Georgie Mullen’s elegant vegetarian spring menu
Celebrate the arrival of spring with author and creator Georgie Mullen's elegant vegetarian spring menu
As the days grow longer and the weather warms, spring offers a bounty of fresh ingredients perfect for celebrating the season’s renewal. Food writer Georgie Mullen’s spring menu is an elevated tribute to these early harvests, weaving together bright flavours and inventive pairings that capture the essence of spring. For more recipe ideas, check out our March guide on the best seasonal ingredients or explore our other meal plans, including Nisha Parmar’s vibrant sharing menu. Starter Purple sprouting broccoli tempura with wild garlic aïoli Purple sprouting broccoli always feels like a small seasonal celebration, the first signs of green after months of root veg and stews. This recipe works beautifully as a starter or as a snack with a cocktail. It's a little plate of green magic. Drinks Rhubarb and elderflower spritz Forced rhubarb is in season between January and March, and is known for its slender stalks and vibrant pink colour. After March, you'll find outdoor-grown rhubarb, which is available until summer – slightly less vibrant and a little less sweet. For its lively pink colour, I like using forced rhubarb in this cocktail but if you can only find outdoor-grown rhubarb, a small splash of red food colouring in the syrup will help boost the colour. Don't throw the rhubarb purée left in the sieve away – I eat it with yogurt and granola in the morning. Main New potato, raclette and spring onion galette I love making pastry – rubbing the flour and butter between my fingertips might be the most therapeutic job in the kitchen. If you are new to pastry, a galette is a good place to start – they are supposed to look rustic. Dessert White chocolate mousse with poached rhubarb White chocolate and rhubarb are a gorgeous match. The mousse is silky and sweet, balanced by the tart poached rhubarb. You can prepare both the mousse and the poached rhubarb up to three days in advance, making this a perfect pud for hosting.
Best spring entertaining dishes to shake off winter funk
Bring the best of the season to your dinner table with these entertaining dishes – this joyful celebration of spring’s best ingredients is sure to lift spirits
As the days grow longer and the first shoots of green emerge, there’s no better way to banish any lingering winter blues than with a table full of light, bright and flavour-packed dishes. These recipes showcase the very best of spring produce — think tangy rhubarb, crunchy radish and fresh garden peas — guaranteed to put a spring in your step. Whether you’re planning a celebratory meal or a sharing-style feast, these recipes will shake off winter funk and bring a burst of brightness to your entertaining. Discover more ways to bring joy this spring, including morning rituals and expert tips. Or find more seasonal dishes in our curation of spring recipes, colourful, plant-packed breakfast recipes and healthy spring recipes. Spring entertaining dishes Smoked cod’s roe dip with spring vegetables, soft-boiled eggs and flatbreads This rustic and bright sharing platter brings together smoky cod’s roe, crisp spring vegetables, jammy eggs and fluffy flatbreads for a fresh, springtime starter. Spring risotto Celebrate the best of the season with a risotto packed with asparagus, peas, broad beans and mint, finished with a scattering of green spring onion and a spoonful of mint oil. Chicken schnitzel with pickled radishes Crisp chicken schnitzel is paired with a colourful side of quick-pickled radishes, cucumber and fennel, lemon wedges and dill for a fresh and seasonal twist on a classic. Miso-buttered radishes Peppery radishes are at their best in spring, and this quick side transforms them into something truly special with a buttery miso glaze. Serve as a simple side or a punchy addition to your sharing table. Asparagus quiche with capers A nutty brown butter pastry crust, punchy capers and gruyère make this seasonal asparagus quiche a stunning centrepiece for weekend entertaining. Rhubarb gin Make your own pink gin by infusing tart rhubarb with sugar and gin — it's especially delicious over ice or in a spring G&T. Beetroot carpaccio This beetroot carpaccio with stracciatella make a brilliant starter. Serve it on a big platter for sharing and hand round extra pistachio pesto for people that want it. Steak tacos These tacos pair juicy steak with the crisp bite of radishes and a scatter of fresh herbs, making a special dinner idea for two which is deceptively easy to make. Spring roast chicken A centrepiece worthy of any gathering, this roast chicken is infused with lemon and thyme, sitting atop a bed of new potatoes with a pea salad and dill aïoli on the side. It’s the ultimate way to celebrate the arrival of spring. Asparagus wrapped in bacon A sophisticated yet simple dinner party nibble, seasonal asparagus spears are wrapped in crispy bacon — ideal for passing round at springtime gatherings. Pea, coconut and lime ice cream This refreshing, dairy-free ice cream makes the most of fresh garden peas, creamy coconut and zesty lime. Pepped with a splash of vodka, it's ideal for rounding off a relaxed springtime meal. Roast new potatoes with chilli crab salsa Jersey Royals take centre stage in this colourful sharing dish, topped with a zingy crab and chilli salsa — perfect for a light lunch with a glass of chilled white wine in the garden. Pea and halloumi fritters with charred lemon dip Sweet peas and salty halloumi are a match made in heaven. These fritters – flavoured with mint and chilli flakes for a little kick – are light, golden and perfect for sharing, especially when dipped in a tangy lemon yogurt. Broccoli and mozzarella focaccia Chewy focaccia is layered with soft and squidgy broccoli and creamy mozzarella for a satisfyingly salty sarnie. You can customise your sandwich by adding some fennel salami, olives, capers or a spread of soft cheese or whipped ricotta under the broccoli. Spanish-style hake Meaty hake is paired with plenty of colourful veg and vibrant orange slices in this flavour-packed, Mediterranean-inspired supper. Serve with crusty bread and a salad, if you like. Spring greens curry A bowl of green goodness, this vegan curry is loaded with spring greens, baby corn and chickpeas, plus a homemade curry paste packed with fresh aromatics. Burrata with sweet and sour spring veg Creamy burrata is served with a medley of sweet and sour spring vegetables (pickled asparagus, baby carrots, radishes), offering a lovely and light veggie dish. We’ve used rich burrata for this recipe, but any creamy fresh cheese (including mozzarella, ricotta or even young rindless goat’s cheese) would work. Elderflower and kiwi pavlova A dreamy, cloud-like pavlova topped with elderflower cream, kiwi and a scattering of toasted almonds — try it for a springtime showstopper for any celebration. Spinach gnudi These pillowy ricotta and spinach dumplings make a light, elegant vegetarian dish — perfect as an impressive starter or posh lunch. To serve, spoon over sage leaves and butter, grate over parmesan and sprinkle with black pepper. Asparagus and anchovy pasta A quick, punchy pasta dish that makes the most of asparagus’ short season, topped with a crunchy fennel seed pangrattato. Try it for a flavourful dinner that's ready in less than 30 minutes. White chocolate panna cotta with stewed rhubarb Creamy white chocolate offsets the sharpness of rhubarb in this sophisticated dessert, perfect for ending a spring-style feast.
Refreshing mint is a match made in heaven for the citrus zing of a gimlet in this bright and tangy cocktail
Try our mint gin gimlet, then discover our classic gimlet, dirty martini, tom collins, vesper martini and more gin cocktails. Mint gin gimlet recipe
This sharp and zesty cocktail is a twist on the classic mimosa – the orange juice is swapped for grapefruit and a little triple sec to balance the tart citrus
Try our grapefruit sharing mimosa, then discover recipes for bellini, bucks fizz, kir royale and French 75. We've also got plenty more champagne cocktail recipes, prosecco cocktails and easy wine cocktails. Grapefruit sharing mimosa recipe
A smooth, chocolate twist on a vodka martini, made extra sweet with maraschino liqueur. The perfect way to use up any leftover Easter chocolate
Try our choc cherry martini, then discover espresso martini, French martini, lychee martini, passion fruit martini, vesper martini, beetroot vodka martini, dry gin martini and more easy martini recipes. If the idea of left-over Easter egg chocolate is a foreign concept to you, swap in good-quality dark chocolate. A drizzle of syrup from the jar of cherries lends extra fruity depth. Choc cherry martini recipe
Chicken peralan has heat, so tailor the level of spice based on how much you prefer. Vinegar, pepper and fennel add so much flavour, as well as a gorgeous aroma
Try Maunika Gawardhan's nadan chicken peralan, then discover slow cooker dhal, chilli paneer, spiced paneer with chilli green lentils, Gobi Manchurian and saag paneer. Maunika says: "Last year during my travels in Kerala I ate this Peralan chicken and loved the flavours. Most family homes I’ve eaten this dish at have cooked the chicken separately to the gravy, although I prefer to make it all at the same time rather than in stages. Chicken peralan has heat, so tailor the level of spice based on how much you prefer. Vinegar, pepper and fennel add so much more flavour, as well as a gorgeous aroma while complementing spices such as mustard seeds and curry leaves. Serve with rice, paratha or pathiri." Nadan chicken peralan recipe
Delicious tomato chutney with chilli, coconut and curry leaves. Traditionally this pachadi is eaten with soft dosai or as part of a feast
Try Maunika Gowardhan's thakkali pachadi, then discover chole palak, rajma tikki, Maharashtrian dhal and chettinad chicken fry. Thakkali pachadi recipe
A classic Keralan fish curry with curry leaves, chilli, pepper and turmeric simmered in coconut milk, this southern Indian dish is a staple in every household and simple to cook
Try Maunika Gowardhan's Kerala fish moilee, then discover goan fish curry, coconut fish curry or halibut with smoky masala sauce. Maunika Gowardhan says: "This is best made with fish steaks, which are held together with the help of a centre bone and ensure the fish stays intact (ask the fishmonger to do this). If you can’t get steaks, chunky fillets will work." Kerala fish moilee recipe
A light genoise soaked with a vanilla milk syrup, filled with rhubarb jam and vanilla pastry cream, then covered in a mascarpone whipped cream
Try Edd Kimber's rhubarb and custard cake, then discover his devil's food cake, lemon and lime tart, brown butter blueberry and oat milk chocolate blondies or black and white tahini cookies. Rhubarb and custard is about as British as the victoria ways to showcase forced rhubarb, grown in the Rhubarb Triangle, a small area of Yorkshire close to where I grew up. Forced rhubarb differs from its chunkier cousin in how its grown: the roots are placed inside large sheds which are devoid of daylight and, in the dark, the rhubarb shoots up quickly in search of light. This sped-up growth leads to a more intense pink colour, a bright vibrant flavour and a less stringy texture. To use this classic flavour pairing in a way that heroes the rhubarb I chose not to add lots of other competing flavours and to keep the whole thing light to make a perfectly spring-like cake. Made with a light genoise soaked with a vanilla milk syrup, it is filled with rhubarb jam and vanilla pastry cream, and, instead of a heavy, sweet frosting I opted for a mascarpone whipped cream. I was also inspired by Wayne Thiebaud – whose famous paintings of cakes and pies have inspired many a baker – and decorated the cake with nostalgic simplicity. If you don’t have an instant-read thermometer you can test if the jam is ready by spooning a little onto a saucer you have chilled in the freezer for 15 mins. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. View Green Video on the source website Rhubarb and custard cake recipe
Oyster mushrooms have a meaty texture and mild flavour, and soak up the bold flavours of the miso and chilli sauce. Make these speedy pulled mushroom tacos for an ideal work from home lunch
Try our shredded oyster mushroom, miso and chilli tacos, then discover vegan tacos, chicken tacos, quick pork tacos and more Mexican-style recipes. Shredded oyster mushroom, miso and chilli tacos recipe
Pork and lemongrass meatballs with a miso glaze
These fragrant pork and lemongrass meatballs make a nice canapé, served with cocktail sticks. Alternatively enjoy them for dinner with rice noodles and crunchy veg
Try our pork and lemongrass meatballs with a miso glaze, then discover more meatball recipes including baked Italian meatballs, Swedish meatballs and vegetarian meatballs. Pork and lemongrass meatballs with a miso glaze recipe
White chocolate mousse with poached rhubarb
White chocolate and rhubarb are a gorgeous match. The mousse is silky and sweet, balanced by the tart poached rhubarb
Try Georgie Mullen's white chocolate mousse with poached rhubarb, then discover our chocolate mousse, strawberry mousse, white chocolate mousse and coconut mousse pots. Georgie says: "You can prepare both the mousse and the poached rhubarb up to three days in advance, making this a perfect pud for hosting." White chocolate mousse with poached rhubarb recipe
This rhubarb and elderflower spritz is the perfect sophisticated spring cocktail to impress guests for your next dinner party
Try Georgie Mullen's rhubarb and elderflower spritz, then discover our Campari spritz, Hugo spritz and more spritz recipes. Georgie says: "Forced rhubarb is in season between January and March, and is known for its slender stalks and vibrant pink colour. After March you’ll find outdoor-grown rhubarb, which is available until summer - slightly less vibrant and a little less sweet. For its lively pink I like using forced rhubarb in this cocktail but if you can only find outdoor-grown rhubarb, a small splash of red food colouring in the syrup will help boost the colour. Don’t throw the rhubarb purée left in the sieve away – I eat it with yogurt and granola in the morning." Use a speed peeler to peel strips from the rhubarb stalks and wrap them around the inside of each glass – optional but looks gorgeous. Rhubarb and elderflower spritz recipe
New potato, raclette and spring onion galette
If you are new to pastry, try this new potato, raclette and spring onion galette for a rustic and hearty bake
Try Georgie Mullen's new potato, raclette and spring onion galette, then discover tomato galette with cheddar pastry, sweet potato and brie galette or garlic mushroom and brie galette. Georgie says: "I love making pastry – rubbing the flour and butter between my fingertips might be the most therapeutic job in the kitchen." You do need a mandoline for best results here. The potatoes should be sliced so thinly you can see light through them. Mandolines are more than worth the investment and will save you time in everyday cooking. I use mine almost every day. New potato, raclette and spring onion galette recipe
Purple sprouting broccoli tempura with wild garlic aïoli
This broccoli tempura recipe works beautifully as a starter or as a snack with a cocktail. It’s a little plate of green magic
Try Georgie Mullen’s purple sprouting broccoli tempura with wild garlic aïoli, then discover charred purple sprouting broccoli with tahini yogurt and spiced seeds, broccoli stir-fry, gnocchi with crispy purple sprouting broccoli and garlic butter or lemon-crusted salmon with purple sprouting broccoli. Georgie says: "Purple sprouting broccoli always feels like a small seasonal celebration, the first signs of green after months of root veg and stews. This recipe works beautifully as a starter or as a snack with a cocktail. It’s a little plate of green magic." The secrets to perfectly light, crisp tempura batter are ice-cold sparkling water, to not overmix the batter and to get your oil to the right temperature. To test, drop a small amount of batter into the oil – it should immediately bubble up and float. But if the oil gets too hot, the batter will burn before the broccoli has cooked through. Test the temperature with the first few and you’ll get there. The wild garlic aïoli can be made up to three days ahead. Purple sprouting broccoli tempura with wild garlic aïoli recipe
Seasonal mussels get an aromatic Cambodian twist in Gurdeep Loyal's latest on-trend recipe
Cambodian or Khmer cuisine is among the oldest influences from ancient Khmer cooking, Thai, Vietnamese and Chinese cuisines. Freshness and aromatic complexity are defining features – along with the balancing of salty, sweet, sour and bitter elements, with umami depth added through fermentation. Primarily a rice-based cuisine, Cambodian food is heavy with flavours of garlic, shallots, lemongrass, galangal, turmeric, makrut lime and ginger, along with prahok (fermented fish paste) and kapi (shrimp paste). Herbs like thai basil, coriander and mint are used in abundance, as is the signature spice of the cuisine – black kampot pepper (a mixture of green and black peppercorns is a good alternative). Star anise, cinnamon and cardamom also feature often, with sweet and acidic elements added through palm sugar, tamarind, lime and vinegar. This recipe for Cambodian-style mussels plays with the flavours of the region, layering them into the dish in many ways – firstly with an aromatic paste that adds fragrant depth; secondly by combining whole and ground spices for complexity with lots of obligatory peppercorns; thirdly by adding in coconut milk for richness; fourthly with fish sauce for umami savouriness; and lastly with limes for sour tang and fresh aromatic herbs for vibrant freshness. To try a taste of Cambodian food yourself, head to chef Kaneda Pen’s Mamapen at Sun & 13 Cantons in Soho, an exciting beacon of Cambodian cuisine in London. The menu includes dishes like panko pork toast with drunken master XO, sour pineapple curry and Khmer BBQ chicken with shaoxing teriyaki glaze and tuk trey koh kong. In Philadelphia, USA, Mawn is a Cambodian noodle bar that is one of the hottest restaurants in America right now, while, in San Francisco, Lunette is another exciting bastion of Cambodian cuisine. To cook Cambodian at home, check out the new cookbook My Cambodia: A Khmer Cookbook by Nite Yun. Cambodian-style aromatic mussels recipe
This zingy spring trifle uses mostly ready-made ingredients, then is finished with a topping of marshmallowy Italian meringue
Try our boozy lemon meringue trifle, then discover classic meringues, key lime pie, custard tart and lemon tart. Also try our baked alaska for another impressive dessert featuring meringue. Using hot sugar syrup means the meringue is ‘cooked’ and becomes much more stable. We think it’s worth the extra effort but if you want a simpler finish you could pile up some ready-made meringues and whipped cream instead. Boozy lemon meringue trifle recipe
Traditionally you’d serve raclette simply with boiled potatoes, charcuterie and pickles... but we’ve added a few extra flourishes to make your guests feel you’ve worked extra hard!
What is a raclette? Raclette is a semi-soft cow's milk cheese from Switzerland and France, renowned for its exceptional melting properties. It is savoury, nutty and creamy, making them ideal for being scraped onto accompaniments like boiled potatoes, pickles, crusty bread, and meats. This is a great way to serve a mix and match spread for friends. You can buy various raclette sets but it’s also easy to use small heatproof frying pans or dishes. Try our raclette party, then discover raclette burgers, frying pan potato bread with melting raclette and pickle dressing or 66 cheese recipes. Raclette party recipe
Serve with skinny fries and a vinegary salad to cut through the richness, and don’t forget to spoon over all the buttery chicken juices
Try our cowboy butter-roasted chicken, then discover easy roast chicken, slow-cooked shawarma chicken, rosemary salt roast chicken and more roast chicken recipes. A punchy butter gives an instant flavour boost to roast chicken. Spatchcocking the bird means it roasts evenly and fast – and is much easier to carve for guests. Cowboy butter-roasted chicken recipe
This effortless one-pot slow-cooked lamb is roasted with fragrant spices of cinnamon and allspice for gentle warmth. Fresh herbs, feta and lemon give everything a final lift
Try our slow-cooked spiced lamb with orzo, then discover our lamb shank rogan josh, lamb bhuna, lamb dhansak and more lamb curry recipes. Bring the whole dish to the table for maximum wow factor. Slow-cooked spiced lamb with orzo recipe
When blood oranges are in season make the most of their sweet, floral character in this updated classic
Try our blood orange crêpes suzette, then discover classic crêpes, American pancakes, vegan crêpes and plenty more pancake recipes. You can make the sauce (and crêpes) ahead of time, then just warm them through in the syrup. Blood orange crêpes suzette recipe
Wild garlic has a short season (peaks March - May) so grab it while you can and make these comforting cheesy scones
Try our wild garlic and cheese scones, then discover Wensleydale cheese scones, comté cheese and olive scones or beef chilli with jalapeño cheddar scones. Wild garlic and cheese scones recipe
This beetroot carpaccio with stracciatella make a brilliant starter – serve it on a big platter for sharing and hand round extra pistachio pesto for people that want it
Try our beetroot carpaccio with stracciatella and pistachio pesto, then discover beetroot and goat's cheese salad, beetroot soup, beetroot risotto and more beetroot recipes. Stracciatella is the creamy inside of a burrata – find it in tubs or just tear a couple of burratas over the beets. Cook’s tip: Boost your plant points "Using two different colours of beetroot gives you an extra plant point - just make sure to pickle them in separate bowls so the colours don't bleed. For a seasonal twist, use 25 grams of wild garlic leaves in the place of the garlic and reduce the basil to 50 grams. I've served my carpaccio with seeded crackers for even more plant variety and fibre." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. Beetroot carpaccio with stracciatella and pistachio pesto recipe
This rich smoked haddock, gruyère and watercress tart tart makes a lovely dish for a spring lunch – serve with a crisp green salad
Try our smoked haddock, gruyère and watercress tart, then discover gruyère and caramelised onion tart, salmon and watercress tartlets or smoked haddock and dill tart. Smoked haddock, gruyère and watercress tart recipe
Make a Korean feast with content creator Verna Gao's spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Want to make authentic Korean bulgogi? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for spicy BBQ-style pork with steamed rice, crunchy lettuce wraps and cucumber banchan. Try her recipe below, then discover more South Korean recipes and learn 10 things we love about South Korean food. Read more about Verna Gao's new food travel series. Verna says, "This spicy, sticky, flavour-packed bulgogi is perfect for a quick weeknight dinner – it’s seriously addictive and this is your sign to make it. You can use pork belly for this, but I personally love pork shoulder. I’ve paired it with lettuce, kimchi, spicy marinated cucumber and, of course, some rice. It tastes SO good and it takes me right back to my travels in South Korea. It's also a great meal-prep recipe as you can make it ahead of time and just serve it up when you're ready to eat." Also try our homemade kimchi recipe. Watch her video below, then discover her recipe for crispy pan-fried dumplings. Find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Korean spicy pork bulgogi recipe