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Spring batch cooking

Big, hearty batch cooks get a spring makeover for the lighter, brighter season.
Spinach and ricotta lasagne
by Rosie Reynolds

Packed with greens, this is a lighter, fresher take on a classic lasagne. Using frozen spinach and swapping bechamel sauce for ricotta makes this version quick and easy to prep, too.

Main course

Chicken with fennel, lemon and beans

by Julius Roberts
Main course

Tuscan chicken

by Mary Berry
Main course

Mum’s braised beef mince with crispy fried leeks and eggs

by Justin Tsang
Main course

Asparagus pasta

by Rosie Reynolds
Main course

Chicken, leek and cider gratin

by Rick Stein
Main course

Asparagus tart with honey mustard dressing

by Verity Genco
Light meals & snacks

Lemon pepper tarka dal

by Sanjana Modha
Main course

Saucy lentil gnocchi ragù

by Madeleine Dampier
Main course

Chipotle pinto bean stew

by Dr Rupy Aujla
Main course

Gigantes with tomatoes and greens

by Rick Stein
Main course

Chilli-hoisin beef bowls with spicy cucumber salad

by Matt Tebbutt
Main course

Cheddar, leek and butter bean bake with chicory salad

by Craig Morrison
Main course
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