Pasta with braised cauliflower and broccol, rosemary and olives

15 minutes

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Whole-wheat linguine with spinach and mushroom

10 minutes

Egg recipes

Lemon dill-baked chicken with egg-and-spinach rice

45 minutes

Fluffy white sushi rice

30 minutes

Curried smoked trout “Scotch eggs”

20 minutes

Rice pilau with spring vegetables

20 minutes

Aliums

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1 hour

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1 hour

Fish recipes

Tsipora paketo

15 minutes

Asparagus recipes

Warm chicken and asparagus salad

25 minutes

Pasta and greens with herb-and-goat’s cheese pesto

10 minutes

Chicken broth with summer greens

10 minutes

Chicken broth with summer greens

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 litre good-quality chicken stock
1 x 170 g asparagus spears, packet
200 g Tenderstem broccoli
70 g mangetout
2 x 170 g prawn dim sum, packs
4 roast free-range chicken breasts, sliced
4 spring onions, thinly sliced

Method

Warm the chicken stock in a large saucepan over a medium to high heat.

Thinly slice the asparagus, broccoli and mangetout and add to the stock, along with the dim sum. Poach for 3 minutes, then remove from the heat.

Add the sliced roast chicken breasts and the shredded spring onions. Ladle into soup bowls and serve.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Pasta with braised cauliflower and broccol, rosemary and olives

Whole-wheat linguine with spinach and mushroom

Lemon dill-baked chicken with egg-and-spinach rice

Fluffy white sushi rice

Curried smoked trout “Scotch eggs”

Rice pilau with spring vegetables

Onion and shiitake hot-and-sour broth

Lahanika Gemista

Tsipora paketo

Warm chicken and asparagus salad

Pasta and greens with herb-and-goat’s cheese pesto

Chicken broth with summer greens

Chicken broth with summer greens

Ingredients

Method