28 lovely entries for Simple and in Season – which will you be making?
A glorious joint of Scotch beef with a beautiful green wild garlic pesto from Foodie Quine
Deliciously spiced baby aubergines / eggplants / brinjals from Thous Shall Cook
Such a clever idea to perk up this carrot, parsnip and mango soup with a generous dollop of chutney. From Lancashire Food.
Chicken thighs are the star in this slow cooked vegetable packed casserole from The Gluten Free Alchemist.
A quiche is so adaptable and can always be seasonal. The Baking Addict packs hers with spinach, ricotta and mushrooms.
Lots of ideas for using foraged wild garlic from Janice at Farmersgirl. Hummus, pesto or chicken!
Super healthy wild garlic baked falafels from Tortilla for tea are perfect for a lunch or a light supper.
Such a pretty and fresh coloured prawn, pea and asparagus pasta from My Little Italian Kitchen.
I predict freekeh will the the ingredient of 2105, Chef Mireille serves it with chicory, shallots and chicken sausage.
Who could resist Camilla’s pretty pink strawberry and coconut milkshake made with the first of the new season strawberries?
Urvashi puts a warming spicy twist on a simple bowl of kale, butterbean and coconut soup – perfect these still chilly spring evenings.
These green banana and bacon fritters are a delicious mashup of English and Jamaican breakfasts.
I love all the recipes from the Taste Space and this simple carrot and ginger soup is sure to please.
Beautifully pretty rhubarb, ginger and raspberry jellies are a great light spring pudding from Family, Friends Food.
Raw or lightly cooked asparagus is amazingly good, and used to great effect in this shaved asparagus & feta salad from Cooking for Kishore.
Nazima spices up delicious new potatoes and peas in this simple recipe – dress it up or down and endlessly adaptable.
Such an attractive red rice salad with artichokes, spinach and pistachios from Chardonnay and Samphire, will be making it as a packed lunch soon.
More rhubarb from Tin & Thyme, but this time paired with rose and served on top of waffles – perfect for a lazy Sunday brunch.
Egg based “muffins” filled with asparagus and red pepper from Caroline Makes would make an excellent packed lunch.
Fromage blanc features in this lovely light blood orange and lemon cake from De Tout Court Limousin.
I make labneh fairly often and an inspired by this wild sorrel and mint version to add herbs next time.
Served with lashing of custard this rhubarb sponge pudding from Jibber Jabber needs to be made for Sunday lunch.
Beautiful spring pasta with vivid green asparagus and peas topped with feta from Laura – one for a quick weekday supper.
An apple and mango slush cooler is just the thing for a hot day, from A Pinch of Salt.
Black garlic is a delicious ingredient that needs a wider audience, Shaheen has used it in this fantastic asparagus pastry loaf.
A second entry from Shaheen of this fabulous ruby red chard, mushroom and nut Wellington – perfect for a veggie dinner party.
Elizabeth’s Cretan inspired Salad is packed with local Shetland grown produce as well as feta and figs.
Lastly filling rhubarb, oat and chia muffins from Jo’s kitchen.
I hope there are some seasonal ideas to inspire you in this round up – thank you to everyone who took part.