Spring

The move from winter to spring is always a welcome relief. And with Spring in the air it's time to look towards the new ingredients coming into season, with the sweet flavour of Spring lamb, the vibrant green of fresh asparagus, tender broad beans and watercress, the ruby red of rhubarb.

Spring Sauce for Lamb

I always part company with mint sauce if it's made with malt vinegar which completely overpowers the flavou...

I always part company with mint sauce if it's made with malt vinegar which completely overpowers the flavour of the lamb. But the following sauce - which my g...

Stuffed Pork Tenderloin

This is a good recipe for a dinner party as it’s easy to carve and serve. To serve eight, just double th...

This is a good recipe for a dinner party as it’s easy to carve and serve. To serve eight, just double the ingredients using two fillets.

1 hour

to cook

Spring Rolls with Dipping Sauce

The real cheat element here is that it’s mega-fast to prepare but looks as though it took an age! NOTE: ...

The real cheat element here is that it’s mega-fast to prepare but looks as though it took an age! NOTE: This recipe is from the book Delia's How to Cheat at Cooking...

Watercress and Potato Soup

Dorothy Hartley’s 'Food in England' (one of my cookery bibles). Talking of watercress she says ‘they rec...

Dorothy Hartley’s 'Food in England' (one of my cookery bibles). Talking of watercress she says ‘they reckon it is a good thing to eat in the spring. They prophesy i...