Take a culinary journey to Spain with delicious in-season asparagus served tapas-style. Alteratively, instead of using olives and almonds in this dish, you can use preserved anchovies or fried capers.

Take a culinary journey to Spain with delicious in-season asparagus served tapas-style. Alteratively, instead of using olives and almonds in this dish, you can use preserved anchovies or fried capers.

This stir-fry is as simple and as versatile as they come. You can can use lamb, beef, prawns or fish rather than chicken. The asparagus can become beans, corn, zucchini or eggplant. Serve with steamed greens and rice to complete the meal.

Turn up the fire beneath your trusty wok for a simple yet delicious stir-fry. This is a very versatile recipe: you can use lamb, beef, prawn or fish rather than .

Macaroni with mussels, spring peas and toasted breadcrumbs (Karen Martini).

Macaroni with mussels, spring peas and toasted breadcrumbs (Karen Martini).

Karen Martini's spring minestrone with pesto.

You know it's spring when the food in your pantry takes on a healthy shade of green.

Earl Grey chocolate cream with candied cumquats.

Earl Grey chocolate cream with candied cumquats Recipe

Neil Perry's flavoursome duck, olive and date tagine.

Tagine time: Rich stews with Moroccan flavour Tagines - rich stews made with North African aromatics - burst with the flavour of the casbah.


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