20-march-flavours

Garlic mushrooms on toasted French bread

A real treat for lunch or a light supper and ready in no time. We've used shiitake mushrooms, but you can use whichever type you have to hand.

A lovely chocolate cookie crust holds this wickedly indulgent dessert

Quinoa – pronounced keen-wah – is a gluten-free wholegrain and a source of protein. It has a delicate, nutty taste and chewy texture.

A colourful, fresh and filling main course.

We used candied lemon slices to give this recipe a special touch – they're easy to make and have a deliciously sweet and tart flavour.

Delicious steamed mussels cooked in wine and a herb broth - a real treat for the weekend.

The pastry case adds an extra dimension to this classic family favourite