Sweet and sour tempeh

Salmon fillets with buckwheat and asparagus

Stuffed butternut pumpkin with feta

Cauliflower risotto with brown butter prawns

Steamed mushroom and egg pots

Spring frittata

Porcini pepperleaf paté (Andrew Fielke)

Citrus quinoa salad with miso ginger dressing

Herbed mushrooms with pearl barley and roasted hazelnuts

Smoked honey and dill salmon

Stuffed Portobello mushrooms with caramelised Brussels sprouts

Beetroot, pear and blue cheese salad