We've picked out some great, light dishes (including desserts) for you to try out this spring.
Three starters, three salads, three main courses and three desserts. All have been chosen because we think they suit the ever-improving weather.
Starters
Savoury yoghurt kebabs
One for the vegetarians. They look so great that we wouldn't blame you if you decided to make more and have them as a main course with a dressed side salad. Some extra yoghurt or chutney for dipping is highly recommended. Read the recipe from Anjum Anand here
Plum, sweet potato and gorgonzola salad
A fresh, fruity salad to get your spring moving in the right direction. The bite of blue cheese is tempered by the fresh plums and tender sweet potato wedges. A handful of spinach with toasted pecan nuts goes over the top, but you could also use rocket or really any other salad leaves.
Read the recipe from Reuben Riffel here
Grilled sardines with salsa verde
Filleted sardines served with a rocket and tomato salad, and an anchovy and garlic-infused garnish. Delicious.
If you have no sardines, try mackerel instead or, when they're in season from May, vegetarians might like to try aubergines with the same kind of salsa.
Read the recipe from André Dupin here
Salads
Pak choi, edamame bean and spring onion salad
A crispy, crunchy salad seasoned with wasabi paste, lime juice, honey and ginger. Baby pak choi is great for salads and I'd actually recommend tasting an uncooked leaf before cooking as this recipe suggests – it can be an extremely refreshing ingredient raw, if young enough. Read the recipe from Katherine Marland here
Raw salad with baby beetroot and quinoa
Super simple salad. Cook your quinoa, leave it to cool, then gather your carrots, broad beans, peas, rocket and herbs. Clean them up, peel where necessary and add a light dressing – and you're already done! Read the recipe from Arthur Potts Dawson here
Halloumi, fig and pomegranate salad
Halloumi is a very popular cheese right now, and there can be no better reason than the fact it's completely moreish. The BBC reported that in Cyprus, where the cheese originates, the average resident eats 8kg of the stuff each year. With the extra exotic twist of pomegranate and fig, you'll never say no. Read the recipe from Donna Hay here
Mains
Spring vegetable tarte fine
This veggie main is stuffed with Gruyère cheese, spring vegetables like asparagus and rocket, and handfuls of flavoursome herbs, all served up in a base of light filo pastry. Not at all a challenge to make, this will put smiles on the faces of vegetarians and carnivores alike. Read the recipe from Tom Aikens here
Steamed prawn and bamboo shoot 'rabbit' dumplings
These 'Har Kau' bunnies take time to prepare, but the end result is gobsmacking. Rabbit-shaped dumplings stuffed with a combination of steamed prawn, pork, and bamboo shoots. What with the Easter bunny being around soon, a more appropriate dish would be hard to find. Read the recipe from Harry Yeung here
Spanish tortilla served with spicy tomato sauce
A classic dish to serve alongside fresh salad leaves. The spicy tomato sauce serves as a dip for the tortilla, and if you have leftovers, sitting in the sun with a bag of tortilla chips, the remainder of the dip and good friends sounds just about perfect. Read the recipe from Dean Edwards here
Desserts
Blood orange and cardamom sorbet
This colourful homemade sorbet is a lighter alternative to ice cream and is rich with fruity flavour. The cardamom gives it a unique touch, though if you're not a fan you can omit the pods while cooking. Optionally, add chopped or crushed pistachios on top.
Read the recipe from Diana Henry here
Chocolate pots de crème
These light and fluffy chocolate desserts won't be too heavy or filling, although once you've had one you'll be struggling not to have (at least) one more. The vanilla, chocolate and cream mixture will be extremely hard to resist... Read the recipe from Kate Gibbs here
Fluffy lime pudding
Another fluffy dessert makes it to the list. Bet you didn't see that coming. The lime adds a sharp tang to counter the sweetness of the sugar, and (like the recipe above) if there's a spare pudding going, we doubt it'll stay unclaimed for long. Read the recipe from Rachel Allen here
This is a classic Lovefood article that has been updated
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