7 Spring Recipes From Our Favourite Chefs

Food & Drink, Recipes, Restaurants

11th March 2025 | By Andrea Pinto

There’s something about spring that makes us want to get into the kitchen. And if you’re looking for some inspiration, we’ve rounded some mouthwatering recipes from some of our favourite chefs in the city.

From an apple tarte tatin that makes the perfect spring dessert to an exquisite but super simple seafood dish, these recipes are tried and tested. Perfect for when you’re cooking for one or when you’ve got guests to impress, these are the ideal recipes to spruce up your spring cooking.

Nettle and Dandelion Frittata, Theo Randall

Method

1. Preheat the grill (broiler) to very hot.

2. With a pair of surgical gloves on, pick the leaves off the nettle stems until you have 1kg (2lb 4oz) of leaves. The best ones are the top two bunches as they tend to be the most tender. Set them aside.

3. Bring a large saucepan of salted water to a boil over a high heat. Add the picked 1kg (2lb 4oz) of leaves, bring the water back to a boil and boil the leaves for a further three minutes, until wilted.

4. Remove the leaves using a slotted spoon and transfer them to a colander to drain and cool (don’t refresh them in cold water as this will waterlog the nettles and dilute their characteristic flavour). Remove the tough end from the dandelion leaves with a small knife.

5. Add the leaves to the water, bring the water back to a boil and cook the leaves for 5 minutes, until tender. Drain them in a colander and leave them to cool to room temperature. Squeeze out any excess water from the nettles and dandelion leaves with kitchen towel. Don’t squeeze it dry – just so it’s not wet.

6. Chop the nettles and the dandelion each to a fine pulp and keep them separately to one side.

7. Heat 2 tablespoons of the extra-virgin olive oil in a large, non-stick, ovenproof frying pan over a medium heat. Add the onion, and fry it gently for 5 minutes to soften a little. Then, add the garlic, chilli and chopped leaves. Fry the mixture for 3 minutes, then check the seasoning and leave to one side.

8. Tip the soft goat’s cheese and milk into a large bowl. Using a whisk, beat the mixture to a smooth paste, then add the eggs and beat everything together well to combine. Add the sun-dried tomatoes, parmesan and finally the cooked onions and leaves. Mix well with a spoon so everything is nicely combined.

9. Place the frying pan back on a high heat and add the remaining two tablespoons of extra-virgin olive oil, tilting the pan so all edges have been coated in oil. Pour in the frittata mixture, then turn the heat down and cook gently for 5 minutes. After 5 minutes of cooking, the frittata should have been set on the bottom and still be a bit wet on top. Place the pan under the hot grill for a couple of minutes or until the top has set and has a little colour.

10. Tip the frittata out onto a chopping board and serve either hot or cold.

Astice & Panzanella, Alfredo Russo

3. Clean the lobster and place it on top of the chopped vegetables

4. Dress with a tangy Dijon mustard vinaigrette

5. Pair with a crisp white wine and enjoy the spring sunshine

Spaghetti Alle Vongole, Jack Stein

Method

1. Cook the pasta in a large pan of salted boiling water (around 1 teaspoon salt per 600ml water) for a couple of minutes under the packet instructions. 
 
2. Meanwhile, put the olive oil, garlic and chilli into a small pan and heat until the garlic begins to sizzle. Lower the heat and cook gently for 1 – 2 minutes until the garlic is soft.  Add the clams and a splash of white wine to help them steam open – this will take a few minutes. 
 
3. Once the pasta has cooked, combine with the clams, garlic, chilli and olive oil and stir through a handful of parsley. 
 
4. Top with more chopped parsley before serving generous portions in bowls. 

Pappardelle allo Scoglio, Alfredo Russo

1. Purge the clams and mussels and then cook them.

2. Meanwhile, cook the pappardelle pasta.

3.  Clean the shrimp and add them to clams and mussels together with some cherry tomatoes and garlic to form a light sauce.

4. Once the sauce is ready, finish cooking the pasta in the saucepan with the seafood sauce and adorn it with fragrant basil

Slow-cooked spiced lamb shoulder, Alistair Craig

Method

1. Blitz the spices and rub into the lamb. Cover and leave in the fridge for 24 hours.

2. In a hot pan colour the lamb all over then transfer to a roasting dish.

3. Bring the chicken stock to a boil and add to the dish.

4. Add the herbs, cover with paper and seal with tin foil.

5. Cook in the oven at 160°c for 3 hours approximately.

6. Once tender leave to rest for 15 minutes.

For the hummus

For the roasted red onion

Apple Tarte Tatin, Charles Hilton

Method

1. To make the caramel pour the sugar into a heavy-based pan and over a low heat allow it to melt and then caramelize.

2. When the caramel reaches a rich dark colour carefully add the butter. It is important to get the caramel dark enough but be careful not to let it burn.

3. Pour the caramel into a 20cm tin and allow to cool.

4. Peel, core and half the Granny Smith apples and arrange neatly, slightly overlapping each apple with the next ensuring all the caramel is covered.

5. Roll the puff pastry to half a centimetre and cut a disc 2/3 cm bigger than the dish. Cover the apples with the pastry and tuck the overlap around the apples.

6. Bake at 180°C for 25 – 30 mins or until the pastry is golden brown and the apples soft. Allow to cool, and turn out on
to your serving tray.

7. Serve the tarte tatin with creamy vanilla ice cream and Taylor’s 10-year-old Tawny port

Smoked Salmon Rillette

By Mark Malden

Method

1. Poach smoked salmon trim in milk from cold until it just simmers then remove from the heat and
allow to cool in the milk.

2. Once almost cooled take out and flake. Chill until completely cold.

3. Mix with all other ingredients thoroughly in a bowl and taste. Store in the fridge.