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

New potato & rosemary focaccia

This easy Italian-style loaf is inspired by the classic chip buttie – perfect as an alternative to a dinner party bread basket

Rhubarb ripple semi-freddo

Make the most of seasonal rhubarb in this attractive make-ahead dinner party dessert with ginger cordial, double cream and meringue

Chicken & new potato traybake

Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner

Easy vegan chocolate cake

This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts

Radish, lentil & mint salad

A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe