Spring Recipes

24 April 2022 Hints & Tips

We have gathered some healthy spring recipes for you to try out!


Pasta Primavera

(4 portions)

What you need:

75g young broad beans (use frozen if you can't get fresh)

2 x 100g pack asparagus tips

170g peas (use frozen if you can't get fresh)

350g spaghetti or tagliatelle

175g pack baby leeks , trimmed and sliced

1 tbsp olive oil , plus extra to serve

1 tbsp butter

200ml tub fromage frais or creme fraiche

handful fresh chopped herbs (we used mint, parsley and chives)

parmesan (or vegetarian alternative), shaved, to serve


What to do:


Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.


Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.


Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.



Herby Spring Chicken Pot Pie

(4 portions)

What you need:

2 tbsp olive oil , plus a little extra for brushing over the pastry

bunch spring onions , sliced into 3cm pieces

250g frozen spinach

6 ready-cooked chicken thighs (or see tip, below)

350ml hot chicken stock

½ tbsp wholegrain mustard

200g frozen peas

200ml half-fat crème fraîche

½ small bunch tarragon , leaves finely chopped

small bunch parsley , finely chopped

270g pack filo pastry


What to do: 


Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.


Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.



Parmesan Spring Chicken

(4 portions)

What you need: 

1 egg white

5 tbsp finely grated parmesan

4 boneless, skinless chicken breasts

400g new potatoes , cut into small cubes

140g frozen peas

good handful baby spinach leaves

1 tbsp white wine vinegar

2 tsp olive oil


What to do: 


Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then in the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.


Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.