Spring.

Recipe + wine pairing.

Celebratory, seasonal cooking does not get much better than this recipe! And with a natural Cab Franc to boot it’s pure heaven.

Recipe + wine pairing.

This is one of our favourite starters; it’s not particularly filling yet it delivers an almighty punch of flavour to kickstart a celebratory three-course feast.

Tart, floral rhubarb, folded through the lightest of whipped cream is a true spring delight. Outdoor rhubarb is coming into season around Easter - it’s a seasonal foodie's dream!

We always love a zingy and herby quinoa tabouleh and never more so than when served along side slow roasted meats, particularly our sweet & spicy slow-roasted blade of mutton - the prefect Easter feast!

Recipe + wine pairing.

Roast lamb is almost synonymous Spring feasting; it’s ubiquitous around Easter, but perhaps it’s time to try something new, and by new we mean old/er - enter mutton!

Recipe + wine pairing.

This fantastic savoury cheesecake is a dead ringer for a classic New York style baked vanilla cheesecake… yet it couldn’t be further removed in flavour. It’s so fantastically savoury and tangy - goats’ cheese lovers will be in heaven.

A powerhouse of flavour, comfort and nourishment - this hot & fragrant broth is recipe number 3 in the Pecking Order, and it’s made with golden homemade chicken stock.

Here’s recipe number 2 in The Pecking Order - a ‘spin-off supper’ made with leftover roast chicken, nutty quinoa, and the very best coronation sauce.

A roast chicken with gravy and roasted potatoes is a beautiful thing, but come Spring and Summer it’s time to think outside the box. Start with this.

Undeniably, there is really only one true sardine recipe and that’s “on toast” (ideally mashed up with heaps of Sarson’s vinegar first), but should you be looking for another, this pasta number is very good.

Recipe + wine pairing.

This seemingly humble vegan pasta is a surprisingly luxurious dish which offers indulgent, creamy textures, and layer after layer of fragrance and flavour.

Recipe + wine pairing.

This delightful noodle salad is fresh, zingy, tropical, and herbaceous - in short, it’s New Zealand Sauvignon Blanc on a plate.

Recipe + wine pairing.

The fragrant, zesty flavours hint at Spring, and yet this vegan stew is deeply comforting too; it’s perfect or those days where winter feels very much here to stay.

A new potato salad is a wonderful thing - humble and yet with the potential to be utterly delicious. Well, this one is exactly that.

The roasted broccoli and tofu become deeply savoury and lend brilliant complexity of flavour to the overall salad. Fresh mint keeps everything clean and lively, and the tang of our sweet chilli vinaigrette brings the whole thing to life.

Second perhaps only to asparagus, purple sprouting broccoli is the seasonal foodie’s favourite time of the year. It has a faintly bitter, iron-rich flavour which we love and find to be very versatile.

Now some would argue that pairing bold flavours with the creme-de-la-creme of seasonal vegetables - is sacrilege, and we hear that. However…

THE best vegan recipe on our site so far. No question about it. If, like us, you’ve yet to cook with sunflower seed mince, you’re in for a treat!

Simple, outrageously tasty, and bang in season. Here’s a rather fancy - though speedy to prepare - vegcentric Spring lunch we’re enjoying again and again.

Recipe + wine pairing.

Far more stable and forgiving than their reputation would have you believe, and a true joy to eat.

Spring in our kitchen means an EXPLOSION of vibrant green colours and flavours! This recipe makes use of the humble green pea, and while we are lucky enough to have great frozen peas all year round, they’re almost always a simple accompaniment or side; this recipe makes them the hero.

Rustic yes, but absolutely stratospheric flavour! We serve this lamb with two sauces: an anchovy & lemon crème fraîche, and a zippy green sauce. The two play off each other incredibly well and work together to ‘cut through’ the fat of the lamb.

Recipe + wine pairing.

Crispy fried garlic chips are really something - they add a fantastic texture and a lovely layer of complexity to this simple toast topper - they are deeply sweet, slightly smokey, golden and pungent.

We believe the most wholly sustainable, healthy, and delicious way of eating is to put vegetables at the centre of the diet or plate of food. Here’s why.

This recipe makes 4 servings of vibrant, zippy, peppery pesto. There’s no reinvention of the wheel here… it’s as herbaceous and punchy as you would expect, and it’s fabulous on pasta!

This one is perfect for those evenings where you fancy something a little lighter yet with heaps of flavour; the recipe uses 80 g of noodles for 2 servings as the bulk of dish comes from the green veggies themselves.

The style of sauce here is one of our absolute favourites… is it a light sauce, or hot dressing though? We debate at length each time. Either way it’s light, quick and jammed-packed with flavour

For those times when only something simple, nourishing and deeply comforting will do…! This recipe is the batch cooking dream you’ll whip up, portion, and freeze again and again.

A jar of roasted red peppers is a ray of sunshine from the back of the store-cupboard which put a smile on one's face and a little summer spirit on the plate, via dollop after dollop of homemade romesco sauce.

“What have we got in that needs using up? And what can we make with that?” YES. Yes to more thrifty, vegcentric weeknight meals such as this non-recipe recipe.