6 Spring Recipes From Our Favourite Chefs

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 up some mouthwatering recipes from some of our favourite chefs in the city.

From a seafood linguine that is perfect for a spring dinner to an exquisite but super simple asparagus soup, 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.

Chermoula Lamb Chops + Mint Yoghurt

Farmer J

Method

1. Place the lamb chops in a bowl and pour over the chermoula marinade, making sure each chop is fully coated. Cover and refrigerate for at least 1–2 hours, or overnight if you’ve planned ahead. 

2. While the lamb is marinating, make the yoghurt sauce. In a small bowl, mix the Greek yoghurt, fresh mint, garlic, lemon juice, and olive oil until smooth. Season with salt and pepper, then taste and adjust if needed. Stick it in the fridge until ready to serve, to let the flavours mingle.

3. If using an oven, preheat it to 220°C fan (240°C/465°F). If using a grill, fire it up to a medium-high heat. If using charcoal, light the coals and let them burn down until glowing with a light layer of ash.  

4. If grilling or barbecuing, brush the grill grates with olive oil to prevent sticking. Remove the lamb from the marinade,  letting the excess drip off. Place the chops on the grill and cook for 4–5 minutes on each side for medium-rare, or 6–7 minutes on each side for medium. They should be browned and lightly charred on the outside. To roast in the oven, set a wire rack over a roasting tray, brush with oil, and place the chops on top. Roast for 10–12 minutes, turning halfway through, until cooked to your liking. 

5. Once done, let the lamb rest for 5 minutes to keep it juicy. Spread the mint yoghurt sauce on a platter and arrange the chops on top. Scatter over fresh mint leaves and serve with plenty of lemon wedges for an extra tangy hit. 

Spicy Prawn Fritters with Allioli

José Pizarro

Method

1. For the prawn fritters, mix the prawns with the lime juice, onion, chillies, shallot, coriander, and spring onion. Leave in the fridge overnight.

2. Just before you’re ready to cook the prawns, add the cornflour and egg to the mixture. Season with salt and pepper.

3. For the allioli, put the egg yolk, garlic, and salt in a food processor and blitz on medium speed for 3-4 minutes, until creamy. With the motor still going, add the sunflower oil and olive oil in a slow, steady stream, until the sauce is emulsified. Towards the end, once the mix has started to come together, you should be able to add it a little faster. Stir in the lemon juice, then set aside (or cover and put in the fridge, where it will keep for up to 5 days).

4. Just before you’re ready to cook the prawns, stir the cornflour and egg into the prawn mixture and season. Heat a good amount of oil in a deep-fat fryer (or high-sided frying pan) to 170°C. Working in batches of 4, to not overcrowd the fryer, drop tablespoons of the prawn batter into the hot oil and fry for two mins, until golden brown. Drain the cooked fritters on kitchen paper and keep warm in a low oven while you fry the remaining batter.

5. Serve the fritters hot with a garnish of chopped coriander and a bowl of allioli for dipping.

Grilled Asparagus with Leek Purée, Peas & Mushroom

Chef Luca Mastrantoni, Ekstedt at The Yard

1. Preheat a grill pan or stovetop grill over medium-high heat. Place the whole leeks directly on the grill and cook, turning occasionally, until softened and lightly charred on the outside. Once soft, let them cool, then peel off the charred outer layers and cut the tender insides into small pieces. Blend with a little oil (about 10g), some of the lemon juice, and 30g of water until smooth. Add more water if needed to reach a purée consistency, then season with salt to taste. Spread the leek purée onto the base of each serving plate.

2. Peel the lower stalks of the asparagus to remove any woody texture and trim about 2cm from the ends. Cut off the asparagus tips and set them aside, then slice the remaining stalks into small (0.5cm) pieces.

3. Clean the St George mushrooms with a brush to remove any soil, then cut them into quarters. Heat a dry non-stick pan or grill pan over medium heat and cook the mushrooms, stirring occasionally, until they start to soften. Add the sliced asparagus, asparagus tips, and fresh peas, cooking for another 1-2 minutes to keep the asparagus slightly crunchy. Season with a little salt.

4. For the dressing, whisk the remaining lemon juice with the oil and a pinch of salt. Lightly dress the frisée salad, watercress, and sea fennel with a bit of the dressing.

5. To assemble, place the grilled vegetables on top of the leek purée, then finish with the dressed herbs and a final drizzle of the lemon dressing before serving.

King Prawn & Crayfish Linguine

Chef Allwyn Dias, Eastway Brasserie at Andaz London Liverpool Street

Method

1. Prepare the Pasta – Bring a large pot of salted water to a rolling boil. Add the Linguine and cook until al dente (approximately 3–4 minutes for fresh pasta or according to package instructions for dried pasta). Reserve a cup of pasta cooking water before draining.

2. Build the Base Flavour – Heat a wide sauté pan over medium heat. Add olive oil, followed by the sliced garlic and shallots. Gently sweat until soft and fragrant without browning.

3. Cook the Seafood – Add the king prawns to the pan and sauté for 1–2 minutes until they begin to turn pink. Stir in the cherry tomatoes and cook briefly until they soften and release their juices.

4. Create the Sauce – Add the seafood bisque and a small ladle of the reserved pasta water. Stir gently to form a silky, aromatic sauce. 

5. Combine with Pasta – Transfer the cooked linguine directly into the pan. Toss carefully to coat the pasta evenly in the sauce, adding more pasta water if needed to achieve a light, glossy consistency.

6. Finish with Crayfish – Add the crayfish meat at the final stage and gently fold through the pasta, allowing it to warm without overcooking.

7. Season & Plate – Season with salt and freshly cracked black pepper to taste. Serve immediately in a warm pasta bowl and garnish with fresh rocket leaves for colour and freshness.

Chef’s Tip

For added depth of flavour, finish the dish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon just before serving. A light sprinkle of chopped parsley or chives can also enhance presentation.

Asparagus Soup

Aurelien Dupont, The Montagu Kitchen at Hyatt Regency London – The Churchill

1. Sautée the onions with the butter, add the potatoes and the double cream, cook in medium heat till potatoes are soft.

2. When potatoes are soft, add the asparagus and cook until soft, without losing the colour (roughly 5 minutes is enough, depending on how thin the asparagus is sliced).

3. Blanch the spinach separately for 30 seconds, then place it straight in ice water.

4. Blitz everything together, then check seasoning.

5. Serve and garnish with Crème Fraiche.

Chelsea Buns

Chef Matthew Jones, Bread Ahead

Recipe taken from order up!, £15, by Square, available at orderupsquare.com

Method

1. Mix the flour, salt, and sugar together in a bowl until combined. Rub the butter in using your fingertips. Bake for a further 8 minutes.

2. Put the milk, yeast, lemon zest, and egg yolk into a bowl and whisk until the yeast has dissolved. Add to the dry ingredients and form a dough using a scraper.

3. Transfer to a flourless surface and knead for 8 minutes. Using the scraper, fold the dough over on itself and repeat.

4. When you have a smooth elastic dough, return it to the bowl. Cover the dough and prove for 1 hour at room temperature.

5. For the filling, get your melted butter ready.

6. Mix your soft light brown sugar, mixed spice, currants, and allspice together in a bowl.

7. Tip your dough onto a lightly floured surface and use a rolling pin to roll into a square that’s 45cm long, 45cm wide and 2mm thick.

8. Use the rolling pin to create a thin lip (5cm wide) along the bottom edge of your dough – this should be 1mm thick.

9. Brush the whole surface with the melted butter, then sprinkle all except the bottom lip with the sugar currant filling. Roll into a tight roll, then, with a sharp knife, cut into 12 equal pieces.

10. Line a tray with baking paper and place the dough onto the tray (make three rows of four). Cover with oiled cling film and prove for 40–45 minutes at room temperature.

11. Place your tray in a preheated oven at 200˚C/180˚C fan and bake for 12 minutes. Turn your tray halfway through the baking time.