Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.
Baklava Sweet and laced with spice, this Middle Eastern filo favourite is also an alleged aphrodisiac.
Brussels sprout salad Fried and charred, Brussels sprouts take on a sweet, nutty flavour all their own.
Linguine with green sauce The walnuts signal the end of winter, while the basil and mint are the harbingers of spring and summer.