April recipes

White chocolate panna cotta with stewed rhubarb

This classic, creamy dessert is enriched with white chocolate, which provides a perfect contrast to the sharpness of the rhubarb.

Asparagus

Thin, young asparagus shoots are packed with nutrients and are prized for their deep savoury flavour and tender texture once cooked. Not to be confused with white asparagus – which are cut before they breach the surface and become green – they have a short season in the UK, from spring to early summer. Here’s how with our best asparagus recipes.

Asparagus and anchovy pasta with fennel seed pangrattato

It’s the crunchy fennel seed pangrattato topper that really makes this dish sing. A simple yet delicious asparagus spaghetti recipe, it's ready and on the table in less than 30 minutes.

Chives

Chives, part of the allium family, have a bright, fresh oniony flavour, a little like baby leeks or baby spring onions. They’re best very finely chopped and stirred through dishes at the end, sprinkled into dressings or used as a garnish just before serving.

Wedge salad with blue cheese and chive dressing

Make the most of Little Gem lettuces in this gluten-free salad. It would be great served with a crispy skinned, soft-in-the-middle baked potato.

Boiled pork and chive dumplings

Make your own boiled pork and chive dumplings in just 45 minutes. Soft and pillowy, they're best served with soy sauce, chiu chow chilli oil and chopped chives.

Soured cream and chive potato scones

Tattie scones, a classic Scottish comfort food, are made using floury potatoes, soured cream and fresh chives. Serve with crispy bacon and roasted tomatoes.