What to cook in March

Aaron Bertelsen's lentil soup recipe is inspired by the vegetables he grows in the kitchen garden at Great Dixter, on which he's written a wonderful cookbook

Tart rhubarb matched with rich, sweet-tasting pork

A recipe for slow roasted pork belly, cooked for hours in the oven and served with a salsa verde.

A splash of olive oil and fresh basil makes this simple tomato and red pepper soup oh-so special

A fresh and zesty fish recipe that's perfect for Easter and spring

A classic and easy substitute for Easter roast lamb

This Good Friday mussels recipe is super simple and packs a lot of flavour.

French chef Richard Bertinet makes these in his Bath bakery at Easter and they're always a bestseller

'Rather than using chocolate, I like to make mine with either a homemade preserve or, in this case, with a wild blueberry preserve' says Ren Behan

'It would be impossible to write a book on Polish sweet things without Mazurek' writes Ren Behan, ‘a pastry synonymous with Poland and, in particular, with the Polish Easter table.’ 

This caramel crepe cake is a great alternative to baking a cake for a special occasion. 

Step away from the fish'n'chip shop and challenge yourself to make this at home, with some guidance from the team behind Quality Chop House

We love rhubarb at Clarke’s – it is used in all manner of ways, including ice creams, sorbets and meringues, or simply baked with sweet wine and blood orange juice. This sweet and tangy cake works especially well with a scented tea.

How to make kedgeree, by our food editor Blanche Vaughan. "I know kedgeree is traditionally eaten at breakfast, but I like to increase the chilli and serve this for an easy supper or light lunch. The purée of split peas coats the rice and keeps the mixture saucy – more like a dhal."

This miso soup recipe is Melissa Hemsley's Monday night go-to, taken from her cookbook 'Eat Happy'

Chef Trine Hahnemann suggests you need to eat this rhubarb filo tart recipe the day you bake it, and we see no issue in that

Who can resist a steaming plate of chicken pie with a healthy heap of mash on the side?

At the start of spring, chef Trine Hahnemann heads to the woods to forage for wild garlic leaves and make this lovely dish

A modern take on a Danish classic from the cookbook Copenhagen Cult Recipes

A touch of charring brings a delicious flavour to sweet leeks, heightened by a judicious drizzle of red wine vinegar, in this recipe from the cookbook Copenhagen Cult Recipes