“A really simple side of fresh asparagus lightly grilled, the cheese and lemon work really well together. I prefer to cook the asparagus over charcoal, but if this isn’t feasible, you can do it in a pan. With the asparagus, check if they have a thick and fibrous base at the stem. Traditionally, we break off the stems, but if they’re young and tender they’re fine to eat.” – Paul Farag

“Cooking asparagus over live charcoal is fantastic, especially for younger, more tender stalks. You get a juxtaposition of flavours with the sweet asparagus and the char.” – Colin Barker

“Something I love to barbecue is flat beans. So simple, so tasty and so beautiful with some simple garnishing. Toum, herbs, and za’atar. That is heaven.”

Skip the croutons and try this inventive fennel caesar salad on for size.

Crunchy pops of green plus zesty lemon equals one tasty risotto.

Spring asparagus and zesty potatoes make this dish the ultimate side.

This spring greens salad is the perfect side dish but also deserves to be part of the main game.

A green machine of a dish, packed with important nutrients. Recipe by Shannon Martinez.

"Rather than the crispy fried breadcrumbs of Spain, this migas comes as a hearty bread pudding cooked using pork fat. The best versions have crispy sides like an omelette and are loaded with asparagus, as seen in the following recipe." – Matt Preston

Light, fresh and seasonal. This salad recipe just screams spring.

This summer salad is like no other.

Make the most of puff pastry with this retro entertaining recipe.

"They're the perfect brunch - the flavours here are just spring on a plate," says Matt Moran.

This side dish makes the most of spring seasonal produce. Begin this recipe 1 day ahead.

“Meat and salad can be so much more than just your standard barbecue fare. This dish is so vibrant, with pops of colour and flavour. Perfect for fresh spring feasting.” – Helena Moursellas