Green shoots pushing through the ground - at last! - herald the end of winter dearths. Enjoy spring eating with early crops of vegetables, watercress and shellfish...
Marinate some chicken drumsticks, then coat them in a crunchy mixture of pistachios, spices and herbs - perfect for barbecues, outdoor eating and picnics, and bound to be a hit with any children who need feeding.
With a royally good taste, queen of puddings is one of those old-fashioned desserts that should find favour in a recession: cheap and easy but no less delicious for it.
Kippers are marinated for up to a week in a glorious mixture of spices, lemon and oil. Then all you have to do is steam some new potatoes for a very satisfying meal.
This unusual Italian cake freezes really well and makes a nice change from the more obvious teatime offerings: polenta gives the cake a grainy texture while the ricotta and amaretto to add moisture and an alcoholic kick!
Why not freeze these gorgeous little puds for a very special dessert? Your guests will love the wonderful flavours of this real treat.
Invented at Eton for 4 June celebrations, this easy summery dessert is one of the quickest and most delectable ways to enjoy home-grown strawberries, couple with cream and meringue. Yum!
Chocolate lovers will think they've died and gone to heaven if you serve them this sumptuous souffle. And souffle makers will be pleased to hear that, even if it sinks a little, this dessert will still be fabulous.
The Canadian bit comes from the maple syrup - that sticky, sweet, caramelly ingredient that lifts pancakes into the realm of the heavenly. Using buttermilk makes pancakes particularly light and moreish.
This very quick supper dish for two (or starter for four) has the luxurious addition of smoked salmon and a very moreish wine and creme fraiche sauce. Sure to become a favourite!
This unctuous sauce keeps for a week and so can be called into service for other fish dishes too. Make it with lime and coriander for a more oriental touch. Skate is hugely underrated, easy to cook and well worth the effort.
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