Creativity

Spring means rhubarb. When cooked down, these long blush stalks turn into a delicious sweet and sour compote. Make a batch and have this on hand to dollop onto porridge, yoghurt or vanilla ice cream.

This versatile recipe is a family favourite – use it to ice everything from vanilla cupcakes to denser cakes like hummingbird or carrot cake.

Tangy and tropical passionfruit is such a joyous fruit – especially when paired with vanilla. Enjoy this creamy ice cream on a balmy summer’s day with crushed meringue.

Celebrating blood orange and fennel, this fresh side salad pairs well with pork or pasta dishes. It also makes a beautiful starter with pan-seared scallops.

This overnight recipe is great for getting a head start on the week. It will last in the fridge for a couple of days and can easily be scaled up or down depending on how many mouths you are feeding.

Welcome Spring-time with the fresh combination of pea and mint. This soup is perfect for freezing and is full of plant protein.

Greek spinach pie (Spanakopita) is a family favourite, blending a refreshing combination of herbs – dill, mint, parsley – with salty fetta and delicate ricotta, this recipe is perfect all year round. Serve with chilli jam or chutney.

These vegan ginger and turmeric biscuits have a lovely crunch and slightly chewy centre. The warming mix of spices and decadent snap of chocolate and crystallised ginger will take you to a happy place.

This is a very forgiving recipe that encourages you to use your intuition and senses as you go – in true Italian style. Cooking squid low and slow will leave you with melt in the mouth perfection. Serve with some crusty bread – or store overnight to allow the flavour to really develop!

Baked figs in autumn are a bacchanalian delight – with an imperial purple exterior and a sweet sticky centre – this ancient fruit has a rich culinary history. Paired with thyme (another ancient herb prized for its healing properties), this fig porridge is an indulgent yet healthy start to the day.