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new potatoes halved if large tbsp olive oil asparagus spears trimmed and halved handfuls cherry tomatoes tbsp balsamic vinegar salmon fillets about goz each handful basil leaves Method Heat oven to Cfan Cgas Tip the potatoes and tbsp of olive oil into an ovenproof dish then roast the potatoes for mins until starting to brown Toss the asparagus in with the potatoes then return to the oven for mins Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables Drizzle with the remaining oil and return to the oven for a final mins until the salmon is cooked Scatter over the basil leaves and serve everything scooped straight from the dish Spring chicken in a pot Ingredients tbsp olive oil onion chopped boneless skinless chicken thighs small new potatoes ml lowsalt vegetable stock such as Kallo lowsalt vegetable stock cubes broccoli cut into small florets spring greens shredded petits pois bunch spring onion sliced tbsp pesto Method Heat the oil in a large heavy pan Add the onion gently fry for mins until softened add the chicken then fry until lightly coloured Add the potatoes stock and plenty of freshly ground black pepper then bring to the boil Cover then simmer for mins until the potatoes are tender and the chicken is cooked Can be frozen at this point Add the broccoli spring greens petit pois and spring onions stir well then return to the boil Cover then cook for mins more stir in the pesto and heat through Parmesan spring chicken Ingredients egg white tbsp finely grated parmesan boneless skinless chicken s new potatoes cut into small cubes frozen peas good handful baby spinach leaves tbsp white e vinegar tsp olive oil Method Heat grill to medium and line the grill pan with foil Beat the egg white on a plate with a little salt and pepper Tip the Parmesan onto another plate Dip the chicken first in egg white then the cheese Grill the coated chicken for mins turning once until browned and crisp Meanwhile boil the potatoes for mins adding the peas for the final mins then drain Toss the vegetables with the spinach leaves vinegar oil and seasoning to taste Divide between four warm plates then serve with the chicken Flambed chicken with asparagus Ingredients boneless skinless chicken s tbsp seasoned plain flour tbsp olive oil knob of er shallots finely chopped tbsp brandy or cognac ml chicken stock asparagus spears halved rounded tbsp crme frache tbsp chopped tarragon Method Dust the chicken with the flour Heat the oil and er in a large wide pan with a lid add the chicken then fry on all sides until nicely browned Add the shallots then fry for about mins until they start to soften but not colour Pour in the brandy carefully ignite then stand well back until the flames have died down Stir in the stock and bring to the boil Reduce heat cover then cook for mins until the chicken is just tender Add the asparagus to the sauce Cover then cook for mins more until tender Stir in the crme frache and tarragon and warm through Season to taste Pea mint & spring onion soup with Parmesan biscuits Ingredients tbsp olive oil knob of er bunch spring onion sliced plus a few extra to serve potato cut into small dice hot vegetable stock frozen petits pois small bunch mint leaves picked plus a few extra to serve parmesan or vegetarian alternative very finely grated Method Heat the olive oil and er in a heavy based pan When foaming add the spring onions and potato Gently fry without colouring for about mins Stir in the stock bring to the boil and simmer for mins or until the potato is tender Stir in the peas bring to the boil again then cook for about mins until they are just done Remove the pan from the heat add the mint leaves and whizz in a blender or food processor until smooth To make the Parmesan biscuits heat the grill to high Line a baking sheet with baking parchment and divide the grated Parmesan into long strips Grill for min or until the cheese has melted and is lightly golden While still warm and a bit flexible release the biscuits from the baking parchment with a palette or cutlery knife then cool until firm To serve heat the soup and divide between bowls Scatter with mint and sliced spring onions if you like and serve with the Parmesan biscuits on the side Hotsmoked salmon salad with a chilli lemon dressing Ingredients new potatoes halved pack asparagus tips bag mixed salad leaves including young beetroot leaves and watercress bunch each parsley and mint leaves picked and roughly chopped radishes thinly sliced hotsmoked salmon steaks skin removed spring onions sliced diagonally For the dressing tbsp lemon juice olive oil tsp wholegrain mustard red chillies Method Boil potatoes in salted water for mins until tender adding the asparagus tips for the final mins of cooking Drain and allow to cool Whisk together the salad dressing ingredients then season to taste In a large bowl toss together the potatoes asparagus salad leaves herbs and radishes Add twothirds of the dressing thoroughly mix through the salad then spread the salad over a large platter Break the hotsmoked salmon into large chunks then scatter over the top along with the spring onions Finish by pouring remaining dressing over the top Spring salmon with minty veg Ingredients small new potatoes thickly sliced frozen peas and beans we used Waitrose pea and bean mix kg tbsp olive oil zest and juice of lemon small pack mint leaves only salmon fillets about goz each Method Boil the potatoes in a large pan for mins Tip in the peas and beans bring back up to a boil then carry on cooking for another mins until the potatoes and beans are tender Whizz the olive oil lemon zest and juice and mint in a blender to make a dressingor finely chop the mint and whisk into the oil and lemon Put the salmon in a microwaveproof dish season then pour the dressing over Cover with cling film pierce then microwave on High for mins until cooked through Drain the veg then mix with the hot dressing and cooking juices from the fish Serve the fish on top of the vegetables Sausage & spring mash pie Ingredients kg potato cut into large chunks Savoy cabbage shredded ml milk