This delicious drink, devised by Bottlegreen, uses summery elderflower cordial to make a perfect garden party cocktail.

Purple sprouting broccoli is in season in the spring, and works well in this warming soup. Udon noodles are Japanese semi-wholewheat noodles, which have a pale nutty brown colour when cooked. Alternatively, you could use rice noodles instead.

In some parts of Italy orzo, or barley, is used in place of Arborio rice to make a risotto-style dish. Barley is naturally low in fat and makes for a satisfying and tasty meal when combined with earthy mushroom flavours.

Spring is in the air… and is that a whiff of wild garlic too? One of the season’s first foragable plants to appear, wild garlic is easy to identify thanks to its strong garlicky, spring onion smell. This deliciious tart is a great way to make the most of the flavours of this lovely plant.

Always a favourite in the Suma Canteen, this peanut sauce is very tasty with all sorts of Asian dishes.

This cooked breakfast is a satisfying start to the day and much lower in fat than the greasy, meaty version of a full English!