Spring

In Britain it always feels a little unsafe to say that Spring has sprung, as we tend to believe all too optimistically that a couple of blue-skied days mean that winter is behind us. No matter: the days are getting longer, and the chill less prevalent, and so - in the kitchen, at least - I am prepared to say it's Spring.

The first way to celebrate it is surely by making my Pasta Salad Primavera, though if you want you can always substitute the orzo pasta (which is served cold) with spaghetti served hot, and the vegetables likewise. Either way, this is a seasonal treat. And while it's true that I make Pasta alla Genovese all the year around, there is just something about the way the glorious scent of basil this dish emanates that makes it a joyous way to celebrate the Spring.

I can't help feeling that anything green feels right at this time of year, and although the Green Bean and Lemon Casserole is originally a Thanksgiving dish, it really is perfect for now. Serve alongside some new season's lamb or a simple roast chicken. But then, I feel anything with the zing of lemon gives a sprightly salute to the season. Chicken with Spring Onions, Chilli and Greek Yogurt - lemony chicken, no cook herby sauce - has been an old and beloved standby of mine, as has Lemon Risotto and Linguine with Chilli, Crab and Watercress. These are the kinds of dishes that, once made, immediately insist on becoming part of your repertoire. Since we're on lemoniness, I need to put in a plea here for my Little Lemon Puddings and Lemon Polenta Cake. The latter is gluten-free, and should you wish to make it dairy-free, too, then simply substitute 150ml light and mild olive oil for the 200g butter.

Not that I mean to imply you would want to serve them as dessert necessarily after the savoury lemon-infused offerings above. But pair them with some sweet, young seasonal lamb and you will find yourself a happy cook with happy diners. To this end, I feel I must suggest to you the Anglo-Asian Lamb Salad, which is one of my favourite Spring suppers, the Crispy Lamb Chops (which is my children's), and the recipe I borrowed, with enormous gratitude, from the great Anna del Conte, Lamb Cutlets with Chilli and Black Olives. And although I have broached the subject of the low-effort and high-rewards of my Warm Shredded Lamb Salad with Mint and Pomegranate in my Easter Recipes (and advise you anyway to look there as well), I can't help mentioning it in this context too. It's hard to think of a better Spring Sunday lunch, frankly.

More everyday - though in terms only of speed and ease not quality - are my Lamb Steaks with Rosemary and Port, and Lamb Patties with Hummus and Pitta. And I just must put in a word on behalf of the Roast Lamb for One. I roast a lamb shank (first marinated overnight with herby lemoniness) much as one would a leg of lamb, although it does funnily enough need longer cooking to make sure it becomes softly tender. I suspect this would easily run to a roast-for-two, but I always err on the side of overcatering. No news there, then.

For those eschewing meat, my Tarragon Salmon truly does say 'eat me now' - but then, alas, for me, pretty much any food always does - and it would only be right to mention the Tuna and Crab and Avocado Wrap. And I end with a recommendation for Corsican Omelette, which is one of the most uplifting ways to celebrate the season for me - golden egg, sweet and gooey with butter, with sharp goat's cheese and invigorating fresh mint. Breakfast, lunch, tea, supper, any time, this will put Spring in your step.

Lemon Risotto

This is comfort food on so many levels. For one, risotto has to be one of the most comforting things to eat ever. What's more, although everyone goes on about the finicketiness and crucial fine-tuning…

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Green Bean and Lemon Casserole

Strictly speaking, I don't think of this as a casserole, but I know that this is the traditional nomenclature; and, besides, I do sometimes serve the beans in one so it seems silly to quibble.

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Scallops With Thai Scented Pea Puree

I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside, the deep flavour of coriander and chilli and the sharpness of lemongr…

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Little Lemon Puddings

These uplifting, citrusy beauties are a quick-time, short-cut version of the traditional English canary pudding: instead of being steamed, these are baked in the oven, and the fact that you use shop-b…

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Corsican Omelette

Bear with me — as telephonists like to say — while I gush for a bit. This has to be the world's best omelette. I call it Corsican not because it stems from any in-depth research into, or indeed intima…

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Lamb With Rosemary and Port

I love the sort of dinner that you cook without any special effort but without sacrificing gratification. That's the thing really: cooking is simple; you can choose to complicate it, but there's no ne…

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Pappardelle With Lamb Ragu

‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with…

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Pasta With Ham, Peas and Cream

When my children were younger, this was always one of their favourite teas and is now one of their favourite suppers. It serves 2 or 3 children — double quantities for teenagers and above.

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Spinach, Avocado and Pumpkin Seed Salad

This is one of my favourite salads: superb with salmon; wonderful alone. If you don't have any pumpkin oil, simply replace both pumpkin and groundnut oils with good extra virgin olive oil.

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Warm Shredded Lamb Salad With Mint and Pomegranate

You do need to serve this lamb salad warm rather than cold (a bit of fat provides flavoursome lubrication at anything above room temperature; once cold we're talking congealed, waxy whiteness — not su…

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Aromatic Lamb Shank Stew

As with all stews, this is even better made in advance and reheated; for me, this only makes things easier.

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Butterflied Leg of Lamb With Bay Leaves and Balsamic Vinegar

A roast, boned, butterflied leg of lamb is just about the easiest, speediest way to cook a joint of meat. Plus, you dispense with all the difficult carving (I am an embarrassingly inept carver myself)…

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Beautifully simple and exceptionally flavoursome recipe, a real winner with a nice glass of wine.

Crispy Lamb Chops

The joy of these, particularly, is that they are wonderful eaten cold as well, their pink juiciness trapped within their eggy parmesan coating. If you don't have any stale bread to hand for making the…

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Hummus With Seared Lamb and Toasted Pinenuts

I love this combination of cool hummus, hot, lemony-sweet shards of meat and the waxy, resiny nuts.

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Lamb Cutlets With Chilli and Black Olives

No one does lamb cutlets better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful that…

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Lamb Patties With Hummus and Pitta

Think hamburger, Middle-Eastern style. And if this isn't enough of a come-on, think again. I am mad for these pitta-sandwiches smeared with hummus and stuffed with red onion, mint, shredded lettuce an…

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Roast Lamb for One

I know that I am often regarded as somewhat odd for cooking entire meals just for myself, alone. I wouldn't think of apologising. On the whole I am not someone either good with her own company or with…

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Linguine With Chilli, Crab and Watercress

You know, I'd eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before I realised it was, give or take, the River Cafe's recipe — by w…

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Chicken With Spring Onions, Chilli and Greek Yogurt

The sauce borrows from the idea of tsatsiki and all those Middle-Eastern yogurt salads — it is a cool, pungent accompaniment to the tender, but not strongly flavoured, chicken.

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Roquamole

Although I have called this incredible blue cheese and avocado dip roquamole, I actually make it with St Agur rather than Roquefort. But do feel free to use any blue cheese you want, of course, bearin…

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This is the best dip ever! Try it and you’ll be hooked for life.

Tarragon Salmon

I like my salmon almost sushi-coral and cooked for two minutes a side, but if you want yours less pink, then cook for three to four minutes a side and add some water to the vermouth mix, as the longer…

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Absolutely great! Loved everything about it. A great fast and easy dish to make.

For more Spring recipe inspiration, browse the rest of nigella.com.