Cocktail of the week: Pip’s rhubarbarella – recipe | The good mixer

Did you even know there is a black cardamom? And white and red ones, too? And that some are good for sweet recipes and others for curries? Our top cooks have all the spicy smartsWhat’s the differenc | Herbs and spices, Chefs, Food

A hearty and creamy fennel, lemon and pecorino bake, and a herby pea and courgette pasta salad that works as a side or mainTo the northern eye, attuned as it is to the muted and russet tones of our in | Spring food and drink, Italian food and drink, Salad, Food, Side dishes, Vegetables, Cheese, Pasta, Fruit, Main course

Crispy halloumi, specifically, nestled into blistered cherry tomatoes and velvety white beans for a speedy one-pan supper.

A superbly savoury light spring meal, ready on the table in about half an hourThis is a lovely, light dinner, featuring honey- and soy-dressed peanut trout alongside a crunchy smashed cucumber and rad | Fish, Salad, Food, Main course, Vegetables, Side dishes, Seafood, Nuts and seeds

Those deep divots are all the better for holding salted butter and maple syrup.

It’s Ina Garten. It’s a roast chicken. It’s perfect.

A lively, Spanish-inspired Sunday lunch alternative with a fresh, herby sauce to offest the richness of slow-roasted porkThere’s something about its perfect balance of crunch and tenderness that mak | Spanish food and drink, Main course, Food, Sauces and gravies, Pork, Meat, Vegetables

Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover’s delight. Serve with a pear and leaf salad for a weekend lunchImagine a cheeseboard in a tart, but one you can have as a main course | Vegetables, Food, Vegetarian food and drink, Pie, Baking, Cheese, Pastry, Main course

Kay Chun’s new recipe for braised pork with leeks is homey simplicity, a perfect complement to buttered noodles and a glass of light pinot noir.

Thanks to milk, cool coconut and a luxuriant glaze, these little green tea-laced cakes are a bit moister than your average madeleineDelicate, shell-shaped madeleines are always irresistible, but their | Food, Baking, Cake, Snacks, Dessert, Eggs, Tea

“You know it’s good when everyone crowds around the sheet pan after dinner to scrape up whatever sauce got left behind with their fingers!”

Kay Chun’s recipe is simple and brilliant, with an easy homemade salsa that simmers into the ranchero sauce, seasons the refried beans and tops the whole affair.

Cheese odds and ends, potatoes (and/or celeriac or beetroot), onions and cream, all crammed into a pastry caseToday’s comforting pie is super-adaptable and brilliant for using up any leftover bits o | Food, Food waste, Environment, Cheese, Potatoes, Vegetables, Main course, Pie, Baking, Pastry

Pea and mung bean pancakes with fried eggs and coconut coriander chutney, pea broth with bread dumplings, and pasta with lemony pea pesto My earliest memory of kitchen duties is sitting on a stool in | Spring food and drink, Vegetables, Food, Pasta, Sauces and gravies, Italian food and drink, Main course, Pancakes, Soup

Lemon ricotta pancakes, mochi cake, furikake snack mix and — since you asked — some easy meal prep for the week.

Spring onion and baby spinach locked in a light batter, deep-fried and served with a moreish coriander and peanut chutneyOne of my favourite ways of celebrating whatever vegetable is in season is by t | Indian food and drink, Snacks, Food, Vegetables, Starter, Vegetarian food and drink

Load up on the grassy green stalks to add to lemony orzo, miso-slathered chicken and a nutty, crunchy rice bowl.

Fried, breadcrumbed chicken with new potatoes, all brought to life by a garlicky Yemeni sauce of chilli, preserved lemons, herbs and spicesYou can’t go wrong with crisp, panko-fried chicken, and thi | Chicken, Middle Eastern food and drink, Sauces and gravies, Food, Meat, Main course, Herbs and spices, Potatoes, Vegetables