Georgina Hayden’s recipe for spring onion and spinach pakoras

Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover’s delight. Serve with a pear and leaf salad for a weekend lunchImagine a cheeseboard in a tart, but one you can have as a main course | Vegetables, Food, Vegetarian food and drink, Pie, Baking, Cheese, Pastry, Main course

Kay Chun’s new recipe for braised pork with leeks is homey simplicity, a perfect complement to buttered noodles and a glass of light pinot noir.

Mix season’s best rhubarb with peppercorns and hibiscus to make a sharp cordial that’s perfect for shaking up with gin and iceLike our food menu, our drinks list seeks to minimise wastage while at | Cocktails, Spirits, Food, Fruit

Thanks to milk, cool coconut and a luxuriant glaze, these little green tea-laced cakes are a bit moister than your average madeleineDelicate, shell-shaped madeleines are always irresistible, but their | Food, Baking, Cake, Snacks, Dessert, Eggs, Tea

“You know it’s good when everyone crowds around the sheet pan after dinner to scrape up whatever sauce got left behind with their fingers!”

Kay Chun’s recipe is simple and brilliant, with an easy homemade salsa that simmers into the ranchero sauce, seasons the refried beans and tops the whole affair.

Cheese odds and ends, potatoes (and/or celeriac or beetroot), onions and cream, all crammed into a pastry caseToday’s comforting pie is super-adaptable and brilliant for using up any leftover bits o | Food, Food waste, Environment, Cheese, Potatoes, Vegetables, Main course, Pie, Baking, Pastry

Pea and mung bean pancakes with fried eggs and coconut coriander chutney, pea broth with bread dumplings, and pasta with lemony pea pesto My earliest memory of kitchen duties is sitting on a stool in | Spring food and drink, Vegetables, Food, Pasta, Sauces and gravies, Italian food and drink, Main course, Pancakes, Soup

Lemon ricotta pancakes, mochi cake, furikake snack mix and — since you asked — some easy meal prep for the week.

Load up on the grassy green stalks to add to lemony orzo, miso-slathered chicken and a nutty, crunchy rice bowl.

Fried, breadcrumbed chicken with new potatoes, all brought to life by a garlicky Yemeni sauce of chilli, preserved lemons, herbs and spicesYou can’t go wrong with crisp, panko-fried chicken, and thi | Chicken, Middle Eastern food and drink, Sauces and gravies, Food, Meat, Main course, Herbs and spices, Potatoes, Vegetables

New season pea guacamole with a bit of smoky heat from charred jalapeño, bright lime and fresh coriander, and thinly sliced asparagus in cheesy tortillasSpring is when the kitchen comes alive, with a | Spring food and drink, Mexican food and drink, Food, Vegetables, Snacks, Starter, Bread

A respectful homage to the classic caesar, using plant-based ingredients to hit the same flavour notesIf I’ve learned anything from almost 40 days of plant-based eating, it’s that an homage doesn� | Salad, Vegan food and drink, Food, American food and drink, Side dishes

In the unlikely event you have some asparagus left over, blitz it into a lovely rubble and layer into this outstanding springtime lasagneAs Yotam Ottolenghi once said here before, a lasagne doesn’t | Spring food and drink, Vegetarian food and drink, Vegetables, Food, Cheese, Pasta, Main course

A sprightly, grapefruity number in the manner of a gin sour, and with a dash of Campari to give it an extra grown-up edgeI’m a huge fan of Campari, so am always keen to come up with new cocktails in | Cocktails, Spirits, Food, Fruit

Bright orange and bouncy, yet cool and moist, with a rich ganache toppingDuring my exchange year at university in Canada, I lived with a few Brazilians and we quickly bonded over our love of food. I� | Cake, Food, Baking, Chocolate, Vegetables

A melt-in-the-mouth dish of fried tenderised chicken in a mushroom and sweet wine sauceThe term escalope is borrowed from the old French escalope, meaning “shell or carapace”, which is likely to b | Food, Italian food and drink, Chicken, Meat, Vegetables, Wine, Main course

Leftover cooked lamb is ideal for hard frying, stuffing into tacos and topping with salsaIf you’re anything like me, you love a big roast dinner on Sundays. A joint of meat is a magnificent offering | Food, Food waste, Environment, Meat, Lamb, Mexican food and drink, Main course