Spring is a marvelous time of the year culinarily, lots of lovely fruit and vegetables become available, and you can start eating salads again. As the Spring of 2017 started, we continued in cutting down hugely on the amount of meat we eat; we soon realised that Springtime is a splendid time to do this. The recipes below all use seasonal fruit, veg, seafood and fish, from the UK as much as possible, and they're all lovely.
Black Sesame Coated Tofu with Broccoli and Glazed Ramen Noodles
Broad Bean, Pea and New Potato Quesadillas
Cauliflower and Turmeric Fritters
Courgetti with Baked Ricotta and Pistachio and Green Herb Pesto
Crispy Carrot Ribbon Salad, with Fried Lemon and Herby Freekeh
Fillet of Beef Carpaccio with Lentils, Horseradish and Buttermilk
Fresh Pasta Rags with French Beans in a Lemon Cream Sauce with a Crunchy Topping
Kale Salad with Peanut & Lime Dressing
Linguine with Balsamic Roasted Mushrooms and Tomato-Basil Marinara Sauce
Lobster Open Ravioli with Tomato and Basil Salsa
Poached Eggs with Steamed Leaves & Breakfast Veloute
Pork Loin with Prunes and Armagnac
Pork Paprika Stew, Italian Style
Rocket Pasta with Rocket and Hazelnut Pesto, and Lightly Pickled Fennel Salad
Scallop Sauté with Miso Sauce