Jamie’s SPRINGTIME STARS

Looking to up your veg intake with recipes that are delicious and nutritious? Jamie has you covered

I’m welcoming brighter days with three veg-packed recipes that hero the best of seasonal produce and really pack a punch with flavour and texture. From vibrant salads to storecupboard spaghetti, my springtime recipes focus on healthier, fresher, budget-friendly cooking Scan

Serves 4

Takes 35 mins

Cost per serve £1.18

1kg new potatoes olive oil

4 large eggs

1 cucumber

100g radishes red wine vinegar

300g frozen peas

8 tbsp Greek yogurt or crème fraîche

2 tsp Dijon mustard extra-virgin olive oil

30g fresh soft herbs, such as mint, dill, parsley

1 Scrub and chop the potatoes into 2cm chunks, then place in a large, nonstick pan on a medium heat with 2 tbsp olive oil; season. Cook for 20 mins, stirring regularly, until golden and cooked through.

2 Meanwhile, put the eggs in a medium pan, cover with cold water, place on a high heat and bring to the boil. Reduce the heat to low and simmer for 6 mins. Peel the cucumber, then cut in half lengthwise, remove the seeds and thickly slice on an angle. Trimandfnelyslicetheradishes, then put it all in a bowl with a splash of red wine vinegar and a pinch of salt; set aside to pickle.

3 When the time is up on the eggs, carefully transfer them to a bowl of ice-cold water. Add the frozen peas to the pan of boiling water and cook for 3 mins, then drain and refresh under cold water. Add the peas to the pickling bowl.

4 In a small bowl, mix together the yogurt, mustard, 1 tbsp extra-virgin olive oil and 2 tbsp red wine vinegar. Finely chop most of the herb leaves, reserving a few small ones for later, then add to the bowl and season.

5 To serve, tip the hot potatoes onto a serving dish and toss with the drained pickled vegetables. Peel and cut the eggs in half and dot over the top. Dollop over the yogurt dressing and scatter with the remaining herbs.

Each serving contains of the reference intake. See page 7. Carbohydrate 52.7g Protein 19.3g Fibre 7.1g 2 of your 5-a-day and a source of protein, which supports the maintenance of normalbones

Food Waste Hacks

• Turn leftovers into a filling packed lunch.

• Pickle radishes in a mix of red wine vinegar and a pinch of sugar. Flavour with whole spices or mix in any leftover herbs you have.

• For a delicious sandwich filling, mash hard-boiled eggs with yogurt, mustard and herbs.

Perfect for Easter

‘Golden, crunchy potatoes are a thing of beauty, but traditionally rely on a long time in the oven. In this delicious brunch recipe, I’ve fried new potatoes until crisp and golden, tossed them with quick pickled veg, then topped it all with soft-boiled eggs, a creamy dressing and fresh herbs – incredible!’

Speedy & satisfying

‘These Italian-style fish balls are brilliant for getting fish into kids’ diets. They’re really fun to put together, and little ones will love getting involved. This simple recipe heroes leftover bread and storecupboard staples for a quick midweek family meal that ticks all the boxes’