Bring in some springtime sunshine into your cooking. Find below the recipes and tips to brighten up your meals. Celebrate this spring with some amazing recipes of the season. 

Spring Chicken in a Pot

Ingredients:

• 1 tbsp olive oil

• 1 onion

• 500g boneless, skinless chicken thigh

• 300g small potatoes

• 425ml low-salt vegetable stock

• 350g broccoli

• 350g spring green

• 140g petits pois

• Bunch of spring onion

• 2 tbsp. pesto

Instructions:

• Heat the oil in a large pan.

• Add onions, gently fry for 5 mins until it gets soft, then add chicken, fry it until it turns light in colour.

• After that add potatoes, stir it, and then add black pepper, let it boil. Cover it, then leave it on sim for 30 mins until the potatoes are tender and the chicken is cooked.

• Add broccoli, spring greens, and spring onions, stir it well, then return to boil.

• Cover it, cook for 5 mins more, stir in pesto and heat through.

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Herby Spring Chicken Pot Pie

Ingredients:

• 2 tbsp olive oil, a little extra for brushing over the pastry.

• Bunch of spring onions

• 250g frozen spinach

• 6 ready-cooked chicken thighs

• 350ml hot chicken stock

• ½ tbsp wholegrain mustard

• 200g frozen peas

• 200ml half-fat crème fraîche

• ½ small bunch tarragon, with finely chopped leaves

• small bunch of parsley, finely chopped

• 270gm pack of filo pastry

Instructions:

• Preheat oven to 200 ºC.

• Heat the oil on medium heat.

• Add spring onions and fry them for 3 minutes, then stir the frozen spinach and cook for 2 mins or until it is starting to wilt.

• Remove the skin from chicken. Shred the chicken off the bone into the pan.

• Bring the gas on sim, leave it uncovered, for 5-10 mins.

• Stir in the peas and herbs, then remove it from heat.

• Fold the filo pastry sheets over the mixture, brush with a little oil and then bake for 15-20 mins or until it turns golden brown.

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Parmesan Spring Chicken

Ingredients:

• 1 egg white

• 5 tbsp. finely grated parmesan cheese

• 4 boneless, skinless chicken breasts

• 400g of potatoes

• 140g frozen peas

• Handful baby spinach leaves

• 1 tbsp. white wine vinegar

• 2 tsp olive oil

Instructions:

• Heat the grill to medium and line the grill pan with foil paper.

• Beat the egg white in a plate with little salt and pepper.

• Put the parmesan in another plate.

• After that dip, the chicken first in egg white, then in cheese.

• Grill the coated chicken for 10-12 mins, till it turns brown and crisp.

• In the meantime, boil the potatoes for 10 mins, add peas in the last 3 mins, then drain.

• Toss the vegetables with the spinach leaves, vinegar, oil and seasoning as per taste.

• It is ready to be served with chicken.

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Pea, Mint & Spring Onion Soup with Parmesan Biscuits

Ingredients:

• 1 tbsp olive oil

• ½ bunch of spring onion

• 1 potato

• 1l of hot vegetable stock

• 900g of frozen petits pois

• ½ small bunch of mint

• 85g parmesan cheese, very finely grated

Instructions:

• Heat the olive oil and butter in a pan. When it bubbles up, add spring onions and potato.

• Then gently fry without coloring for about 5 mins.

• Stir the stock, let it boil and sim the gas for 10 mins or until the potato turns tender.

• Stir the peas, let the stock boil again, then cook for about 3 mins until they are done.

• Remove the pan from heat, add mint to it leaves and blend in a blender or food processor until smooth.

• Then to make parmesan biscuits, heat the grill to high. Divide the grated parmesan into 6 long strips.

• Grill it for 1 min or until the cheese has melted and turns lightly golden.

• While they are still warm and a bit flexible, release the biscuits from baking parchment with a palette or cutlery knife, then let it cool until firm.

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Spring Salmon with Minty Veg

Ingredients:

• 750g small potato , thickly sliced.

• 750g frozen peas and beans

• 3 tbsp olive oil

• Zest and juice of 1 lemon

• Small pack of mint leaves

• 4 salmon fillets about 140g each

Instructions:

• Boil potatoes in a large pan for 4 minutes.

• Tip in the peas and beans, let it boil, then let it cook for another 3 mins until potatoes and beans turns tender.

• Blend the olive oil, lemon zest and juice and mint in a blender to make a dressing.

• Put the salmon in a microwave-proof dish, add seasoning to it, then pour over the dressing.

• Cover it with cling film, pierce, then microwave on High for 4-5 mins until cooked through.

• Drain the vegetables, then mix with the hot dressing and cooking juices from the fish.

• Serve the fish on top of the vegetables.

Spring Fish Pie

Ingredients:

• 250g bag of washed spinach leaves

• 450g small potatoes

• 2 eggs

• 300g skinless, boneless white fish fillet, cut into large pieces

• 100g crème fraîche

• Juice of ½ lemon

• 1 tbsp olive oil

Instructions:

• Heat oven to 220 ºC.

• Wash the spinach and potatoes. Let the potatoes boil and cook them for 8-10 minutes until they turn tender. Then drain and roughly mash them.

• Let the spinach cool, then squeeze out excess water. Then scatter the spinach over the bottom of a dish leaving two gaps for the eggs.

• Crack the eggs into the gaps, then season them with salt and pepper. Distribute the fish over the spinach and egg and spread over the crème fraîche and drizzle with lemon juice.

• Loosely spoon the potatoes, drizzle the olive oil, then bake for 20-25 minutes until the top is crispy and golden and the sauce starts bubbling at the sides.

• Leave it to stand for a few mins, then serve straight from the dish.