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