Author: Amy Riley

April brings those in-between days—sunshine in the afternoon, a chill in the evening. That’s exactly where a comforting bowl of roasted tomato soup comes in.

Using fresh tomatoes (or good-quality vine tomatoes), roasting them first brings out their natural sweetness and creates a rich, deep flavour that feels far more indulgent than it actually is.

Ingredients:

• 800g tomatoes (vine or cherry)
• 1 onion, chopped
• 3 garlic cloves
• Olive oil
• Salt & pepper
• Handful of fresh basil
• 500ml vegetable stock

Method:

1. Preheat oven to 200°C.
2. Place tomatoes, onion, and garlic on a tray. Drizzle with olive oil, salt, and pepper.
3. Roast for 25–30 minutes until soft and slightly caramelised.
4. Transfer to a pan, add stock, and simmer for 10 minutes.
5. Blend until smooth and stir in fresh basil.

Why it’s perfect for April:

Tomatoes are starting to come into season, and lighter, fresher meals begin replacing heavy winter dishes. This soup bridges the gap beautifully.

As we move into spring, tomatoes start to bring colour and freshness back into our kitchens. When roasted, they become sweet, rich and packed with flavour — making them the perfect partner for quality sausages.

This Roasted Tomato & Sausage Spring Traybake is simple, vibrant and ideal for busy evenings.

Ingredients:

• 8 quality pork sausages

• 400g cherry tomatoes

• 1 red onion, sliced

• 2 cloves garlic

• 1 tbsp balsamic vinegar

• Olive oil

• Fresh thyme or basil

• Salt & black pepper

Method:

1. Preheat oven to 190°C (fan 170°C).

2. Place sausages, tomatoes, onion and garlic into a roasting tray.

3. Drizzle with olive oil and balsamic vinegar. Season well.

4. Roast for 30–35 minutes until sausages are golden and tomatoes have softened and burst.

5. Finish with fresh herbs before serving.

The roasted tomatoes create a natural sauce that pairs beautifully with the sausages. Serve with crusty bread, pasta or buttery mash.

It’s comfort food — but lighter, brighter and perfect for March.

Mother’s Day in March is the perfect excuse to gather the family and cook something special. Why not treat Mum to a beautiful roast beef dinner made with quality ingredients?

Ingredients:

• Topside or sirloin joint

• Potatoes for roasting

• Carrots

• Broccoli

• Yorkshire pudding batter

• Gravy

Method:

1. Bring beef to room temperature before roasting.

2. Season generously and roast according to weight preference.

3. Roast potatoes in hot oil for extra crispiness.

4. Steam greens lightly to keep colour and bite.

Cooking a traditional roast is about more than the food — it’s about bringing everyone together and showing appreciation.

This year, make it personal. Set the table, open a bottle of wine, and celebrate properly.

Comfort food with a lighter twist — this Creamy Chicken & Leek Pie is ideal for those in-between winter and spring days.

Ingredients:

• 500g diced chicken breast

• 2 large leeks, sliced

• 1 onion, diced

• 300ml chicken stock

• 150ml double cream

• 1 tbsp flour

• Puff pastry

• 1 egg (for glaze)

Method:

1. Gently fry onion and leeks until soft.

2. Add chicken and cook until sealed.

3. Stir in flour, then gradually add stock and cream. Simmer until thickened.

4. Transfer to an oven dish, top with puff pastry and brush with egg.

5. Bake at 200°C for 25–30 minutes until golden.

Perfect served with spring greens or new potatoes.

As the days get lighter and we begin to welcome spring, there’s nothing better than a comforting, seasonal meal that’s simple to prepare but packed with flavour. This Spring Lamb & Rosemary Traybake is the perfect way to celebrate the new season.

Ingredients:

• 1 leg of lamb (bone-in or boneless)

• 1kg baby potatoes

• 3 carrots, chopped

• 2 red onions, cut into wedges

• 4 cloves garlic

• Fresh rosemary

• Olive oil

• Salt & black pepper

Method:

1. Preheat your oven to 190°C (fan 170°C).

2. Place chopped vegetables in a large roasting tray, drizzle with olive oil and season well.

3. Sit the lamb on top, rub with oil, salt, pepper and plenty of rosemary.

4. Roast for approximately 1 hour 30 minutes (depending on size), basting halfway through.

5. Rest for 15 minutes before carving.

Serve with seasonal greens for a beautiful Sunday lunch that feels light enough for spring but hearty enough to satisfy.

There’s something about lamb in March that feels traditional yet fresh — perfect for family gatherings or relaxed weekend dinners.