The best part of spring is the produce. Artichokes, rhubarb, asparagus; parsnips, carrots and peas. It requires very little effort to make them taste delicious. Here are some light spring suppers that celebrate the season.
Roast lamb shoulder with potatoes and fennel
Caramelised fennel and grape tart tatin with saffron and olives
Saffron pasta with chipotle shallots and pickled chillies
Lamb chops with pilpelchuma butter, tahini yoghurt and herb salad
Potato and asparagus salad with black garlic and dukkah
Za'atar salmon and tahini
