You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.
Blood oranges, if they're around, are beautiful here, but navels or even grapefruit work well.
This is probably one of the quickest desserts to make and a guaranteed crowd-pleaser. If you're in a rush, drop the candied hazelnuts and add grated coffee beans on top instead.
Add extra char to your tortillas by toasting them over a stove flame for a few seconds each side, then microwave them covered with a tea towel for 10 seconds to keep them nice and soft.
Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.
We've spiked this larb with aniseed. It's a natural partner to pork and adds an extra flavour dimension to this simple dish.
If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus. You'll want to use this method every time you cook quinoa.
We've lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.
Chinese sausage, Shaoxing wine and black vinegar add amazing flavour to simple stir-fried mussels, while a fragrant ginger and chilli bean paste takes the whole dish to another level. Lay on some steamed rice for mopping up the juices.