Cooked and raw ingredients combine in this green salad, where the idea is to use the recipe as a guide and follow your nose to the freshest spring produce you can find.

"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.

These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

Cooking the leek in the sopressa oil adds extra flavour to this Italianate spin on a bacon and egg roll. If spice isn't your thing, use flat pancetta in place of sopressa.

You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.

Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce - Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them

Pea, bean and shallot salad recipe - Blanch all peas and broad beans in a large saucepan of salted boiling water until bright green (30-40 seconds).

Tofu poke bowl with pickled carrot recipe - For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.

Cured leatherjacket with horseradish vinaigrette recipe - Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.