5. Freekeh risotto with spring greens
Freekeh is made from cracked, roasted green wheat. It works well for risotto, as the grains retain their bite when cooked. Make the most of seasonal greens with this light and creamy version.
6. Asparagus, saffron and almond pilaf
This asparagus, saffron and almond pilaf is a lovely spring dish, and a great alternative way to use asparagus. It comes into season on 24 April, but might be in the shops a bit earlier depending on the weather
