This is just the kind of salad for a chilly January - full of wonderfully rich colour from the radicchio and lots of robust flavour. Try to use the leaves from at least two different types of radicchio if you can, just to give maximum interest of look and taste.

I love this for lunch - served with tomato bruschetta, where small tomatoes have been cooked through for barely 2 mins in olive oil, crushed garlic and anchovy - but this salad is also great as a side-dish to lamb or fish. 

Chargrilled vegetables are layered up inside a loaf along with mozzarella or burrata, fresh herbs and capers making this perfect for a summer’s picnicas it is so easy to transport. The vibrant colours as you slice it are their own blast of sunshine.

Radishes are so often eaten raw but take on a mellower flavour when cooked. This recipe makes use of their peppery leaves and partners with other seasonal highlights - new potatoes, fennel and wet garlic. It is great as a side dish for meat or fish.  

(When the wet garlic season is over, use three garlic cloves instead - crush then and add to the pan at the same time as the fennel.)

This beautiful flecked-green soup is a bowl of Spring flavours.  And like many a Spring day it can be warm or chilled.  For a heartier meal I like to serve the soup with slices of a strong, hard cheese on oatcakes.

This aillade of pestled walnuts, garlic and vinegar is mixed with warmed cannellini beans, chopped tomatoes and torn basil leaves to have as an accompaniment or a meal.  Serve it warm with a lamb chop and a handful of rocket; as a salad with watercress; add some slices of chorizo sausage fried just long enough to release their oils; or pile onto toast.