Chefs

Pork chops and flageolet beans with a pork fat and sherry vinegar dressing

by The Kitchen with Great British Chefs

Pork chop with braised lentils, chimichurri and saffron aioli

by The Kitchen with Great British Chefs

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