Cook your way through April with recipes inspired by the season
How to make the most of the best Spring ingredients, from vibrant rhubarb to fresh chives and nutrient-packed asparagus
Want to know what’s in season in April? Looking for April recipe ideas? Use fresh seafood, jersey royal new potatoes and herbs from your fruit and veg boxes or local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas to use up leftovers. After, check out our best May recipes, June recipes and July recipes. What's in season in April? In April, seasonal produce includes tart rhubarb, delicate cod, sweet peas, tender asparagus and firm new potatoes. Discover our recipes and tips for building a balanced spring plate. Rhubarb April is often the month (weather depending) when the rhubarb that is available in the shops changes from that grown indoors to outdoor-grown, which can vary in colour, texture and flavour. Some varieties are much redder, others are green much further down the stalk. Pick from more rhubarb recipes, including this creamy rhubarb kefir smoothie or this aromatic pork and rhubarb traybake. Rhubarb and custard cake This rhubarb and custard cake recipe is soaked in vanilla milk syrup, filled with rhubarb jam and covered in mascarpone whipped cream. White chocolate panna cotta with stewed rhubarb This classic, creamy dessert is enriched with white chocolate, which provides a perfect contrast to the sharpness of the rhubarb. Cod Cod is a mild-flavoured, white fish with a firm, flaky texture that makes it a versatile choice for many dishes. It is often found in fillets or loins and is popular for its ability to hold its shape during cooking. Cod is a lean fish, low in fat but high in protein, making it a healthy option for a light meal. Coconut fish curry Enjoy the best of the season with perfectly caramelised onion and turmeric-coated cod, nestled in a rich coconut curry sauce. Sweet cherry tomatoes add a vibrant pop of colour, making this dish as visually stunning as it is flavourful. Peas If you’re serving peas as a side, it’s best not to boil them in a pan of water. Though quick to cook, the more water you use, the more nutrients are lost. Opt for steaming instead to make the most of those sweet little spheres. Discover more of our pea recipes including this fresh pea risotto and colourful spiced grains with peas, spinach and jammy eggs. Pea, coconut and lime ice cream Fresh garden peas are the star ingredient in this spring-hued ice cream flavoured with coconut milk and a splash of vodka. Pea and halloumi fritters with charred lemon dip Use fresh or frozen peas to make these quick and easy halloumi fritters, flavoured with mint and chilli flakes for a little kick. Radishes This root vegetable is a member of the mustard family, which explains its peppery bite. It comes in red, white, green, purple and black, and a surprising variety of shapes and sizes. You may be used to seeing the round, cherry-like version but you can also get French Breakfast, which has an elongated shape, Watermelon radish, with its nubbly green exterior and a bright pink interior, and daikon, which is shaped similarly to a carrot, large, white and used mostly in East Asian cooking. When buying, look for leaves in good condition – the radish beneath will be equally as fresh. Roast radish and peanut salad A vibrant combination of radishes and cucumber is tossed in a soy, peanut and honey glaze to create this refreshing seasonal salad. Pork fried rice With garlic, chilli, soy and hoisin sauce, this easy pork dish is a flavour-packed dinner that can be ready in 30 minutes and uses leftover cooked rice. Lamb 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. Slow-cooker leg of lamb This leg of lamb is slow-cooked with madeira, red onion, prunes and thyme, so it's rich and intense in flavour with a hint of sweetness. Lamb cutlets with mustard and shallot sauce Try our take on dibi, a Senegalese street food of roast lamb served with a piquant mustard dipping sauce on the side. It's perfect for sharing. Crab Any crab you eat in the UK will likely be brown crab, which is abundant on our coastlines. They have plenty of white and brown meat, and can weigh as much as 3kg. Try more crab recipes including our vibrant crab tostadas and easy crab cakes that make the perfect dinner party starter. Coconut crab rice Delicate white crab meat is uplifted with fresh, zingy Thai flavours. If you’re using a large tin of coconut milk, freeze the leftovers for another time. Crab mac ’n’ cheese This comforting crab mac 'n' cheese uses crème fraîche in the béchamel to make it lighter while also accentuating the mild, sweet flavour of crab. New potatoes New potatoes are precisely that – younger spuds with a thinner skin, waxy texture and a sweeter flavour as the sugars haven’t yet converted to starch. They are sometimes sold as young or baby potatoes, and Jersey Royals are a particularly prized variety. Unlike their older siblings, they hold their shape much better once cooked, making them perfect in salads. New potato, raclette and spring onion galette If you are new to pastry but still looking to impress your family and friends, look no further than this dish for a rustic and hearty bake. Patatas bravas and chorizo salad Bring sunny Spanish flavours to the table with our patatas bravas and chorizo salad, served with plenty of homemade aïoli. Spinach A leafy green veg that comes either in large bunches with a crunchy stem or as lots of small, baby leaves. When buying spinach it’s important to remember that its bought weight reduces hugely when cooked – so it may seem like a lot in the recipe but it will wilt down. We have many more spinach recipes, including this creamy chicken one-pot with spinach and sundried tomatoes and lightly-spiced vegan spinach, chickpea and potato curry. Florentine spinach poached eggs Soft baby spinach in a creamy, nutmeg-infused sauce makes the perfect bed for crispy parma ham and runny-yolked eggs – dunk slices of toasted ciabatta in for brunch. Saag paneer This easy side dish, featuring spinach, crisp golden cubes of paneer and spiced with cumin and chilli, will go down a treat on curry night and only takes 30 minutes to prepare. Sausage, spinach and chilli pasta Have this speedy meal, made with spinach and crispy sausage, on the table in less than half an hour – with chilli, garlic and dijon mustard, it packs a punch in terms of flavour. Asparagus Thin, young asparagus shoots are packed with nutrients and are prized for their deep savoury flavour and tender texture once cooked. Not to be confused with white asparagus – which are cut before they breach the surface and become green – they have a short season in the UK, from spring to early summer. Asparagus risotto Make the most of seasonal asparagus in this vibrant springtime risotto, finished with lemon zest, chives and a mountain of parmesan. Asparagus and anchovy pasta with fennel seed pangrattato It’s the crunchy fennel seed pangrattato topper that really makes this dish sing. A simple yet delicious asparagus spaghetti recipe, it's ready and on the table in less than 30 minutes.§ Chives Chives, part of the allium family, have a bright, fresh oniony flavour, a little like baby leeks or baby spring onions. They’re best very finely chopped and stirred through dishes at the end, sprinkled into dressings or used as a garnish just before serving. Looking for more ways to make chives the star of your dish? Try our cheddar, chive and miso loaf or bacon and chive brioche buns next. Rosemary roasted smashed new potatoes with mustardy chive aïoli This side dish of golden, crispy roasted new potatoes are a spring dream with our cheat's aïoli elevated with dijon mustard, chives and lemon. Boiled pork and chive dumplings Make your own boiled pork and chive dumplings in just 45 minutes. Soft and pillowy, they're best served with soy sauce, chiu chow chilli oil and chopped chives. Soured cream and chive potato scones Tattie scones, a classic Scottish comfort food, are made using floury potatoes, soured cream and fresh chives. Serve with crispy bacon and roasted tomatoes. Little Gem lettuce A sweet, crunchy lettuce with a compact heart and vibrant green leaves. It’s smaller and more flavourful than its larger counterparts, with a crisp texture that holds up well in salads or as a garnish. Explore more ways to cook these greens and try our grilled Little Gem lettuce with tosazu dressing or parmesan risotto. Wedge salad with blue cheese dressing Make the most of Little Gem lettuces in this gluten-free salad. It would be great served with a crispy skinned, soft-in-the-middle baked potato. Lettuce wraps with sticky chicken Serve succulent honeyed chicken thighs in crisp Little Gem lettuce cups, garnished with a scattering of sesame seeds and a hint of fresh red chilli. This vibrant starter is the perfect balance of flavour and lightness, making it an ideal choice for a dinner party without overfilling guests. Carrot A vibrant, crunchy root vegetable that comes in various colours, with orange being the most common. Carrots have a naturally sweet flavour, which becomes more pronounced when cooked. They can be eaten raw, roasted, steamed, or added to soups and stews. They’re a versatile addition to savoury and sweet dishes, whether sliced, grated or whole. Carrot cake traybake This cream cheese-frosted traybake is a showstopper for any Easter gathering, effortlessly feeding a crowd. With carrots in abundance, thanks to their early spring planting and late spring harvest, it’s the perfect time to showcase their sweetness in this indulgent, seasonal treat. Carrot and coriander soup Make this warming carrot and coriander soup for lunch and then jazz it up with ras el hanout-spiced crunchy flatbread croutons. A comforting vegan meal for four.
Our Easter cocktail recipes are perfect for sipping over the bank holiday. These indulgent seasonal drinks range from creamy chocolate martinis to hot-cross bun sours
Celebrate the long Easter weekend with our favourite seasonal cocktails, from indulgent chocolate martinis to Aperol mimosas and pretty pink fizz. Need more drinks inspiration? Explore our best spring cocktails next. Need to plan your Easter menu? We have an Easter recipes collection packed with inspiration. Check out our Easter dinner recipes and Easter baking ideas, including the best Easter cakes and Easter desserts. Best Easter cocktail recipes Hot-cross bun amaretto sour This delicious twist on an amaretto sour uses stale hot-cross buns to make an Easter-flavoured syrup to sweeten the cocktail. Chocolate cherry martini A smooth, chocolate twist on a vodka martini, made extra sweet with maraschino liqueur. The perfect way to use up any leftover Easter chocolate. 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. Grapefruit sharing mimosa 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. It makes a great Easter brunch sharing cocktail for the long weekend celebrations. Mint gimlet Refreshing mint is a match made in heaven for the citrus zing of a gimlet in this bright and tangy cocktail, ideal to serve over the long Easter weekend. Chocolate martini It's not Easter without plenty of chocolate and this three-ingredient martini will satisfy your cocoa cravings, using both dark chocolate and chocolate liqueur for a dreamy dessert cocktail. Use a good-quality chocolate liqueur for this recipe – we like Mozart. Rosé negroni sbagliato You'll need Lillet Rosé and pink fizz to make this light and floral spin on the classic Italian cocktail. Bakewell tart fizz We used the flavours of a bakewell tart to make this sparkling aperitif, which features fruity cherry liqueur and nutty amaretto. Tom collins This classic is essentially a sour cocktail lengthened with sparkling water. Winningly simple to mix, it makes for a refreshing aperitif. Feel free to swap the gin for other spirits – vodka, cognac, blanco tequila, white rum and blended whisky would all work well. Gin fizz A light and bright gin cocktail that's speedy to make. The egg white in this recipe isn't essential but does add a lovely silky texture to the drink. Rhubarb and rose gin fizz We’ve given a classic ramos gin fizz an update, swapping the usual orange blossom water for rose water and adding a touch of homemade rhubarb syrup to give it a blush of pink. Classic bellini Planning an Easter brunch? This fruity sparkling wine cocktail is just the ticket. Made using chilled prosecco and white peach purée, it's an easy-drinking, low-ABV aperitif. If you can't find white peaches then yellow will also work. For a drier cocktail swap the prosecco for brut champagne or crémant. Aperol mimosa Another brunch-worthy addition, here Aperol adds grown-up bitterness and colour to this classic drink. Baileys cocktail We love sipping a sweet dessert cocktail in lieu of pudding if we're feeling too full – this indulgent drink uses double cream, vodka, coffee liqueur and chocolate shavings for a delicious post-supper treat. Rhubarb gin Seasonal rhubarb is a magic cocktail ingredient and this easy recipe is foolproof – infuse rhubarb with sugar and gin for several weeks and the end result is a tangy pink liqueur that makes a delicious G&T, sour or highball.
A traditional Welsh treat, bara brith comes crammed with tea-infused dried fruit and two types of spice. This loaf cake is delicious spread with salted butter
What is bara brith? Bara brith is a traditional Welsh tea cake characterised by dried fruits, such as raisins, currants and sultanas, soaked in strong tea overnight. Its name comes from the Welsh words "bara" (bread) and "brith" (speckled). It is a staple of Welsh afternoon tea, and commonly enjoyed with thick slices of butter. Try this recipe for bara brith, then check out our fruited tea loaf, banana malt loaf, ginger loaf and more loaf cake recipes. For another traditional Welsh treat, bake a batch of our easy Welsh cakes.
Verna Gao's fried rice cakes with maple soy glaze
This speedy nibble is made even better with a sticky, umami-rich glaze of maple syrup and soy sauce
Ever tried fried rice cakes? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for these easy fried rice cakes glazed with maple syrup and soy sauce. Try her recipe below, then discover more maple syrup recipes. Read more about Verna Gao's food travel series. "This is not cheese, they’re fried rice cakes finished with the glossiest maple soy glaze. They’re crispy on the outside and chewy in the middle and I’m HOOKED. I saw someone do this so I had to try for myself but I genuinely didn’t expect them to be this good… the way I couldn’t resist snacking before the glaze even went on. They’re a great canvas for all kinds of sauces and flavours. If you’ve never had fried rice cakes before, this is absolutely your sign!" Watch her video below, then find more of Verna's food and travel content over on olive's Instagram. Keep an eye out for her next video, where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. View Green Video on the source website Verna Gao's fried rice cakes with maple soy glaze recipe
Treat yourself to our beautifully sweet and creamy leek risotto with a fried anchovy and breadcrumb topping.
Recipe tip for making the perfect risotto Patience is key to achieving a creamy consistency. Once the wine has cooked off, add the hot stock one ladle at a time, stirring and letting each addition absorb before adding the next. This slow process – over about 25 minutes – gradually releases starch from the rice, giving the dish its signature silky texture. Don’t ditch the dark green ends of your leeks. They may seem tough but a quick fry in oil or butter will soon soften them up. Recreate this leek risotto, then check out our chicken risotto, vegetable risotto, pea risotto, tomato risotto and more risotto recipes.
12 best matcha recipes for vibrant drinks, desserts and bakes
Add matcha green tea powder to your bakes for an earthy, bitter, savoury note. Our matcha recipes include cupcakes, crepes and tiramisu.
Want to know about matcha tea? Fancy making some recipes with matcha? Read our guide all about this healthy green tea, then check out our superfood recipes. What is matcha? Matcha is a finely ground powder made of processed green tea leaves. Traditionally, matcha has been consumed in East Asia, namely in Japanese tea ceremonies, where serving and drinking matcha as hot tea symbolises a meditative spirituality. These days, it’s also used as a flavouring and dye in desserts and drinks, such as mochi, ice cream and lattes. ‘Ceremonial-grade’ matcha refers to the higher quality powder used in tea ceremonies, whereas ‘culinary-grade’ refers to that of a lower-quality, even though no standard industry definition or requirements for matcha exist. How do you use matcha? The simplest way to begin using matcha is as a flavouring, think of it as a spice like vanilla or cinnamon. Try it as an ice cream flavouring or by making a matcha milk shake. Matcha salt - a mix of sea salt and matcha powder - makes a new sprinkle for poached, boiled or fried eggs. Check out our trend spotlight on matcha for more matcha recipes and the best matcha spots in London.
8 quail's egg recipes for elegant starters and snacks
Take your dishes to the next level with our quail's egg recipes, from black pudding scotch egg sliders to turmeric pickled eggs
Looking for the best quail's egg recipes? Want the best scotch egg or dinner party canapé? See our recipe ideas below to make the most of this unique ingredient. For more inspiration see our best ever egg recipes, our easy dinner party starters and more vegetable starter dishes.
11 Biscoff recipes for showstopping desserts and sweet treats
Use golden, caramelised Biscoff spread to make irresistible cookies, fudge and cheesecakes – they're real crowd-pleasers
Looking for Biscoff recipes? Want to make the best easy bake? Try our favourite Biscoff-flavoured treats, such as cupcakes, cookies, fudge and cheesecake. For more sweet treats, check out our best easy dessert recipes, cheesecake recipes and cake recipes. Looking for more cookie recipes? Check out our triple chocolate chip cookies, miso chocolate cookies and cereal cookies.
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.
40 pork mince recipes for budget-friendly, flavour-packed meals
Use versatile pork mince in everything from crispy pork noodles to spiced burgers and meatballs. Our minced pork recipes make for easy midweek meals
Looking for recipes with pork mince? Want the best pork meatballs? Try our ideas below, then check out our healthy mince recipes, beef mince recipes and turkey mince recipes. Wondering what to make with pork mince? Whether you're craving hearty meatballs or looking for a picnic pie to feed the family, you'll find loads of inspiration on how to use up that minced pork right here. What are the advantages of cooking with pork mince? As well as being budget-friendly, it is typically lower in saturated fat and calories than beef and lamb mince, whilst still being full of flavour.
42 feta recipes to liven up your midweek dinners
Discover our feta cheese recipes - this tangy, creamy Greek cheese is delicious in everything from spanakopita to Greek salad and baked whole with figs
Looking for the best feta recipes? Looking for a vegetarian salad? Try our ideas below then check out our easy Greek recipes, too? What is feta cheese? Feta cheese is a brined cheese made from sheep's milk and originating from Greece. It's characteristically tangy, salty flavour and crumbly texture make it a staple in many Mediterranean-style dishes including salads and filo pastries as well as pasta and other warm dishes. It can be served cold cut up into squares in a salad or sprinkled over dishes as crumbs. It can also be baked or grilled whole and combined with sweet toppings like honey or sprinkled with herbs like oregano. How long does feta last? A pack of unopened, vacuum-sealed feta can last up to three months in the fridge. Once opened, it should be consumed within a week and kept in its original brine or another saltwater solution to maintain its moisture and freshness. Without brine, feta tends to dry out quickly and should be used within a few days. For longer term storage, feta can be frozen for up to six months, though this may alter its texture slightly, making it more crumbly.
50 easy puff pastry recipes for golden pies, tarts and more
Make one of our golden puff pastry treats, including perfect beef wellingtons, quick cinnamon buns and comforting chicken pie
Looking for puff pastry recipes? Try our ideas for savoury and sweet dishes using this flaky pastry, including quick ideas using ready-made puff pastry (festive vol-au-vents, cheese pies and three different variations of tarte tatin) along with recipes to make puff pastry from scratch. Next, try our or filo pastries.
43 comforting meatball recipes from around the globe
These meatball recipe ideas are perfect for a family dinner. Discover classics such as Swedish meatballs, spaghetti and meatballs plus plant-based options
Looking for homemade meatball ideas? Read our guide to find out how to cook meatballs, including everything from Swedish meatballs to Italian meatballs and Spanish albondigas. Take your pick of turkey meatballs, pork meatballs, chicken meatballs and vegan meatballs. For the ultimate comfort food, try our spaghetti meatballs, Sloppy Joe bake or our cheesy pan bake. Or why not try our indulgent pasta bakes for the whole family? For more ideas, check out our beef mince recipes and lamb mince recipes.
14 easy mozzarella recipes for oozy traybakes, fresh salads and more
Make the most of creamy mozzarella with our easy recipe ideas, from gooey mozzarella sticks to melty quesadillas and lasagne
Looking for mozzarella recipes? Want the best cheese recipes? Indulge in a melty sharing starter, a light lunch salad or a hearty main. Try our ideas below and check out our best camembert recipes for more cheesy dishes.
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.
Spring show-off dishes for the long weekend
Impress your guests with these four spring dishes, from an easy one-pot to a boozy lemon dessert
Long weekends are made for lingering lunches, laidback dinners and dishes worth gathering around. These spring showstoppers brings bold flavours to the table while keeping things low-effort and shareable – think an easy one-pot, punchy roast and build-your-own raclette spread. And, because no celebration is complete without something sweet, there’s a boozy lemon dessert to round things off in style. Discover more recipes for entertaining this season, consider a few unexpected ideas for hosting guests, or replicate private chef Nisha Parmar's vibrant sharing menu for a simple yet impressive three-course dinner at home. Slow-cooked spiced lamb with orzo This effortless one-pot is cooked with fragrant spices of cinnamon and allspice, which don't overpower, but provide gentle warmth. Fresh herbs, feta and lemon lift the finished dish. Bring the platter to the table for maximum wow-factor. Cowboy butter-roasted chicken A punchy butter instantly boosts the flavour of roast chicken. Spatchcocking the bird means it roasts evenly and fast – and, it's much easier to carve for guests. Serve with skinny fries and a vinegary salad to cut through the richness, and don't forget to spoon over all the buttery roasting juices. Raclette party This is a great way to serve a mix-and-match spread for friends. 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! You can buy various raclette sets, but you can also use small heatproof frying pans or dishes. Boozy lemon meringue trifle This zingy spring trifle is made with mostly ready-made ingredients, then finished with marshmallowy Italian 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 shop-bought meringues and whipped cream instead.
Maunika Gowardhan's joyous Keralan dishes
Discover Maunika Gowardhan's mouthwatering recipes, inspired by her travels in Kerala
One of the most stunning regions within southern India is undoubtedly the state of Kerala. Most people I speak to who have visited always rave about the scenic views, food, culture and the local people. My first trip and introduction to the Malayali community was at the age of 12 when I made a trip to travel with family and friends across the city. Ever since, I have been so many times to explore the city, cuisine and also, by chance, for a family wedding. Seeing the varied communities within one region including Christians, Muslims and Hindus, and the differences in cooking styles, fascinates me. For instance, the Malayali Hindus have a unique cooking style with recipes and traditions which include religious practices that differ to the Christian and Muslim communities in Kerala. The prevalence of cooking fish, meat or poultry within the coastal region have come from the culinary influences of the Christian and Muslim families. A region renowned for its use of black pepper in curries and stir-fried dishes much before chillies made an entry into India. For me, delving into Syrian Christian cooking holds joyous memories as a young girl. I always turned to Mariam, a lovely lady who left Kerala to join our family home and brought along with her an abundance of local knowledge and recipes that I have adored. This in its truest form is where my love for (and introduction to) Kerala and its people began. She used to cook the most delicious avial (potato curry) and plenty of fish, as well as meat curries, too. She would share stories of her hometown and how they grew local veg, went fishing and ground spices. I could listen for ages and that is one of the reasons I thoroughly enjoy visiting Kerala even today. Maunika Gowardhan's Keralan dishes Kerala fish moilee 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. Nadan chicken peralan Last year during my travels in Kerala, I ate this chicken peralan 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 flavour, as well as a gorgeous aroma while complementing spices such as mustard seeds and curry leaves. Serve with rice, paratha or pathiri. Thakkali pachadi Delicious tomato chutney with chilli, coconut and curry leaves. Traditionally this pachadi is eaten with soft dosai or as part of a feast. Discover more of Maunika Gowardhan's crowd-pleasing recipes below: Chole palak (spiced chickpea curry) Vegetable raita Rajma tikki Sindhi dhal pakwan Chilli paneer fry Lamb chop curry Tarka dhal Goan prawn and coconut pie Nankhatai (cardamom biscuits)
Ring in the spring with March's seasonal ingredients
How to make the most of the best spring ingredients, from vibrant blood oranges and tart grapefruit to bitter chicory and nutrient-packed spinach
Want to know what’s in season in March? Looking for March recipe ideas? Use fresh seafood, spinach leaves and citrus from your fruit and veg boxes or local greengrocer to make these seasonal dishes and bakes. We’ve included plenty of tips for how to shop for particular varieties, prepping guides and useful ideas to use up leftovers. After, check out our best April recipes, May recipes and June recipes. What's in season in March? In March, seasonal produce includes earthy purple sprouting broccoli, peppery watercress, zesty lemons, and delicate spring onions. These recipes are perfect for transitioning from cold winter bakes to lighter spring plates. Blood oranges Blood oranges are celebrated for their ruby red flesh and juice. Blood oranges are only in season for a short time as they need huge temperature shifts in order to grow well – hot in the day and then down to below freezing at night. Pick from more blood orange recipes, including this sweet blood orange drizzle cake or savoury duck confit with slow-cooked broccoli and blood orange. Blood orange loaf cake Edd Kimber's show-off bake combines the ruby red brilliance of blood oranges with crunchy poppy seeds and grated marzipan. Blood orange margarita Blood oranges add a beautiful ruby hue to a pitcher of margaritas. Remember to add a large pinch of hot chilli powder to really make your cocktail sing! Blood orange trifles Our individual trifles make a quick and easy dessert using seasonal blood oranges, ready in just 15 minutes. If you've got people coming round for a weeknight dinner party, these are a great choice. Bananas Bananas are the UK’s most popular fruit and, on average, people eat 100 a year. When buying, look for yellow, unblemished skin – green is underripe, any brown or dark marks may mean it is close to over-ripening. Banoffee cheesecake This banoffee cheesecake has all the comforting flavour of the old-school pud but the style of an impressive dinner party dessert – and it takes less than 30 minutes of hands-on time to make. It's guaranteed to be a hit. Banana fritters Serve these battered, deep-fried bananas with a dusting of icing sugar – they use very ripe, yellow bananas. The combination of sweet cooked banana with the hot, crisp fritter coating is seriously good. Classic banana split With just five everyday ingredients, this old-school dessert couldn't be easier – or speedier – to make. It's a good job it'll never go out of style. Hake Hake is from the same family as cod and haddock, although its flesh is a bit meatier when cooked. It is a favourite in Spanish cooking, although it is native to British waters. Try more hake recipes including this comforting baked chorizo orzo with hake or opt for a lighter hake with radish, mussels and cider butter. Spanish-style hake Chorizo brings savoury heat to this veg-filled stew. Topped with meaty hake fillets and vibrant slices of orange, it makes for a flavour-packed supper. You could serve with a slice of sourdough bread for a more filling meal. Spinach Absolutely jam-packed with iron, antioxidants and other nutrients, spinach is especially good for us. We love its vibrant green colour when added to dishes. Florentine fish pie with eggs and spinach If eggs florentine is your brunch favourite, this comforting pie will quickly steal your heart. Packed with vibrant seasonal spinach, it’s the perfect family-friendly dish that comes together in under an hour – ideal for a fuss-free midweek meal. Saag aloo An Indian classic of spiced potatoes and spinach that packs in plenty of this nutritious leafy green. Serve as part of a full Indian spread with lots of other fragrant dishes. Spinach gnudi Whizz blanched spinach into ricotta to make these delicious, pillowy gnudi – they are similar to gnocchi, just a little lighter. Saag paneer We love anything involving squeaky paneer. Make this classic side dish, where spinach is mixed with crisp golden paneer cubes, for your next curry night. Spinach, leek and pea soup For a soothing lunch, blitz spinach, leeks and peas together to make a wholesome seasonal soup. Lobster You can usually source live or cooked lobsters from your local fishmonger, but if not, then larger supermarkets often stock frozen cooked lobster which will work just as well. Lobster thermidor Serve this luxurious classic with a big green salad and plenty of crusty bread for mopping up that rich, creamy sauce. If you can’t get lobster, chop some cooked king prawns and mix through the sauce, then put into a gratin dish and grill. Lobster toastie Take your toastie up a notch with chunky chopped lobster in a silky, oozy four-cheese sauce. Don't forget the quick pickle on the side, it's needed to cut through the richness. Classic lobster roll You can find frozen lobster tails online, making these rolls easy to make yourself at home. Other supermarkets sell smaller, Canadian lobsters, which you can also use in this recipe. Purple sprouting broccoli This smaller, more tender variety of broccoli has vibrant purple florets and a long, thin stalk. Avoid buying any that have turned slightly yellow as these are not as fresh. Make them the star of the dish by topping them on a bed of tahini yogurt and spiced seeds or pair them with tofu for an easy, low-cal weekday meal. Gnocchi with crispy purple sprouting broccoli and garlic butter This is the kind of dinner you need during the week. Purple sprouting broccoli is fried until crisp and heaped onto a bed of comforting gnocchi, slicked in a buttery, cheesy sauce. Purple sprouting broccoli, spiced fried eggs and lime yogurt on toast You can also enjoy purple sprouting broccoli for something different on toast. Lime yogurt and a fried egg makes this a filling, healthy lunch. Broccoli and peanut soba noodles Our recipe for purple sprouting broccoli and peanut soba noodles is really easy to make and ready in 20 minutes. The zingy sauce gives the broccoli an injection of flavour, while the roasted peanuts add a crunchy texture to the dish. Rhubarb Rhubarb has an intensely tart flavour. We like to make the most of it by adding it to as many dishes as possible while it's in season. Stewed gently with orange or ginger, it makes a delicious healthy breakfast, when served with porridge, pancakes or yogurt. The best combination of all is rhubarb and custard – whether in the form of a pavlova, panna cotta or a tart. Surprisingly, rhubarb is delicious with rich meaty dishes, like pork and duck. Consider making rhubarb and custard crumble bars as a mid-week snack or pairing the tart vegetable with pork in an aromatic traybake. Rhubarb compote In-season rhubarb is mixed with zesty orange and aromatic cardamom to make this oven-roasted compote. Try it dolloped on pancakes and porridge, or served with a dessert. Apple and rhubarb crumble Nothing beats a seasonal crumble. Here the star is sweet-tart rhubarb, cooked apple and the best ever crunchy crumble topping. All you need to do is decide on ice cream, cream or custard... Rhubarb and custard eton mess This fruity dessert is packed with juicy rhubarb and can be whipped up in record time. The secret is buying ready-made meringues and custard to speed up the process. Cauliflower From the same brassica family as cabbages and broccoli, cauliflower is among the most versatile vegetables. It can be eaten raw in salads, pickled, steamed, grilled, roasted, fried or barbecued. Its firm texture turns creamy when cooked and it has a delicate flavour that’s often overlooked as an everyday vegetable but it’s made the star of the show in our recipes. Cauliflower soup Creamy cauliflower soup is comfort in a bowl, plus you can throw it together in just two simple steps. It's a nice nourishing option for cold, grey days. Gobi manchurian This Indo-Chinese dish is traditionally deep-fried before being tossed with the sweet and hot sauce, but here we’ve roasted it in the oven for a simpler, lighter version. Roast cauliflower korma Check out our veggie take on korma using roasted cauliflower. This curry is low in calories and ready in just 30 minutes, ideal for an easy midweek dinner. Best ever cauliflower cheese Arguably one of the heroes of British food – is it really a roast dinner if there’s no super cheesy, crispy-topped, piping hot cauliflower cheese on the table? Pink grapefruit Available all year round, this citrus fruit is even better in winter and spring when it’s juicier and sweeter. When looking for the juiciest ones, opt for fruits that feel heavy. Grapefruit upside-down cake A classy, grown-up take on an upside-down cake, with ruby red grapefruit, clementines, a light almond sponge and a gin-spiked drizzle on top. It's a beautiful one to bring to the table after a meal. Grapefruit and mint syllabub This easy dessert is made with floral rosé wine and sharp, refreshing grapefruit – it may take just 10 minutes to make but will end your dinner on a high note. Serve with chocolate-dipped biscotti, if you like. Grapefruit marmalade Mix up your marmalade game and add some zing to breakfast with this foolproof pink grapefruit marmalade. Follow the recipe and you’ll get it right every time. Watercress In season from April to September, this peppery little leaf has a slight mustardy kick and crunchy, refreshing stems. Use it in salads or whizz into soups, pestos or sauces to pour over baked salmon. Buy in bunches rather than bags to keep it fresher for longer, then store in a glass of water in the fridge to keep the leaves crisp. Discover more of our watercress recipes including our new potato deli salad, watercress and asparagus emmer risotto, and vegetarian roulade with ricotta and nutmeg. Watercress and pea soup This watercress and pea soup has been pepped up with some baked lemon and sesame croutons. It's veggie and low-calorie – perfect for a healthy midweek meal. Prawn and watercress stir-fry You can use watercress in more than just salads. Here it provides fresh, peppery notes in this prawn stir-fry, perfect for a springtime dinner that’s ready in just 20 minutes. Salmon and watercress tartlets Ready in under 20 minutes and packed with the tastes of spring, these puff pastry treats make an easy dinner party starter your guests will love. Chicory Also known as endive, these crisp, slightly bitter leaves are great in salads and make an excellent vehicle for dips. They are also delicious grilled, balancing the bitterness with nutty, earthy flavour. Chicory tart with dolcelatte Make the most of chicory in this stunning dolcelatte tart – the sweetness of the honey works well with the bitter edge of chicory. It will make for an impressive veggie centrepiece at your next dinner with friends. Chicory with mixed pulses and grains Chicory is in its prime from January to March, so try it in our easy salad with lentils, borlotti beans and crunchy panko breadcrumbs. This recipe comes from Italian restaurant Bancone in Covent Garden. Grilled radicchio, blood orange, manchego and sour cherry molasses dressing Sour cherry molasses impart a bright piquancy to this radicchio salad, balanced out by nutty slivers of manchego, toasted walnuts and aromatic basil leaves. Spring onions Spring onions are the young shoots of standard onions, before the bulb has had a chance to grow and develop. This produces a sweeter, milder allium flavour that can be used raw in salads or as a garnish – both the green and white parts add flavour and crunch. Spring onions often get overlooked as a side dish as they’re usually just a base for flavour but, when braised, they’re great with a roast. Consider more ways to add spring onion into your cooking: top it on soy steamed sea bream for a fragrant lift or bake them into muffins with gruyère and marmite for a savoury bite. Cheddar and spring onion risotto with balsamic tomatoes Try our creamy risotto, oozing with mature cheddar cheese and topped with pan-fried cherry tomatoes. This comforting recipe is bursting with beautiful flavours. Ham hock, pea and spring onion salad Quick, simple and delicious, this ham hock, pea and spring onion salad is perfect for a midweek meal. It's ready in just 10 minutes and is well under 500 calories but doesn't feel like you're missing out. Cheese and onion quiche Using spring onions alongside ready-made pastry cuts down the cooking time so you can bake this classic vegetarian tart midweek. Leeks Along with garlic and onions, leeks, members of the allium family, offer a distinct flavour profile. While rather harsh when raw, especially mature leeks, cooking brings out a delicate, mild onion taste with a subtle sweetness. See more easy ways to add leeks to your diet by baking them into pies, gratins, casseroles, or lasagne. Vegan leek and potato soup Create a plant-based take on the classic leek and potato soup, with all the creamy goodness of the original. Topped with fresh chives and a dollop of vegan yogurt or cream, it's the perfect pairing with your favourite crusty bread for a satisfying bowl of comfort. Lemon With their sour, zesty and juicy characteristics, lemons are versatile fruits for sweet and savoury dishes. They are available all year round but are at their best from January to March. When selecting lemons, choose unblemished, firm ones that feel heavy for their size. Gluten-free lemon drizzle cake This lemon drizzle cake is light, zesty and wheat-free, making it a great option to bake for a crowd. Enjoy with a cup of tea for the perfect afternoon treat.
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.
Rejuvenate spring breakfasts with these colourful, plant-packed recipes
Breakfast repertoire needing a little spring refresh? Uplift your mornings with these vibrant recipes packed with plant protein and fibre
Spring clean your breakfast routine with our recipes to help you escape a winter rut. January may be all about new year resolutions, but it can be difficult to stick to any drastic regimes when it's cold, dark and miserable outside. With the arrival of spring, bring vibrancy to your breakfast with a tricolour stack of pancakes, golden turmeric bircher bowl, zingy rhubarb and yogurt pots and more in-season inspiration. Find out more ways to bring joy this spring, along with even more spring inspiration. Next read about 30 gut-friendly ways to sneak in extra plant foods to hit your weekly target, then how to eat 30 plant foods a week. Discover our plant-packed recipes to keep you thriving as the seasons change and then try our wholesome and hearty plant-forward recipes. Vibrant spring breakfast ideas Rhubarb breakfast pots Is there anything more beautiful than those first stems of forced rhubarb? Roast it until really tender, then layer up with your favourite Greek yogurt and top with a plant-packed homemade granola for texture and flavour. View Green Video on the source website Mocha porridge This porridge is swirled with a homemade cocoa powder and freshly brewed espresso drizzle to give your morning a little boost. Load up with toasted nuts and slices of banana to further increase the plant foods. View Green Video on the source website Golden milk bircher A breakfast that leans slightly more savoury, this golden milk bircher also packs a punch with its warming spices of ground turmeric, cinnamon, ginger, cardamom and a grating of black pepper to help increase absorption. View Green Video on the source website Quinoa porridge Give your breakfast a protein boost without any artificial powders. A complete, plant-based protein, quinoa adds protein and fibre to this porridge bowl along with a nutty taste and texture. View Green Video on the source website Vegan pancakes Treat yourself to a colourful brunch with a stack of these vibrant pancakes. After making your pancake batter, divide it into three equal portions. Add a couple of handfuls of spinach into one, roughly 30g of grated carrot into another and 30g of chopped cooked beetroot into the last one. Blend each of them until you have a smooth batter, then cook your pancakes as written in the recipe. View Green Video on the source website Kimchi and beans shakshuka Get your day off to a nourishing start with this veg-packed shakshuka. If you want to make a fully vegan version (with extra plant points, too) you can blend a block of silken tofu with ½ tsp of turmeric, 1 tbsp of nutritional yeast and seasoning to use in the place of eggs. For extra nourishment, I've added in half a chopped red pepper, a few handfuls of spinach and wholemeal bread instead of white. View Green Video on the source website High protein yogurt bowl For a spring twist on this simple yet delicious yogurt bowl, make a blood orange and rhubarb compote and serve it with our healthy granola. View Green Video on the source website Matcha overnight oats Give your overnight oats a caffeine-boost by adding 1 tsp of matcha powder into the oat mixture. For extra plants, add 1 tbsp of ground flaxseed. Layer up your overnight oats with coconut yogurt and top with pumpkin seeds and frozen raspberries. View Green Video on the source website Blackberry crumble baked oats For a seasonal, plant-packed twist, cut up two apples and sprinkle with cinnamon. Simmer with 250ml milk of your choice until the apple pieces have softened. Add them to your baked oats with some chopped toasted pecans and mix. Make your crumble topping with 2 tbsp oats, a pinch of mixed spice, a sprinkle of brown sugar and a splash of milk to hold it together. Dot over the top of your baked oats and bake until golden. View Green Video on the source website Masala french toast with coriander chutney If you want to make a plant-packed batter, whisk chickpea flour with soy milk to achieve the thickness of an eggy batter. Then stir in the seasonings as below. Use wholemeal seeded bread rather than regular white for extra fibre, then top with sliced avocado for even more plants. View Green Video on the source website Cherry bakewell baked oats For an extra plant point, substitute the two eggs for two tbsp flaxseed mixed with 6 tbsp hot water. Allow it to sit for 5-10 minutes until gloopy. For a cherry bakewell version, substitute the vanilla extract for almond extract, add 50g ground almonds, then fold through a handful of frozen cherries. Top with a sprinkling of flaked almonds before baking, then dust with icing sugar when cool. View Green Video on the source website Pumpkin seed butter If you have a high speed blender, you'll be surprised by how easy it is to make your own homemade pumpkin seed butter. Spread it on toast, drizzle on pancakes or simply enjoy it by the spoon! View Green Video on the source website Smashed green beans on toast Make your toast topper go further – and boost the plant points – by mashing in some fresh avocado. Sprinkle a mixture of seeds on top for more plants, as well as sun-dried tomatoes for added skin benefits. View Green Video on the source website Blended overnight oats To up the plant points of these overnight oats, I added a handful of frozen mixed berries and blended the mixture with a pinch of spirulina and 2 tbsp flaxseed. The next day, top your overnight oats with even more plants – here I used chopped pistachios, goji berries, frozen blueberries and mixed seeds. View Green Video on the source website
If you’re not following a plant-based diet this crispy rice and tofu salad tastes even better with a drizzle of Japanese Kewpie mayo
Try crispy rice and tofu salad, then discover our tofu katsu curry, tofu piccata, mapo tofu and more tofu recipes. Crispy rice and tofu salad recipe
This seasonal smoothie featuring rhubarb and kefir is tangy, creamy and the perfect way to kick start your morning
Jessica's Tip: Any left-over rhubarb mixture can be used as a topping for porridge or served alongside oats and yogurt – it’s easily doubled if you want to make a big batch
This recipe is perfect for using up slightly wilted bags of leaves and salad that may be lurking in the fridge
Try our green spring clean soup, then discover butternut squash soup, pea and mint soup, parsnip and apple soup and more healthy soup recipes. Green spring clean soup recipe
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