Tortillas with spicy tomato, fish and black beans.
Spring is all about new produce from fresh baby peas to broad beans, zucchini and the first berries and cherries. This week we make the most of young greens with an easy broad bean pasta and lamb with spring peas, mint and fetta.
Warm salads are a great way to make the transition between winter and summer foods – try the haloumi salad with dates and green chillies, then pack up the leftovers with pita bread for tomorrow's lunch.
On the weekend fish tortillas might need a bit of time to prepare but once everything is in place you can let your guests do the assembling.
Don't miss out on late season citrus – buy in bulk and make a big batch of marmalade.