Carrot and orange smoothie

Start your day with a vibrant orange and carrot smoothie for breakfast. With added oats and ginger, it will give you vitamin C and count towards your 5-a-day

Potato wedges

Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads

Soured cream & chive jacket potatoes

Try these baked potatoes for lunch, supper or as a side dish at a barbecue. You can turn any leftovers into a potato salad and even the skins can be baked again for a snack

Allotment salad

Make the most of new season’s asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue

Onion soda bread with whipped English mustard butter

Perk up homemade soda bread with onion and a light but punchy mustard butter. Serve alongside your favourite cold meats and a fresh salad

Pineapple & chilli glazed gammon

Contains pork – recipe is for non-Muslims only

Put a spin on gammon and pineapple with this roast, using the juice to make a sticky and spicy glaze. You can serve the leftovers cold, carved into thin slices

Spring vegetable orzo with broad beans, peas, artichokes & ricotta

Make the most of spring veg in this stew, made with orzo, broad beans, peas, artichokes and ricotta. It can be served soupy or as a thicker braise

Herbed broad bean & feta crostini with asparagus

Make the most of seasonal broad beans during the summer months and make this vibrant bean and feta crostini. Ideal as a starter, simply top with asparagus

Peas & broad beans in cream with fennel seeds & chorizo

Contains pork – recipe is for non-Muslims only

Give broad beans centre stage in this creamy side dish with fennel seeds and chorizo. Broad beans come into season around June, so it’s a lovely summer dish

Raspberry & white chocolate financier traybake

Think of financiers like posh bakewells made with brown butter. Tom Kerridge turns them into a traybake here, using raspberries and white chocolate