Put some zing into your spring menu

Now that spring is finally upon us, it's time to inject some much needed sunshine into your dishes. Take inspiration from our seasonal spring menu, based on mouth-watering ingredients that are in season right now…

Starter

Warm Beetroot and Spinach Salad

Hailed as the superfood that makes our athletes, well…super, beetroot adds a deliciously earthy flavour to this starter. Spinach has just come into season, and it's at its most tender during spring. It provides a great base for this salad. Serves 6

• 10 small beetroots
• 400g spinach leaves
• 250g shallots
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves
• 100g walnut pieces

For the dressing 1 part cider vinegar mixed with 5 parts olive oil

1. Heat the oven to 190°C/fan170°C/ gas mark 5 and roast the shallots in a little oil for 30 minutes.
2. Place the beetroots in a pan of cold salted water, then bring to the boil and simmer for 15 minutes. Afterwards, drain and remove the skins.
3. Thinly slice the garlic and add to the shallots, drizzling over the remaining oil, then roast for 10 minutes.
4. Add the beetroot and walnuts to the roasting tray then roast for a final 5-10 minutes.
5. Put the spinach leaves in a bowl then add the shallots, beetroot, garlic and walnuts. Pour the dressing on top then toss together. Serve warm.

Main

Mediterranean Salmon and New Potatoes

Nothing brings a little sunshine onto your plate like Mediterranean flavours, and this dish uses two in season ingredients: salmon and new potatoes. Serves 4

• 1kg new potatoes
• 4 salmon fillets
• 2 garlic cloves
• 2 tbsp capers
• 400g cherry tomatoes
• 4tbsp olive oil
• Fresh thyme
• Zest and juice of one lemon
• 200ml dry white wine

1. Heat the oven to 200ºC/fan180ºC/gas mark 6. Cut the new potatoes in half then boil in a pan for 5 minutes.
2. Coat an ovenproof dish in olive oil then add the potatoes, garlic and thyme. Season, drizzle with oil, then bake for 20 minutes.
3. Sear salmon fillets on each side, then add to the potatoes, sprinkling with the lemon juice and zest. Toss in the capers and cherry tomatoes, then pour the wine on top. Cook for a further 15 minutes.

Dessert

Rhubarb Crumble

Traditional, comforting…there's something incredibly homely about a bowl of warm rhubarb crumble, and now rhubarb is in season it tastes even better. The addition of seasonal blood oranges adds an uplifting zest. Serves 4

• 600g rhubarb
• 1 blood orange
• 50g caster sugar

For the crumble

• 140g self-raising flour
• 85g butter
• 100g soft brown sugar
• A pinch of ginger

1. Heat the oven to 180°C/fan160°C/gas mark 4. Fill an oven proof dish with the rhubarb and squeeze half the orange over. Cut the remaining half into thin segments and spread evenly throughout the rhubarb. Add sugar and mix gently.
2. Rub the butter and flour together to create the crumble. Fold in the sugar and ginger, then top the crumble and bake for 30-40 minutes until golden.

Remember: presentation is just as important as flavour, so the choice of  tableware range will add the finishing touches to your seasonal spring menu. Complement the dishes with some freshly squeezed orange juice — a sparkle of spring sunshine in a glass.

Have you tried these seasonal recipes? Tell us if you liked them…"