Spinach recipes

Crème fraîche spinach

Asian recipes

Thai red chicken curry lettuce cups

20 minutes

Salad recipes

Spring salad with marinated radishes

Seafood recipes

Poached trout with egg-and-lemon dill sauce

15 minutes

Asian recipes

Smoked salmon crystal summer rolls

Soup recipes

Mushroom soup

5 minutes

Fish recipes

Freeform baby marrow and hake lasagne

5–8 minutes

Asian recipes

Asian-dressed sashimi

Chicken recipes

Panko-Parmesan chicken escalopes

10 minutes

Asian recipes

Asian noodle salad with crunchy chicken

20 minutes

Butternut recipes

Baked butternut with tomato pasta and chorizo

45 minutes

Raw recipes

Marinated raw baby marrow, ricotta and olive salad

Marinated raw baby marrow, ricotta and olive salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

150 g baby marrows
1 T fresh lemon juice
1 t Dijon mustard
3 T olive oil
1 garlic clove, sliced
50 g olives, pitted
Fresh ricotta, to serve
Mint leaves, to serve

Method

Run a vegetable peeler down 150 g baby marrows to make ribbons.

Toss with 1 T fresh lemon juice, 1 t Dijon mustard, 3 T olive oil, 1 clove sliced garlic, 50 g pitted olives and season to taste.

Serve with fresh ricotta and mint leaves.

Discover more salad recipes here

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Crème fraîche spinach

Thai red chicken curry lettuce cups

Spring salad with marinated radishes

Poached trout with egg-and-lemon dill sauce

Smoked salmon crystal summer rolls

Mushroom soup

Freeform baby marrow and hake lasagne

Asian-dressed sashimi

Panko-Parmesan chicken escalopes

Asian noodle salad with crunchy chicken

Baked butternut with tomato pasta and chorizo

Marinated raw baby marrow, ricotta and olive salad

Marinated raw baby marrow, ricotta and olive salad

Ingredients

Method