Whip up this simple herby tabbouleh with juicy tomatoes, bulgur and lemony dressing for a quick salad that's perfect for sharing
Try our tabbouleh then add marinated halloumi and discover our lentil tabbouleh with halloumi, grain tabbouleh and romesco sauce, okra and tomato tabbouleh or honey and sesame halloumi with jalapeño yogurt and tabbouleh. Tip: tabbouleh should be herb-heavy and have a lovely zing from the lemons. Once you’ve tossed everything together, leave for five minutes, then taste and adjust with extra lemon or salt to your liking.
Annie Mae Herring's Provençal entertaining menu
Embrace the taste of southern France with this sunshine menu from Annie Mae Herring
The flavours of Provence are as vibrant as the landscape itself, bathed in sunshine and shaped by both land and sea. Recipe developer Annie Mae Herring's entertaining menu draws on rustic herbs, seasonal Mediterranean ingredients and simple techniques to capture the region's flavours. For more recipe ideas, check out our collection of seasonal recipes for April or explore our other meal plans, including Georgie Mullen’s elegant vegetarian spring menu. Starter Bouillabaisse with garlic and saffron aïoli At its heart, bouillabaisse is a fisherman's stew built on good stock, aromatics, saffron and whatever the sea has given you that day. This is a home cook's version, gently simmered and generous, served with toasted bread and bold garlic and saffron aioli for spooning liberally over the top. Main Poulet aux olives There is something deeply comforting about chicken cooked slowly with garlic, thyme and wine until the kitchen smells like the south of France. Here, tomatoes slump into the pan while green olives lend their salty brightness to the juices. It is simple, generous cooking that asks very little of you yet delivers deeply layered flavour. Serve it with crusty bread for mopping up every drop. Dessert French chocolate mousse cake An airy and rich gâteau with a delicate set edge and tender, almost mousse-like centre. Made without flour, it relies on whisked eggs, good-quality dark chocolate, butter, cocoa, brown sugar and salt for its texture. Served warm with balsamic strawberries and a generous spoonful of crème fraîche, it's the sort of dessert made for sharing, passing plates and second helpings without asking.
Smoky souvlaki platter with tzatziki potato salad
The addition of smoked sea salt gives these skewers a little taste of the flames, even if you’re not barbecuing.
Try our smoky souvlaki platter with tzatziki potato salad, then check out our pork gyros, chicken souvlaki, halloumi souvlaki and more Greek recipes. Serve with our homemade tzatziki for a flavoursome dip. Souvlaki evokes holiday memories of sizzling chicken cooked over charcoal. Make the potato salad ahead and chill until you need it. Smoky souvlaki platter with tzatziki potato salad recipe
This sizzling dish of prawns in a smoky, spicy butter is so simple but really packs a punch
Try our roasted prawns with pil pil butter, then discover our prawn and watercress stir-fry, healthy stir-fried prawns, kung pao prawns, tandoori king prawns and more gluten-free dinner recipes. Use a heatproof dish then you can bring it straight to the table. Make sure you have plenty of napkins and some dishes of lemony water for rinsing hands. Roasted prawns with pil pil butter recipe
Chargrilled steak tagliata with green mojo sauce
Buying a thicker piece of steak means you can control the cooking more easily, and slicing it thinly will make it go much further
Try our chargrilled steak tagliata with green mojo sauce, then check out more of our best steak recipes, including bavette steak and steak diane, plus tips on how to make the perfect steak. Chargrilled steak tagliata with green mojo sauce recipe
Caramelised fennel and fennel seeds give this mafalde pasta recipe a lovely aniseed edge, which pairs brilliantly with the spicy sausage
Try our sausage and fennel pasta, then discover more pasta recipes including one-pan sausage pasta, sausage pasta bake, sausage gnocchi, vodka pasta, beef cannelloni, meatball pasta bake and vegetarian pasta one pot. Then try our meatball and gnocchi bake. Sausage and fennel pasta recipe
A syrup-soaked cake inspired by the sunshine flavours of Crete
Try Edd's fragrant orange portokalopita, 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. Over the years, I’ve been lucky enough to spend a bit of time on the beautiful Greek island of Crete. The village we stay in has a brilliant bakery that produces a whole host of filo-based dishes and, while they’re all delicious, they never seem to include my all-time favourite Cretan treat, portokalopita – so I had to learn how to make it myself. This cake is unique because instead of flour it’s made with dried filo pastry. The resulting cake is surprisingly tender, with an unusually lacy texture. Because the recipe uses dried filo, it’s reasonable to assume it was originally made as a way to use up any left-over pastry that had become too dry to use for other recipes. The origin story, however, suggests it was invented by thrifty cooks who had scraps of left-over pastry after making spanakopita. This is also a recipe that fits into the siropiasta category of Greek desserts – cakes and pastries soaked in simple syrup to keep them moist. Traditionally the batter is made with oil but I prefer the flavour of butter. But feel free to use an equal quantity of oil should you want a more traditional version. In this version the usual orange-flavoured syrup is deepened with a fragrant blend of cardamom, cinnamon and bay leaf. While the included amount is entirely used up in the cake, you can always make a little extra to drizzle over the fresh oranges slices, if you like. View Green Video on the source website Fragrant orange portokalopita recipe
Limoncello is the perfect addition to this sweet retro cocktail. Don’t skip the sugared rim – it provides necessary sweetness that rounds out the tart, boozy elements of the drink
Try our limoncello lemon drop cocktail, then discover how to make a limoncello and thyme collins, limoncello spritz, The Lively Australian, sgroppino or limoncello negroni. View Green Video on the source website Limoncello lemon drop cocktail recipe
This recipe combines two iconic Italian drinks: the spritz and the garibaldi
Try our garibaldi spritz, then discover how to make a Campari spritz, Hugo spritz and more spritz recipes. View Green Video on the source website Garibaldi spritz recipe
Vermouth adds a herbal, bittersweet edge to this refreshing summertime Spanish cocktail
Try our next-level tinto de verano, then discover white wine sangria and more jug cocktails. We've also got plenty more refreshing summer cocktails to try including a piña colada, strawberry daiquiri, caipirinha and mojito. Tinto de verano, a simple mixture of red wine and lemonade, is a fizzy, refreshing cocktail that’s popular in southern Spain during warm weather. No need to spend a lot on the wine – something young and fruity works best. View Green Video on the source website Next-level tinto de verano recipe
Vanilla and honey semifreddo with olive oil and sea salt
Vanilla ice cream with olive oil and sea salt is one of life’s great pleasures, and this is a great way to showcase your fanciest olive oil
Try our vanilla and honey semifreddo with olive oil and sea salt, then discover chocolate and hazelnut meringue semifreddo, Pandoro semifreddo, or Neapolitan semifreddo. If you wanted a little bit of crunch, some toasted nuts or even some praline would be a great addition. Semifreddo is translated from Italian as ‘half-cold’ due to its airy texture. Vanilla and honey semifreddo with olive oil and sea salt recipe
Lazy confit tomatoes and garlic with feta dip
Here we’ve used a French cooking technique, 'confit', to cook tomatoes, making them jammy and sweet
Try our lazy confit tomatoes and garlic with feta dip, then discover confit garlic with roasted tomatoes on toast and more tomato recipes, such as our tomato soup and tomato pasta. Confit is a French term for cooking that comes from the word ‘confire’, which means to preserve. It involves cooking in oil at a low temperature, most traditionally done with duck or pork. I’m calling it ‘lazy’ confit as to properly confit you would submerge the tomatoes but here it’s more of a half roast/half confit. Lazy confit tomatoes and garlic with feta dip recipe
Charred grapefruit and tuna salad with aleppo pepper, honey and olive oil dressing
This is a warm summery salad. It would be fab served with some grains, like quinoa or freekeh
Try our charred grapefruit and tuna salad with aleppo pepper, honey and olive oil dressing, then discover crab salad with cucumber and grapefruit or cavolo nero, pink grapefruit, avocado and walnut salad. Charred grapefruit and tuna salad with aleppo pepper, honey and olive oil dressing recipe
Try this Greek taverna classic from our trends expert, Gurdeep Loyal. Expect a rich tomato-based sauce with lots of olive oil, onions and garlic
Try Gurdeep's prawn saganaki, then discover our Greek salad, chicken gyros, chicken souvlaki and moussaka. or pick your favourite from our easy Greek recipes to create a Mediterranean-style spread. Prawn saganaki is a beloved Greek taverna dish with a name that stems from the two-handled pan it’s traditionally cooked in. It’s bold and balanced, blending the very best Mediterranean ingredients together simply. It’s a dish that’s close to the heart of Petros Dimas, chef-patron of Michelin-starred Makris in Athens. “Prawn saganaki always reminds me of Greek summer,” he fondly recalls. “It brings back so many memories of long evenings by the sea in small fishing harbours, where simple food always tastes incredible. I’ll never forget eating prawns in a tiny taverna on the Ionian coast, with bread soaking up the tomato sauce and a hint of ouzo – it showed me how the simplest ingredients, when treated well, can be truly unforgettable.” The dish begins with a rich tomato-based sauce with lots of olive oil, onions and garlic – there’s a tangy element from either fresh lemon or vinegar, and regional aromatics such as oregano, chilli and cinnamon. Petros explains that ingredients are key: “This dish is all about balance. Use good tomatoes, good olive oil and just a bit of heat so it doesn’t overpower the sweetness of the prawns. Always use the freshest prawns you can find, cook them gently and finish with fresh herbs to bring everything together.” Traditionally a splash of ouzo or tsipouro is added for an aniseed note – alternatively you can add fresh fennel, as I have in this recipe. What’s essential is sharp, barrel-aged Greek feta, crumbled or lightly melted into the dish towards the end. When serving a Michelin-starred take on prawn saganaki, Petros explains: “At Makris we honour tradition but reinterpret it through precision and layering of flavours. A saganaki at the restaurant will start with impeccably sourced shellfish, a tomato emulsion, aromatic herb essences and a broth clarified and perfumed with seasonal nuances. For me the best combinations are those rooted in our terroir: sweet shellfish with slow-roasted tomato and hand-picked oregano, fresh citrus zest with wild herbs from our farm, Greek olive oil that bridges sea and earth. We always seek harmony, allowing each ingredient to sing while contributing to a unified whole.” The dish must be served bubbling hot, accompanied by crusty bread to soak up everything, plus a final flourish of fresh parsley or mint for vibrant earthiness that balances the tang of the sauce. Prawn saganaki recipe
Crisp feta parcels with sesame and hot honey drizzle
Feta is lovely when cooked, breaking down into creamy softness. Here it’s wrapped in filo and fried to give a gorgeously crunchy contrast.
Try our crisp feta parcels with sesame and hot honey drizzle, then discover baked feta pasta, baked feta with lentils and baked feta with tomatoes. We've also got plenty more delicious feta recipes. View Green Video on the source website Crisp feta parcels with sesame and hot honey drizzle recipe
A spreadable spicy Italian salami, ’nduja can be used to bump up the flavours in sauces or melted into butter and oil to dress fish and seafood. Here we’ve used it to give juicy meatballs a spicy boost
Try our 'nduja meatballs in tomato sauce, then discover our harissa meatballs, Swedish meatballs, venison meatballs, meatball pasta bake and more meatball recipes. Serve with lots of warm crusty bread as part of a sharing feast. 'Nduja meatballs in tomato sauce recipe
Vibrant, nourishing and ready in just 30 minutes, this tabbouleh salad is a great way to showcase squeaky cheese
Try our tabbouleh then discover okra and tomato tabbouleh, long-stemmed broccoli, grain tabbouleh and romesco sauce, lentil tabbouleh with halloumi, or honey and sesame halloumi with jalapeño yogurt and tabbouleh. Tip: Marinating the halloumi after it cooks means the cheese can soak up all of the flavours. View Green Video on the source website Tabbouleh recipe
Bouillabaisse with garlic and saffron aïoli
Gently simmered and generous, this fisherman’s stew is served with toasted bread and bold garlic and saffron aïoli for spooning liberally over the top
Try Annie Mae Herring's bouillabaisse with garlic and saffron aïoli, then discover our quick fish stew, Mediterranean fish stew, Brazilian fish stew, San Franciscan seafood stew and more of our best fish recipes. At its heart bouillabaisse is a brilliant fisherman’s stew built on good stock, aromatics, saffron and whatever the sea has given you that day. Bouillabaisse with garlic and saffron aïoli recipe
There is something deeply comforting about chicken cooked slowly with garlic, thyme and wine until the kitchen smells like the south of France
Try Annie Mae Herring's poulet aux olives, then check out our coq au vin, chicken chasseur, chicken normandy and more exciting chicken dinner recipes. Here, tomatoes slump into the pan while green olives lend their salty brightness to the juices. It is simple, generous cooking that asks very little of you yet delivers deeply layered flavour. Serve it with crusty bread for mopping up every drop. Poulet aux olives recipe
An airy and rich gâteau with a delicate set edge and tender, almost mousse-like centre
Try Annie Mae Herring's French chocolate mousse cake, then discover our chocolate mousse, vegan chocolate mousse, white chocolate mousse, avocado chocolate mousse, ultimate chocolate fudge cake, moist chocolate cake and chocolate brownies. Made without flour it relies on whisked eggs, good-quality dark chocolate, butter, cocoa, brown sugar and salt for its texture. Served warm with balsamic strawberries and a generous spoonful of crème fraîche, it’s the sort of dessert made for sharing, passing plates and second helpings without asking. View Green Video on the source website French chocolate mousse cake recipe
93 best ever lamb recipes for impressive roasts and easy dinners
Discover our best lamb recipes including lamb chops, roast leg of lamb, lamb shoulder, lamb meatballs and curry Perfect for Easter, Sunday lunches and more
Looking for roast lamb recipes? Want to make a lamb shank? Try our easy lamb recipes below, then check out our leftover lamb ideas. Lamb doesn’t have to be an expensive purchase. Buying lesser-used, cheaper cuts means you’ll get the most from your meat and even more flavour. Shoulder is a great alternative to leg, either whole or chopped up for a stew. The scrag, cut from the neck, is also a great cost-cutting option, best used in casseroles and soups. Serving lamb as part of a Sunday roast? We have plenty of ideas for roast lamb, including roast anchovy butter lamb with boulangere potatoes, rosemary and apricot-stuffed leg of lamb. We have tips for how to prepare lamb, which roasting tin to use and how to get juicy lamb. For more ways with this versatile meat, try our lamb mince recipes and lamb curry recipes. If you're looking for alternative roast recipes, check out our best ever roast recipes.
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. View Green Video on the source website 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