On these spring days, when there is a scent of summer in the air, but the wind carries a slight chill, there is little better than a warming bowl of seasonal soup.

Ribollita is a famous Tuscan bread soup. You can use a variety of different vegetables that you have, with the core ingredients being the beans, kale and of course bread. The fennel and celery give a distinct depth.

The term en papillote is a technique of cooking where the food is enclosed in paper or foil and then cooked in the oven, steaming the fish while enveloping it in flavour and juices.

Cacio e Pepe is a simply delicious pasta dish. Meaning literally "cheese and pepper", it is the perfect combination of ingredients to make a perfect meal. 

A Greek inspired baked orzo dish, soaked in the juices of the chicken, fennel, olive and lemon. One to truly transport you to a Mediterranean island. 

A family favourite, a friatta is perfect for brunch, lunch and dinner. 

With a glut of pumpkins in the gardens at this time of year, we are championing them. Paired with creamy goat's curd and a favourite store cupboard staple, Laoganma's crispy chilli in oil.