April Seasonal Eating

Fruit: Southern Hemisphere • Vegetables: Southern Hemisphere • Fruit: Northern Hemisphere • Vegetables: Northern Hemisphere

Fruit: Southern Hemisphere

Dinner: Sarah Hobbs’ Roast Chicken with Apple Stuffing • Dessert: Emma Lewis’ Sticky Toffee Apple Pudding • Something Extra: Tracy Rutherford’s Golden Syrup Apple Doughnuts	Breakfast: Sarah Hobbs’ The New Avo Toast • Salad: Maria Elia’s Avocado Salad • Light: Love and Lemon’s Avocado Vegetable Summer Rolls	Breakfast: Meg Yonson’s Chunky-Monkey Banana Bread Granola • Decedent: Nigel Slater’s Chocolate Muscovado Banana CakeChocolate Muscovado Banana Cake • Something different: Petrina Verma Sarkar’s Gulgulas (Indian Banana Fritters)
Dessert: Somewhere over the Kitchen’s Chestnut Mousse Cake with Sour CherriesChestnut Mousse Cake with Sour Cherries • Main: Jane Hornby’s Italian Sausage and Chestnut Pasta • Starter: Wholesome Cook’s Chestnut and Mushroom Soup	Canning: Justin North’s Spiced Cumquat Chutney • Dessert: Linda Peek’s Cumquat and Almond Cake • Something different: James Grant and Alex Elliott-Howery’s Pickled Cumquats	Savoury: Custard Apples Australia’s Thai Red Curry of Chicken and custard Apple • Something cold: End of the Fork’s Custard Apple Sorbet • Something warm: Woolworths’ Baked Custard Apple CrumbleBaked Custard Apple Crumble
To pair with cheese: Food to Love’s Feijoa Paste • Comfort: The Kiwi Country Girl’s Feijoa Crumble Slice • Something different: Amanda Laird’s Feijoa Strudel	Main: Warren Mendes’ Smoked Chicken and Fig Salad • Dessert: Katie Quinn Davies’ Sticky Fig and Pecan Pudding with Toffee Sauce • Baking: Turntable Kitchen’s Fig, Mint and Honey Galette	Starter: Food Daydreaming’s Prawn-Stuffed Avocados with Finger Limes • Seafood: Delicious’ Oyster, Finger Lime and Ginger • Dessert: Delicious Everyday’s Mojito Cheesecake Parfaits with Finger Lime Caviar
Breakfast: Not enough Cinnamon’s Baked Grapefruit with Maple Syrup And Cinnamon • Side: No Recipe’s Grapefruit Guacamole • Dressing: La Domestique’s Winter Grapefruit Salad with Citrus-Ginger Vinaigrette	Appetiser: Zach Desart’s Spicy Grape-Ricotta Crostini • Something different: Cara’s Cravings’ Salmon with Red Grape Agrodolce • Snack: Michel Richard’s Chocolate Grapes	Drinks: Mama Latina Tips’ Guava Agua Fresca • Something different: Petrina Verma Sarkar’s Indian Guava Cheese • Dessert: Ruth Cousineau’s Guava and Cream Cheese Pastry
Breakfast on the Go: Michelle Southan’s Kiwifruit, Lime and Coconut Muffins • Something Different: The Healthy Foodie’s Kiwi Avocado Salsa 0ver Rare Tuna Steak • Frozen Treat: Food with Feeling’s Kiwi Watermelon Fruit Popsicles	Savoury: Recipe Tin Eats’ Lemon Chicken Salad • Something different: Miranda Payn’s Gnocchi with Burnt Butter, Lemon and Basil • Dessert: Pretty Simple Sweet’s Lemon Tart	Flavour enhancer: Delicious’ Chilli Lime Salt • Side: Martha Stewart’s Chili-Lime Roasted Butternut Salad • Dinner: BBC Good Food’s Lime and Coconut Dhal
Classic: Rainbow Nourishment’s Upside-Down Mandarin Orange Cake • Comfort: O Tama Carey’s Warm Mandarin Pudding • Something Different: Sarah Hobbs’ Dark Choc Whole Mandarin Cake	Traditional: Adam Liaw’s Honey-Poached Nashi Pears with Cinnamon Chantilly • Comfort: Ian Parmenter’s Nashi and Macadamia Crumble • Something different: Sarah Hobbs’ Nashi Chicken Waldorf Bruschetta	Savoury: Taste of Home’s Roasted Citrus and Herb Turkey • Sweet: Taste.com.au’s Little Orange Polenta Cakes • Drinks: Barbara Rolek’s Orange Mint Tea
Light: Good Food’s Passionfruit Mousse • Decadent: Donna Hay’s Passionfruit Tart • Something different: Lisa Featherby’s Passiona Granita Jellies	Savoury: Olive’s Griddled Pear, Rocket and Prosciutto Salad • Sweet: Sally’s Baking Addiction’s Maple Vanilla Baked Pears • Classic: Season and Suppers’ Italian Pear Almond Cake	Savoury: Taste of Home’s Pecan-Coconut Crusted Tilapia • Sweet: Casey Elsass’ 3-Ingredient Maple-Pecan Fudge • Something different: Chocolate with Grace’s Chocolate Turtle Cookies
Breakfast: Monica Pinto’s Spiced Persimmon Jam • Baking: Natasha’s Kitchen’s Persimmon Bread • Savoury: Preppy Kitchen’s Persimmon Salad	Savoury: Sweet and Savoury Pursuit’s Pistachio Crusted Salmon • Sweet: Christine Manfield’s Cardamom Pistachio Cookies • Something different: Shelly Westerhausen’s Leek and Potato Galette with Pistachio Crust	Drinks: Natalie Oliva’s Pomegranate White Tea Fizz • Dessert: Family Style Food’s Pomegranate Panna Cotta • Dressing: Simply Recipes’ Homemade Pomegranate Molasses
To pair with cheese: Elise Bauer’s Membrillo (Quince Paste) •Traditional: David Lebovitz’s Rosy Poached Quince • Something different: Valli Little’s Quincemisu	Drinks: Diana Andrews’ Rambutan Mojito • Dinner: Jake Cohen’s Summer Rambutan Curry • Dessert: Delicious’ Mango and Rambutan Crumbles with Cardamom Ice Cream	Savoury: Olia Hercules’ Pan-Fried Mackerel Sandwich with Rhubarb Coleslaw • Sweet: The Seaside Baker’s Quick Rhubarb Cake • Treat: Maggie Beer’s Rhubarb Crumble
Dinner: NZ Woman’s Weekly’s Sesame Pork with Tamarillo and Ginger Chutney • Dessert: Jess Sly’s Poached Tamarillos in Honey and Vanilla Syrup • Something Different: Delicious’ Baked Ricotta with Poached Tamarillos	Savoury: Mary Cadogan’s Grilled Aubergines with Spicy Chickpeas and Walnut Sauce • Sweet: Taste of Home’s Walnut Toffee Tart • Slice: Anneka Manning’s Classic Walnut Brownies

Vegetables: Southern Hemisphere

Dip: Minimalist Baker’s Roasted Beet Hummus • Starters: Adam Bush’s Roast Beetroot Soup with Caramelised Onion and Blue Cheese Toasts • Salad: Not Quite Nigella’s Farro, Beetroot & Beet Green Salad	Stir-Fry: My Recipes’ Bok Choy and Mushroom Stir-Fry • Vegetarian: Feasting at Home’s Black Pepper Tofu with Bok Choy • Side: The Forked Spoon’s 10-Minute Garlic Bok Choy Recipe	Soup: Cafe Delites’ Easy Broccoli Cheese Soup • Main: Bon Appetit’s Sheet-Pan Chicken Meatballs and Charred Broccoli • Side: Emma Knowles and Lisa Featherby’s Broccoli and Spring Onion Slaw with Buttermilk Dressing
Salad: Cathie Lonnie’s Warm Winter Salad with Honey Balsamic Dressing • Noodles: Warren Mendes’s Brussels Sprouts with Soba Noodles and Fish Sauce Vinaigrette • Side: Molly Baz’s Roasted Brussels Sprouts with Warm Honey Glaze	Main: Kim Coverdale’s Cabbage Rolls with Rice and Mince Filling • Side: Inspired Taste’s Lemon Garlic Sauteed Cabbage • Something Different: The Wholesome Fork’s Indian Cabbage Potato Curry	Salad: Silvia Colloca’s Roast Capsicum Salad • Vegetarian: Kayla Itsines’ Vegetarian Stuffed Capsicums • Chicken: Neil Perry’s Italian Chicken with Capsicum and Summer Tomatoes
Soup: Delicious.com.au’s Carrot and Maple Syrup Soup • Salad: Good Food Magazine’s Roasted Carrot, Rocket and Lentil Salad • Side: The Recipe Critic’s Roasted Brown Butter Honey Garlic Carrots	Main: Half Baked Harvest’s Better than Takeout Kung Pao Cauliflower • Side: Minimalist Baker’s Quick Crispy Cauliflower • Something different: Neil Perry’s Whole Roasted Cauliflower with Lemon and Mustard	Soup: Feasting at Home’s Simple Celery Soup • Vegetables: Elise Bauer’s Celery Stir Fry • Dinner: Adam Liaw’s Stir-Fried Pork and Celery
Sauce: Monkey Mom’s Delightfully Hot Chili Pepper Sauce • Side: Spice the Plate’s Pan-Seared Green Chili Pepper • Seafood:Nigella Lawson’s Shrimp with Garlic and Chili Pepper	Drinks: Cooking Light’s Cucumber-Lime-Lavender Spritzer • Salad: Cookie and Kate’s Gaby’s Cucumber Salad • Something different: Hannah Klinger’s Chopped Israeli Salad	Canning: Chopstick Chronicles’ Pickled Daikon (Tsukemono) • Side: Cooking on the Weekend’s Spicy Roasted Daikon French Fries • Something different: Woonheng’s Pan-Fried Daikon Buns
Something different: The Mediterranean Dish's Greek-Style Braised Eggplant • Classic: Guy Grossi’s Eggplant Parmigiana • Vegetarian: Minimalist Baker’s Moroccan Lentil-Stuffed Eggplant	Salad: Jill Dupleix’s Fennel, Pear and Parmesan Salad • Comfort: Minimalist Baker’s Curry-Roasted Fennel Salad with Rosemary Tahini Dressing • Side: Sweet Paul Magazine’s Tuscan Braised Fennel	Traditional: Good Food’s Gai Lan with Oyster Sauce • Seafood: Chrissy Freer’s Pepper and Garlic Prawns with Gai Lan • Stir-fry: Christine Gallary’s Gai Lan and Shitake Stir-Fried Brown Rice
Comfort: Lena Abraham’s Garlicky Spaghetti • Main: Salt and Lavender’s Creamy Garlic ChickenCreamy Garlic Chicken • Something different: Barney Desmazery’s Wild Garlic and Nettle Soup	Drinks: Cookie and Kate’s Fresh Ginger Tea • Main: Budget Bytes’ Sticky Ginger Soy Glazed Chicken • Sweets: The Daring Gourmet’s Candied Ginger	Side: Taste of Home’s Lemony Almond-Feta Green Beans • Comfort: BBC Food’s Green Bean Mac ’n’ Cheese • Something different: Chris Morocco’s Blistered Green Beans with Garlic
Condiment: Sarah Cook’s Kale Pesto • Fritters: Real Smart Mom’s Kale and Bacon Cakes • Side: Sheela Prakash’s Easy Skillet Kale with Lemon And Garlic	Soup: Once Upon a Chef’s Potato Leek Soup • Chicken: Foodie Crush’s 30-Minute Creamy Mushroom and Leek Chicken Breasts • Vegetarian: Olive Magazine’s Leek and Farro Risotto with Toasted Hazelnuts	Salad: Marcus Nilsson’s Green Goddess Cobb Salad • Stew: Stefano Manfredi’s La Vignarola • Something different: Rachel Khoo’s Vietnamese Lettuce Cups with Fish Parma FingersVietnamese Lettuce Cups with Fish Parma Fingers
Pasta: Pinch of Yum’s Creamy Garlic Herb Mushroom Spaghetti • Curry: Jamie Oliver’s Mushroom Curry • Side: Café Delites’ Garlic Mushrooms	Mediterranean: Maria Benardis’ Baked Chicken with Okra • Indian: My Heart Beets’ Crispy Indian Okra • Southern: Diana Rattray’s Southern-Style Okra with Tomatoes and Rice	Pasta:Samantha Seneviratne’s Caramelised Onion Pasta • Chicken: Lauren Miyashiro’s French Onion Chicken • Side: Tyler Florence’s Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
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Topping: Dana Velden’s Italian Gremolata • Side: Samira Saab’s Tabbouleh • Main: Emma Knowles’ Linguine with Walnut-Parsley Pesto	Baked goods: Me and Mr Jones’ Sweet Parsnip Loaf • Soup: Alasully’s Pureed Parsnip and Cardamom Soup with Caramelized Shallots • Something different: Delicious Everyday’s Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples	Side: Serious Eats’ The Best Crispy Roast Potatoes Ever • Popular: Food Network Kitchen’s Loaded Baked Potato Casserole • Something different: Molly Stevens’ Mini Herbed Pommes Anna
Salad: Healthy Home Café’s Roasted Pumpkin Salad • Main: Colin Fassnidge’s Roasted Butternut Pumpkin with Herb Oil and Goat's Cheese • Side: Not Quite Nigella’s Roast Pumpkin with Feta and Honey	Soup: Half Baked Harvest’s Herby French Shallot Soup • Side: Barefoot Contessa’s Caramelised Shallots • Main: Good Food’s Shallot Tatin	Healthy: Shannon Harley’s Harissa Chickpeas with Silverbeet • Comfort: Gourmet Traveller’s Potato, Leek and Silverbeet Gratin • Something different: Kim Coverdale’s Creamy Silverbeet Soup
Snack: Lena Abraham’s Ultimate Spinach Artichoke Dip • Curry: Budget Byte’s Indian Style Creamed Spinach • Side: Catalyst’s Garlic Mushrooms and Spinach	Side: Fuss Free Flavours’ Swede Chips with Sticky Mustard Dressing • Something different: Sophie Godwin’s Swede Gnocchi with Crispy Sage • Snack: Abel and Cole’s Spiced Swede Cakes	Soup: AWW Food’s Sweet Corn Veloute with Chilli Ciabatta Crisps • Main: Pinch of Yum’s Sweet Corn and Zucchini Pie • Side: Jamie Oliver’s Stir-Fried Corn with Chilli, Ginger, Garlic and Parsley
Comforting: Minimalist Baker’s Mediterranean Baked Sweet Potatoes • Salad: Delicious Team’s Roasted Sweet Potato Salad with Chilli Mayo, Coriander and Crispy Chorizo • Main: Kyle Boyce’s Sweet Potato Cakes with Poached Eggs	Soup: Olive Magazine’s Mussel and Tomato Chowder • Pastry: Mandy Biffin’s Open Tomato and Caramelised Onion Pies • To share: Yotam Ottolenghi’s Tomato, Chard and Spinach with Fried Almonds	Comfort: Matthew Tomkinson’s Turnip, Bacon and Gruyère Gratin • Noodles: Sarah Cook’s Crispy Salmon with Turnip, Mandarin and Noodle Salad • Classic: Cheryl Slocum’s Braised Turnips with Greens
Baked: Minimalist Baker’s Vegan Zucchini Gratin • Main: Recipe Tin Eats’ Crispy Zucchini Fritters • Side: Damn Delicious’ Baked Parmesan Zucchini

Fruit: Northern Hemisphere

Dinner: Sarah Hobbs’ Roast Chicken with Apple Stuffing • Dessert: Emma Lewis’ Sticky Toffee Apple Pudding • Something Extra: Tracy Rutherford’s Golden Syrup Apple Doughnuts	Breakfast: Sarah Hobbs’ The New Avo Toast • Salad: Maria Elia’s Avocado Salad • Light: Love and Lemon’s Avocado Vegetable Summer Rolls	Breakfast: Meg Yonson’s Chunky-Monkey Banana Bread Granola • Decedent: Nigel Slater’s Chocolate Muscovado Banana CakeChocolate Muscovado Banana Cake • Something different: Petrina Verma Sarkar’s Gulgulas (Indian Banana Fritters)
Savoury: Alice Storey and Emma Knowles’ Roast Duck with Cherries and Roast Kipfler Potatoes Classic: Hristina Minic’s Sour Cherry Strudel Dessert: Kerri Worner’s Cherry Custard Tart	Canning: Justin North’s Spiced Cumquat Chutney • Dessert: Linda Peek’s Cumquat and Almond Cake • Something different: James Grant and Alex Elliott-Howery’s Pickled Cumquats	Breakfast: Not enough Cinnamon’s Baked Grapefruit with Maple Syrup And Cinnamon Side: No Recipe’s Grapefruit Guacamole Dressing: La Domestique’s Winter Grapefruit Salad with Citrus-Ginger Vinaigrette
Drinks: Mama Latina Tips’ Guava Agua Fresca • Something different: Petrina Verma Sarkar’s Indian Guava Cheese • Dessert: Ruth Cousineau’s Guava and Cream Cheese Pastry	Breakfast on the Go: Michelle Southan’s Kiwifruit, Lime and Coconut Muffins • Something Different: The Healthy Foodie’s Kiwi Avocado Salsa 0ver Rare Tuna Steak • Frozen Treat: Food with Feeling’s Kiwi Watermelon Fruit Popsicles	Savoury: Recipe Tin Eats’ Lemon Chicken Salad • Something different: Miranda Payn’s Gnocchi with Burnt Butter, Lemon and Basil • Dessert: Pretty Simple Sweet’s Lemon Tart
Flavour enhancer: Delicious’ Chilli Lime Salt • Side: Martha Stewart’s Chili-Lime Roasted Butternut Salad • Dinner: BBC Good Food’s Lime and Coconut Dhal	Classic: Rainbow Nourishment’s Upside-Down Mandarin Orange Cake • Comfort: O Tama Carey’s Warm Mandarin Pudding • Something Different: Sarah Hobbs’ Dark Choc Whole Mandarin Cake	Savoury: Taste of Home’s Roasted Citrus and Herb Turkey • Sweet: Taste.com.au’s Little Orange Polenta Cakes • Drinks: Barbara Rolek’s Orange Mint Tea
Savoury: Olive’s Griddled Pear, Rocket and Prosciutto Salad • Sweet: Sally’s Baking Addiction’s Maple Vanilla Baked Pears • Classic: Season and Suppers’ Italian Pear Almond Cake	Retro: Peter’s Food Adventures’ Pineapple Fried Rice Easy entertaining: Lena Abraham’s Hawaiian Chicken Skewers Cocktail: Colleen Graham’s Bahama Mama	Veggie salad: Alex Lau’s Pomelo Salad with Chile, Lime, Peanuts, and Coconut Seafood salad: Neil Perry's Asian Prawn and Pomelo Salad Drinks: Kelly Crambula’s Pomelo and Basil Cocktail
Savoury: Olia Hercules’ Pan-Fried Mackerel Sandwich with Rhubarb Coleslaw • Sweet: The Seaside Baker’s Quick Rhubarb Cake • Treat: Maggie Beer’s Rhubarb Crumble	Dessert: Gourmet Travellers’ No-Bake Strawberry Crème Fraîche Cheesecake Something for summer: David Lebovitz’s Roasted Strawberry-Miso Ice Cream

Vegetables: Northern Hemisphere

Starter: Bill Granger’s Artichoke and Pecorino Bruschetta • Classic: Gimme Some Oven’s Roasted Artichokes • Something different: Half Baked Harvest’s Spinach and Artichoke Stuffed Soft Pretzels	Accompaniment: Gjusta's Green Harissa • Salad: Cooking Light’s Lemony White Bean-and-Arugula Salad • Pasta: Charlyne Mattox’s Gemelli With Shrimp, Arugula, and Feta	Appetiser: Cafe Delites’ Cheesy Garlic Roasted Asparagus Salad: John Torode’s Super Spring Salad Savoury: Taste Magazine’s Roast Chicken, Brie and Asparagus Tart
Breakfast: Sarah Hobbs’ The New Avo Toast • Salad: Maria Elia’s Avocado Salad • Light: Love and Lemon’s Avocado Vegetable Summer Rolls	Dip: Minimalist Baker’s Roasted Beet Hummus • Starters: Adam Bush’s Roast Beetroot Soup with Caramelised Onion and Blue Cheese Toasts • Salad: Not Quite Nigella’s Farro, Beetroot & Beet Green Salad	Breakfast: Lulu Grimes’ Pea and Broad Bean Shakshuka • Salad: Janine Ratcliffe’s New Potato, Broad Bean and Chorizo Salad • Main: Matt Moran’s Quick Broad Bean, Crab and Mint Risotto
Soup: Cafe Delites’ Easy Broccoli Cheese Soup • Main: Bon Appetit’s Sheet-Pan Chicken Meatballs and Charred Broccoli • Side: Emma Knowles and Lisa Featherby’s Broccoli and Spring Onion Slaw with Buttermilk Dressing	Soup: Cooking with Nonna’s Broccoli Rabe and Sausage Soup with Cannellini Beans • Side: Daniel Gritzer’s Sautéed Broccoli Rabe with Garlic and Chilli Flakes • Main: Alison Roman’s Pasta with Anchovy Butter and Broccoli Rabe	Salad: Cathie Lonnie’s Warm Winter Salad with Honey Balsamic Dressing • Noodles: Warren Mendes’s Brussels Sprouts with Soba Noodles and Fish Sauce Vinaigrette • Side: Molly Baz’s Roasted Brussels Sprouts with Warm Honey Glaze
Main: Kim Coverdale’s Cabbage Rolls with Rice and Mince Filling • Side: Inspired Taste’s Lemon Garlic Sauteed Cabbage • Something Different: The Wholesome Fork’s Indian Cabbage Potato Curry	Soup: Delicious.com.au’s Carrot and Maple Syrup Soup • Salad: Good Food Magazine’s Roasted Carrot, Rocket and Lentil Salad • Side: The Recipe Critic’s Roasted Brown Butter Honey Garlic Carrots	Main: Half Baked Harvest’s Better than Takeout Kung Pao Cauliflower • Side: Minimalist Baker’s Quick Crispy Cauliflower • Something different: Neil Perry’s Whole Roasted Cauliflower with Lemon and Mustard
Classic: Nigel Slater's Classic Celeriac Remoulade Soup: Brett Sargent’s Celeriac, Potato and Roast Garlic Soup Comforting: BBC Good Food Team’s Cheesy Celeriac, Leek and Rosemary Gratin	Soup: Feasting at Home’s Simple Celery Soup Vegetables: Elise Bauer’s Celery Stir Fry Dinner: Adam Liaw’s Stir-Fried Pork and Celery	Pasta: Michael White’s Orecchiette with Sausage and Chicory • Comfort: Raymond Blanc’s Chicory Gratin • Side: An Italian in my Kitchen’s Sauteed Chicory Greens
Spread: Elizabeth Yetter’s Garlic Chive Butter • Side: Melissa Hamilton and Christopher Hirsheimer’s Creamy Chive Potatoes • Something different: Red House Spice’s Chinese Chive Pockets	Southern: Hank Shaw’s Southern Style Collard Greens Classic: Vegetarian Times’ Garlicky Collard Greens Something different: Gena Hamshaw’s Collard Greens Braised in Coconut Milk	Salad: Gourmande in the Kitchen’s Citrus Endive Avocado Salad • Side: Molly Watson’s Braised Belgian Endives • Main: Mario de Lopez’s Endive Gratin
Salad: Jill Dupleix’s Fennel, Pear and Parmesan Salad • Comfort: Minimalist Baker’s Curry-Roasted Fennel Salad with Rosemary Tahini Dressing • Side: Sweet Paul Magazine’s Tuscan Braised Fennel	Comfort: Lena Abraham’s Garlicky Spaghetti • Main: Salt and Lavender’s Creamy Garlic ChickenCreamy Garlic Chicken • Something different: Barney Desmazery’s Wild Garlic and Nettle Soup	Condiment: Sarah Cook’s Kale Pesto • Fritters: Real Smart Mom’s Kale and Bacon Cakes • Side: Sheela Prakash’s Easy Skillet Kale with Lemon And Garlic
Salad: Feasting at Home’s Kohlrabi Slaw with Cilantro, Jalapeño and Lime • Side: Aaron Kirk’s Roasted Kohlrabi with Savory Garlic Sauce • Tips and tricks: Fresh Fork Market’s Kohlrabi: 4 Easy Ways	Soup: Once Upon a Chef’s Potato Leek Soup • Chicken: Foodie Crush’s 30-Minute Creamy Mushroom and Leek Chicken Breasts • Vegetarian: Olive Magazine’s Leek and Farro Risotto with Toasted Hazelnuts	Salad: Marcus Nilsson’s Green Goddess Cobb Salad Stew: Stefano Manfredi’s La Vignarola Something different: Rachel Khoo’s Vietnamese Lettuce Cups with Fish Parma FingersVietnamese Lettuce Cups with Fish Parma Fingers
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Pasta: Pinch of Yum’s Creamy Garlic Herb Mushroom Spaghetti • Curry: Jamie Oliver’s Mushroom Curry • Side: Café Delites’ Garlic Mushrooms	Pasta:Samantha Seneviratne’s Caramelised Onion Pasta • Chicken: Lauren Miyashiro’s French Onion Chicken • Side: Tyler Florence’s Roasted Red Onions with Butter, Honey, and Balsamic Vinegar	Baked goods: Me and Mr Jones’ Sweet Parsnip Loaf • Soup: Alasully’s Pureed Parsnip and Cardamom Soup with Caramelized Shallots • Something different: Delicious Everyday’s Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples
Pasta: Emma Laperruqe’s Pasta with Yogurt, Green Peas and the Herbs Main: Kathy Knudsen’s Baked Fish with Pea Puree Side: Tiffani Thiessen’s Parmesan Peas	Something Different: It’s a Veg World Afterall’s Roasted Radicchio with Strawberry Balsamic Reduction • Salad: The Minimalist Vegan’s Simple Potato and Radicchio Salad • Comfort: Jennifer McLagan’s Grilled Radicchio with Creamy Cheese	Salad: Cook’s Hideout’s Radish and Peanut Salad (Indian Style) • Grains: Jar of Lemon’s Radish and Tangerine Quinoa Detox Salad • Something different: A Zesty Bite’s Baked Radish Chips
Snack: Lena Abraham’s Ultimate Spinach Artichoke Dip • Curry: Budget Byte’s Indian Style Creamed Spinach • Side: Catalyst’s Garlic Mushrooms and Spinach	Soup: Yotam Ottolenghi’s Spring Onion Soup Seafood: Nigel Slater’s Prawns with Sichuan Peppercorns and Spring Onions Main: Olive Magazine’s Poached Chicken with Spring Onion and Ginger Sauce	Classic: Ina Garten’s Sauteed Sugar Snap Peas Sweet: Matthew Card’s Blackened Sugar Snap Peas with Garlic and Mint Something different: The Gingered Whisk’s Orange Ginger Sugar Snap Peas
Comforting: Minimalist Baker’s Mediterranean Baked Sweet Potatoes • Salad: Delicious Team’s Roasted Sweet Potato Salad with Chilli Mayo, Coriander and Crispy Chorizo • Main: Kyle Boyce’s Sweet Potato Cakes with Poached Eggs	Eggy: Fork, Knife, Swoon’s Baked Eggs with Spinach and Swiss Chard • Classic: The Kitchn’s Swiss Chard with Garbanzo Beans • Something different: Maydan’s Swiss Chard Tahini Dip	Comfort: Matthew Tomkinson’s Turnip, Bacon and Gruyère Gratin • Noodles: Sarah Cook’s Crispy Salmon with Turnip, Mandarin and Noodle Salad • Classic: Cheryl Slocum’s Braised Turnips with Greens
Soup: Jamie Oliver’s Watercress Soup • Salad: Lucy Netherton’s Shredded Duck, Watercress and Orange Salad • Main: Delicious’ Lamb Cutlets with Lentil Salad and Mint and Watercress Pesto