Spring has definitely sprung as we are enjoying some beautiful March sunshine and warmer, longer days. It’s the month of new growth as those fresh young green wild garlic, nettle and dandelion leaves emerge, they are perfect for picking and have lots of uses. Wild garlic shouts out “Pesto” to me but also is a great addition to salads, stir fries and almost any other dish, just wash, chop and add! We had savoury pancakes for Shrove Tuesday with a creamy leek, mushroom, bacon and wild garlic filling.

Now we’re into double figure temperatures I would definitely say it’s time to think about cooking outdoors. My Cobb Barbecue/cooker will be put to good use, it’s efficient, compact and a versatile way of cooking so many meals.

I’m sharing some lighter Spring recipes with you, but keep your eye out for a special Cobb feature coming later on. Who’d have thought you could cook a stir fry on a Cobb! It’s one of my favourite anything goes kind of meals to cook, whether it’s bits and bobs from the bottom of the fridge, chicken, noodles, pork or beef, anything goes!

I’ve got some different salads to share with you, a couple of chicken dishes, some ideas with salmon and mackerel, and a very indulgent chocolate Easter treat!

Frozen green beans, broad beans and peas play a big part in a lot of my recipes. Even if you don’t have a freezer, a part used bag will last a few days in the fridge, you can even pickle them and they will last a few weeks. They marry well with a boiling of new potatoes and mint sauce, or a simple mustard butter using soft butter and 1 tsp mustard with a squeeze of lemon juice and pinch of sea salt. Add them to any crunchy salad bowl, pasta dish, soup or stir fry. Or mix with some cream cheese or crème fraiche, herbs and seasoning.

SPRING GREEN FATTOUSH

Traditionally made from toasted or fried pieces of pita bread, mixed greens and salad veg with a tangy lemony dressing. This salad is perfect for using up an odd leftover wrap, pita or flatbread. Bring a pan of water to the boil and add your choice of green beans or peas. Boil just for a minute or so, until tender then drain and sit in cold water, this keeps the colour and stops the cooking process to keep a nice crunch, drain again. Halve a piece of cucumber lengthways, scoop out the seeds and cut into half-moon shapes. Whisk together 2 tbsp olive oil, juice of half a lemon, ½ tsp sugar and a pinch salt and black pepper. Open up the wholemeal pitta bread into two pieces and cut into bite size pieces, dry fry in a pan to toast, oil can be used but not necessary. Finely chop any fresh herbs such as parsley, coriander, mint or chives. Don’t worry it you don’t have any, you can substitute with mint sauce out of a jar. Combine everything together with some crumbled feta cheese, season with a pinch of sal flakes and freshly ground black pepper to serve.

If you don’t have all the lemon and herb ingredients a great quick marinade or dressing is a bottle of Rapeseed Oil (The Yorkshire brand) infused with lemon, garlic, oregano and thyme!

SUPERFOOD TABBOULEH

Tabbouleh is a Middle Eastern herb salad using finely chopped fresh parsley and mint with bulghur wheat and a simple lemony dressing. Quinoa can be used instead, for a gluten free version. Simply chop your herbs and add whatever you like. For a superfood version use crunchy salad greens, avocado and soya or black beans. My favourite version is a combination of cooked puy lentils, spring onions and tomatoes, with a dressing of olive oil and lemon juice.

Serve with a simple dip made from natural yoghurt, crushed garlic, pinch paprika and squeeze fresh lemon juice.

We get through a lot of lemons and limes and often run out, so I keep a bottle of supermarket lemon and lime juice in, its convenient and not expensive. Likewise fresh mint or coriander aren’t always handy, a good dried leaf version works ok, or mint sauce from a jar.

ROAST RADISH, NEW POTATO AND MACKEREL SALAD

You can use any kind of pre-packed cooked mackerel, such as peppered, smoked, hot or plain. Either leave the potatoes whole or halve or quarter so that they are a similar size to the whole radishes, this ensures even cooking. Drizzle with olive oil and roast in the oven for about 30 minutes, tossing half way through, until golden and tender. Meanwhile make the dressing: whisk together 3 tbsp olive oil, 1 small crushed garlic clove, 3 tbsp natural yoghurt, juice ½ lemon, handful freshly chopped herbs such as parsley or dill. Allow the cooked radish and potato to cool a little, then toss together with the dressing. Flaked mackerel and some fresh salad greens.

SWEET SMOKY CHICKEN

This can be served in a number of ways: over rice with steamed veg, tossed in a stir fry or left overs can be used in a crunchy greens and chicken salad. For the recipe use 4 to 6 Chicken thighs, skin on, if you prefer chicken breasts that’s fine. For the sauce 1 tsp ground allspice 3 tbsp soft brown sugar 2 garlic cloves, crushed 1 tbsp rice vinegar 5cm piece of ginger, peeled and grated 1 tsp smoked paprika 3 tbsp olive oil Preheat the oven to 220 fan (or cook over the barbecue coals). Combine all the sauce ingredients and coat the chicken well. Leave to marinate in the fridge, preferably overnight, or at least half an hour. Place the chicken on a baking tray and cook for about 20 minutes until the chicken is cooked through, baste with the sauce half way through cooking. Once cooked the chicken will be dark in colour, sticky and delicious. Slice up and serve with rice, flatbreads or salad and pickles.

CUCUMBER SALSA

This is a lovely side with fishcakes, rostis, falafel, bhajis etc. ½ cucumber, halved, deseeded and finely sliced or chopped 2 spring onions, finely chopped ½ tsp sugar pinch chilli flakes 1 tsp mint sauce squeeze lemon juice Combine all the ingredients and season with salt and pepper to taste

INDIAN SALMON AND SWEET POTATO CAKES

Steam a large peeled and cubed sweet potato until tender. Then mash with a pinch of salt and 1tbsp curry paste. Flake a 180g tin of salmon into the potato with a handful of breadcrumbs and chopped coriander. Shape the mixture into four cakes and chill for 10 minutes. Shallow fry in a little light oil for about 3 minutes each side until golden and warmed through. Serve with some leafy greens, cucumber salsa and natural yoghurt.

SATAY CHICKEN WITH SPRING GREENS ROASTIES

This recipe uses a full 1kg pack of chicken thighs, but can easily be halved, or will freeze. 1kg chicken thighs, skin on and bone in 1kg Maris Piper potatoes, peeled and cut into large pieces 4 tbsp vegetable oil Any choice of greens such as spring onions, broccoli or Spring cabbage, finely sliced Coriander leaves and sliced red chilli to serve (optional) For the satay sauce 4 tbsp smooth peanut butter 1x 200g tin full fat coconut milk 1 tbsp soy sauce 1 lime, juiced 2 tbsp clear honey 2 tsp curry powder

Preheat the oven to 220 fan. Mix the satay sauce ingredients together. Place the chicken, skin side up in a roasting tin and coat in the sauce. Roast for about 45 mins, basting half way through, until the chicken is tender and the skin crisp. Meanwhile, simmer the potatoes in boiling water, drain after about ten minutes, leave to dry. Put the oil in a shallow roasting tray and pop into the oven for about 5 minutes until very hot. Add the drained potatoes, season with salt and black pepper and toss to coat in the hot oil. Roast for about 30 minutes or so until crispy and golden, turning half way through. Add the greens for the last 5 mins. The chicken and potatoes should finish cooking at the same time, serve with extra sliced spring onions, red chilli and coriander. If there is any cooking sauce left, it can be re-heated with some quick noodles for another day.

CARDAMON CHOCOLATE POTS

These are very rich and indulgent, with a lovely aromatic hint of cardamon. They only need to be made in small portions. I use small glass tumblers. These quantities (can easily be halved) make at least 4 pots, depending on size.

300ml double cream, plus extra for drizzling 12 cardamon pods 200g dark chocolate 25g butter 2 egg yolks, lightly beaten (save the whites and add to an omelette or scrambled egg)

Put the cream in pan. Crush the cardamon pods lightly to remove the seeds and pop them into the cream. Gently warm and remove before boiling point is reached. Set aside for about 20 mins for the flavour to infuse. Pour the cream through a sieve to remove the cardamon flecks, then pour back into the pan and warm. Finely chop the chocolate and add to the cream, off the heat, stir until melted. Add the butter in very small knobs and keep stirring to melt. Quickly but gently fold in the beaten egg yolks. Pour into small pots and allow to set in the fridge for about 4 hours. Drizzle with a little cream to serve.

Hopefully we will have a good Summer with lots of fine weather boating days. I’ll be back for the Summer edition, with a few extra’s along the way. In the meantime you can follow more recipes on my Facebook page Canal Cuisine.