4 Supper Ideas That Feel Like Spring

At last, the nights are really beginning to feel longer and there is a new lightness in the air, drizzle notwithstanding. Layers may still only be shed with caution and, indeed, day by day depending on the caprices of the weather, but something in our moods has lifted. And that, of course, has filtered into our kitchens and onto our plates. Finally emerging from our winter cocoon, we’re no longer reaching for slow-cooker stews and hearty bowls of Bolognese, and instead craving something altogether greener and a little more lively – dishes that still comfort, but with fresher flavours, herbs, citrus and the promise of the season ahead.

These are the suppers that are on the stove in our kitchen right now – we may not be in full salad mode just yet, but these strike that pleasing middle ground: sustaining enough for a chilly evening, yet bright enough to feel like a nod to spring.

Herby Spring Chicken Pot Pie

BBC Good Food


Yes, it’s still a pie. But it is, our taste buds keenly attest, a much lighter take on the classic, lifted with fresh herbs and seasonal greens. Still cosy, still deeply satisfying, but with a fresher edge that makes it feel right for this in-between time of year. We love the crunch of the filo pastry and the zinginess of the spring onions. Get the recipe.

Tarragon Salmon

Nigella Lawson


Simple, elegant, easy – and reliably delicious. Tarragon’s subtle aniseed note pairs beautifully with salmon, and the whole dish comes together quickly – ideal for a weeknight of a Sunday supper that leans more towards relaxed than laborious. The deliciously retro sauce gives all the comfort needed for when the nights turn chilly. Get the recipe.

Dosa-Spiced Potato Cakes With Quick Cucumber Pickle

Anna Jones


Have you been mashing potato with merry abandon over the last few months? Us too. For those moments when you’ve misjudged the quantities and end up with mountains of buttery mash (too often; we never learn), bookmark this recipe immediately. Fragrant spices, crisp edges and that sharp, refreshing pickle bring instant brightness. Comforting without heaviness, and particularly good when you want something vegetarian that still feels generous. It’s also great at any time of the day, as its creator Anna Jones, who first encountered it at breakfast in Cochin, southern India, attests. Get the recipe.

Gnocchi Traybake With Lemony Ricotta

BBC Good Food


Minimal effort, maximum payoff. Roasted gnocchi develop crisp edges while lemon and ricotta keep things light and spring-leaning – the sort of dish that feels utterly joyful without any need for fuss, frills or effort. Get the recipe.