Wild garlic chicken Kiev

This classic family favourite gets a gourmet makeover with a wild garlic butter filling and a crunchy panko breadcrumb coating

Nettle gnudi with wild pesto

These Italian dumplings are like light balls of ricotta gnocchi, or the filling for ravioli – use freshly foraged nettles for a simple sauce

Wild pesto

Transform your foraging finds into a tangy sauce with Parmesan, garlic, lemon and pine nuts – use fresh young nettles or wild garlic leaves

Wild garlic & nettle soup

Forage for some fresh spring greens and simmer with finely diced vegetables to make this vibrant, healthy, low-fat green soup

Wild garlic butter

This flavoured butter is extremely versatile – use to make garlic bread, in a chicken Kiev, or melted over a griddled steak or baked potato

Wild garlic butter on music paper bread

This delicate, super-thin bread is inspired by a Sardinian classic, carta di musica – serve with flavoured butter for a special starter or side

Roasted poultry, curry and coconut coat, with rice

It makes for an unlikely combination, but when a Pakistani chef moves to France, the results can be interesting! France-based Michelin-star chef Sylvestre Wahid exclusively shares with us one of his
French-Pakistani fusion creation’s.

Lighter Creamy vanilla rice pudding

Use semi-skimmed milk and half-fat crème fraîche to cut the calories and fat of this comforting childhood classic

Cabbage & red rice salad with tahini dressing

This Middle Eastern inspired vegetarian side dish is full of contrasting textures – ideal paired with griddled prawns, chicken, fish or halloumi

Spinach rice

Cook baby spinach with the rice to bring out the colour in this vegetarian side dish – perfect as part of a Greek Easter lunch

Grilled miso salmon with rice noodles

Glaze succulent salmon fillets, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main

Japanese-style mackerel rice bowl

This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon – ready in half an hour