The arrival of spring sees a whole host of fantastic fruit and vegetables come into their own.
Ranging from spicy radishes to tasty rhubarb, there is something for everybody in the family to enjoy.
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Juicy, crunchy and crisp, radishes add some vibrant colour and fiery flavour to your spring dishes.
Radishes are fantastic in salads, especially when served with butter and sea salt. Radishes can be eaten raw, braised, roasted, sautéed or stir fried.
Clean, crisp, mild and refreshing, cucumber is usually served raw. However, once the seeds are removed, it’s also good cooked.
It's a great addition to stir-fries or roasts, in particular when sautéed with mint to accompany roast lamb. For a more comforting dish, pair cucumber with bacon or ham and onion to make a great soup that can be served hot or cold.
To enjoy the warmer weather, why not blend your cucumbers and serve as a dip with juicy homemade lamb burgers? Cucumber can also be surprisingly good in desserts too - try adding it to a sorbet of lime and mint.
With a mildly sweet, almost nutty flavour, crisp and fresh flavored cauliflower is a versatile seasonal favourite.
Excellent when lightly steamed, roasted or stir-fried, its receptiveness to spicier flavours like cumin, turmeric, chilli and ginger renders it invaluable in many Indian dishes.
For a delicious thick and creamy soup, puree cooked cauliflower with vegetable stock and milk and stir in handfuls of your favourite blue cheese.
Tender spinach leaves add freshness to summer cooking.
The best way to cook your spinach is to use quick cooking methods to retain maximum freshness and flavour. For a fuller flavour try adding a few toasted pine nuts and a sprinkling of raisins at the last minute to curries, risottos and creamy pasta dishes. Versatile and tasty, spinach combines well with other ingredients such as cream, cheese and eggs.
Spring greens are a truly fantastic vegetable that can be used in a wide array of dishes.
Sweet and crunchy without the hard core found in the centre of other cabbages, the young bright green leaves are ideal for steaming, stir-frying or adding to soups and vegetable bakes.
Spring greens are perfect as an accompaniment - and easy to prepare. Just toss the cooked leaves in some black pepper and butter and serve with a steaming hearty stew.
Spring greens are also fantastic when cooked with onions and garlic then finished with cream or tossed with buttery fried bacon or pancetta
These delicious and nutritious leaves add a peppery edge to green salads and are brimming with vitamins and minerals.
Not many people know this but adding a handful of watercress to any salad or stir-fry gives the whole flavour of the dish a lift. Alternatively, blitz your watercress into a soup, or stir through pasta for some added bite.
The delicate and slender shockingly pink stems of rhubarb are a welcome sight at the start of the year, bringing a sharp yet refreshingly clean tasting flavour to cleanse and invigorate.
The perfect accompaniments to sweet recipes, roast whole rhubarb with honey and serve with ice cream or alongside a delicious sticky ginger cake. Rhubarb’s sharpness works extremely well with rich meat and oily fish dishes.
Try serving your rhubarb alongside roast pork or grilled mackerel.