4 spring cooking recipes for you to try this month

4 spring cooking recipes for you to try this month

It’s a great feeling when spring finally rolls around. To know that you’ve come through another winter, and you’ve got warmer and brighter days ahead. It’s also nice to switch up your weekly meal plan a bit, too. Spring cooking gives you the best of both worlds. The cool, breezy days are perfect for slow cooked stews with veggies, while on warm sunny days you can settle for a lighter meal of grilled meat and fish with a salad.  

Read on to find 4 delicious spring cooking recipes that put your FlavorStone Diamond or FlavorCast pan to good use. And remember, if you want to score extra healthy eating points, simply cook any of these dishes with a side order of seasonal vegetables. Spring is great for green veggies like purple sprouting broccoli, asparagus, spinach and spring greens. It’s also the season when beetroot, carrots and leeks are at their freshest and most nutritious – so get cooking!

Chicken pasta bake

What you need

4 glugs olive oil

1 finely chopped onion

2 crushed garlic cloves

2 x 400g tins of tomatoes

1 tsp sugar

6 tbsp mascarpone

4 chicken breast fillets, sliced into strips

300g penne pasta

80g grated cheddar

50g grated mozzarella

1 tbsp chopped parsley

How to cook

Heat half the oil in your FlavorStone Diamond pan and fry the onion until soft and brown

Add the garlic, stir for a minute then add the tinned tomatoes and sugar

Simmer until thickened, then stir in the mascarpone – season to taste

Next, fry the chicken pieces in a large frying pan until browned

Heat the oven to 220℃/200℃ fan/gas 7

Meanwhile boil the pasta for about 2 mins less than it says on the packet

Drain and toss with olive oil

Tip the pasta into your FlavorStone Diamond pan along with the chicken and mix into the sauce

Top with cheddar, mozzarella and parsley then bake until golden and gnarly

Serve your chicken pasta bake at the table in your FlavorStone Diamond pan

Parmesan spring chicken

What you need

1 egg white

50g grated parmesan

4 chicken breast fillets

400g cubed new potatoes

140g frozen peas

A big handful of spinach leaves

1 tbsp white wine vinegar

2 tsp olive oil

How to cook

Beat the egg white on a flat-ish plate with some seasoning

Grate the parmesan onto a separate plate

Dip the chicken into the egg white, then into the cheese

Once it’s nicely coated, griddle the coated chicken in your FlavorStone Diamond pan, over a medium heat until golden brown and cooked through – then set aside to rest somewhere warm

Boil the kettle and wipe out your FlavorStone Diamond pan with some kitchen towel

Then boil the potatoes for 10 mins, adding the peas for the last 2 mins

Toss the hot veggies with the spinach, vinegar and oil then season and serve up

Spring salmon with minty veg

What you need

750g thickly sliced new potatoes

750g frozen peas

3 glugs of olive oil

1 lemon

Small packet of fresh mint – just the leaves

4 salmon fillets

How to cook

Pre-heat the oven to 200℃/180℃ fan

Boil the potatoes in your FlavorStone Diamond pan for 4 mins, add the peas, bring to the boil then simmer for 3 mins – drain and keep warm

Blitz the olive oil, the zest and juice of the lemon, plus the mint leaves in a blender

Put the salmon into your FlavorStone Diamond pan, skin-side-down and heat until the skin starts releasing its oil

Pop the FlavorStone Diamond pan into the oven and bake the fish for 6-7 mins until cooked

Toss veggies in the dressing, pour over the fish and serve at the table in your FlavorStone Diamond pan

Slow cooked lamb stew

What you need

Olive oil

1kg of lamb shoulder, cut chunky

2 crushed garlic cubes

1 finely chopped onion

2 sprigs of thyme

4 carrots cut chunky

100g frozen peas

100g fresh green beans

How to cook

Brown the meat in some olive over a high heat in your FlavorCast Diamond pan

Remove with a slotted spoon and set aside onto a plate

Turn down the heat and fry the garlic and onion

Throw in the thyme, carrots, the lamb pieces and their juices, then cover with water

Slow-cook for 1½ hours, chucking in the peas and beans for the last five minutes

Season to taste and serve your slow cooked lamb casserole at the table in your FlavorCast Diamond pan – great with creamy mashed potato