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Five simple and mouthwatering recipes that make the most of spring's seasonal veg

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Spring is a land of plenty in vegetable terms, with spinach, rhubarb, artichoke, kale and spring greens bringing a fruitful harvest of flavours to our dinner plates.

Using Pinterest as inspiration, we've picked five of our favourite spring-time recipes that make the most of the UK's seasonal bounty.

Get creative in the kitchen and shop more locally than ever before with our selection of easy-to-make culinary delights:


Spinach salad with goat's cheese and balsamic vinaigrette

Nothing quite beats the subtle delight of a wholesome spring-time salad and this one really ticks all the boxes when it comes to taste.

Think crunchy spinach (with all its health benefits) and the crumbly tangy goat's cheese furnished with walnuts and craisins.

The recipe - via food blog Garnish With Lemon - really couldn't be easier. 


Rhubarb and honey tart

Is there any more wonderful prospect than rhubarb?

It looks beautiful and tastes delicious. 

Throw honey, orange, mixed nuts and pastry into the equation and hey presto - you have a gorgeous spring-time tart.

Give this recipe from BBC Food a whirl. 


Orecchiette with Savoy cabbage

This recipe has been doing the rounds on food blogs for a while and it's not hard to see why.

Orecchiette is one of those slightly off-radar types of pasta that makes for a truly classy dish.

Mixed in with spring greens and thinly sliced Savoy cabbage, and you'll have yourself a seasonal and picturesque treat. The lemon cashew cream sauce is an added bonus.

Try this version from vegenista.com.


Artichoke and spinach quiche

Artichoke and spinach are timeless companions come spring-time.

This quiche is crisp, creamy and light; perfect for an April weekend brunch.

The recipe featured here (on cookingwithawallflower.com) comes with garlic and melted cheese. Plus it's crustless, for those following a gluten-free plan. 


Roasted radishes with garlic and rosemary

Roasted radishes is one of the simplest and tastiest dishes around.

Roasting this spring-time veg brings out the flavour for a warm and pretty antipasto salad that works wonders as a side plate, bringing a pop of colour to your kitchen table.

And it's brilliantly flexible. Season with garlic and rosemary for a mellow texture, or dress with honey and white balsamic vinegar. Add in golden beets for a double whammy of seasonality. 

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