Spring

Asparagus is one of the first signs of spring: as the weather warms slightly the brilliant green spears start to poke through the earth. For this salad the spears are roasted to enhance their amazing flavour, while retaining a good crunch….

This is the Jack-of-all-trades dressing. It’s become so widely used because it’s so versatile and we all love it! At River…

We get the best crabs from the pots of our favourite fisherman, Nigel. He drops them off to us on the…

This is up there with the best-known salads in the world and it’s a great one for using up the leftovers…

This was first made for one of our staff summer parties almost a decade ago. It was such a big hit that it went on our menus shortly after and has remained there ever since. It’s perfect for a summer lunch, or to roll out once the barbecue is fired up, but its accessible ingredients, chilli warmth and aromatic dressing make it a great year-round salad….

Jam-packed with fresh leafy veg, this vividly coloured soup takes all of 10 minutes to make. The rice cake finish is a great trick for making a smooth velvety soup – and one you will use again and again when improvising your own soups….

Labneh is a creamy, tangy Middle Eastern yoghurt cheese made by straining yoghurt to create a thick, rich consistency. It’s perfect for salads, roasted vegetables, or as a spread. This homemade labneh recipe is simple to follow and highly adaptable—add herbs, garlic, or preserve it in olive oil for a longer shelf life. It’s also a great healthy alternative to cream cheese or feta….

When the creamy white St George’s mushrooms make their late spring appearance, it’s time to celebrate! Their firm texture pairs perfectly with the start of British asparagus season, creating a simple yet delicious dish. If you’re lucky, you might even find Morels or Horse mushrooms to add a special twist! …

Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper….