“I grow fennel as a self-seeding perennial on the farm to ensure we have a flowing supply of their flowers and seeds. I like to make this pickle recipe in large quantities so the pantry is full of fresh spring flavours all year round. If you don’t grow your own fennel, keep an eye out on roadsides during spring for wild fennel flowers. They sit high atop large green stalks, with yellow star-like flowers. If you can’t find fennel flowers, most specialty grocers will stock fennel pollen powder.” – Simone Watts

This vibrant salad couldn't be easier to rustle up. Two steps and you're done!

This cabbage slaw is fresh, zesty and fruity.

You can literally eat the rainbow with this healthy veggie slaw recipe.

There’s spice, not basil, in his classic duck dish and it’s fowl play from the butcher.

“An English pub classic for hearty appetites” - Hayden Quinn.

Keep it fresh and light this spring with this roast recipe. Recipe by: Claire Brookman. Photography by: Jeremy Simons.

Classic skewers, perfect the next day off the skewer and into bread rolls or tossed into a salad. And they work just as well chilled as they do hot.

With Heston in charge, you know this will be anything but your average coleslaw.

The bite you get from this slaw’s raw elements brings some welcome freshness to the table.

This healthy, fresh slaw is perfect for feeding friends and family alike.

Add a little something extra to your spring slaw with some delicious pickled cumquats. Book extract from Cornersmith: Recipes from the Cafe and Picklery by Alex Elliot-Howery and James Grant (Murdoch Books)

This crunchy raw slaw salad compliments the sashimi in more ways than one. If you're a seafood lover, this is definitely the recipe for you.

Enjoy the subtle flavours of yuzu, a citrus fruit of East Asia. The roast chicken is marinated in the citrus, both spiking it with flavour and tenderising the meat.

David Prior's salad which plays on apple and porks' long-standing love affair will never fail to impress.