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10 spring flavour spins on classic family recipes

Whether a pasta bake, roast, pie or quiche, give your family favourites a spring makeover. These recipes cram in tons of vibrant vegetables and fresh flavours, such as leafy greens, peppery spinach and watercress, crunchy asparagus, new potatoes and fragrant herbs.

Spring aloo gobi
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Spring aloo gobi

This traditional Indian-style aloo gobi is made with potatoes, cauliflower and the classic Indian flavours of cumin, coriander, turmeric and ginger. This wonderfully warming dish can be enjoyed as a lighter midweek meal.

  1. Blanch the cauliflower in boiling water for 3 minutes. Blanch the potatoes in a separate pan for 7 minutes. Drain and let them cool.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Pour 2 tbsp vegetable oil into a large baking tray and heat it in the oven. Add the potatoes and roast them for 10 minutes. Then add the cauliflower and roast for another 5 minutes.
  3. Meanwhile, heat the other 2 tbsp vegetable oil in a large frying pan or a wok. Add the onions and fry over a medium heat, stirring often, until they turn golden brown (about 10-15 minutes).
  4. Add the spices, lower the heat and cook for 2 minutes. Then add the garlic and ginger and cook for another few minutes, making sure not to burn these. Add the tomatoes and raise the heat, reducing the sauce for 7 minutes or so.
  5. Then add the roasted potatoes and cauliflower, and spinach, and cook for 5 minutes. Finally, add the peas and cook for another 1-2 minutes.
  6. For the pickle, mix the lemon juice with the sugar and a pinch of salt. Add the radishes and mint and toss together. Serve the aloo gobi with the pickle and some warm naan bread.
  7. Tip: You can reheat shop-bought naan in a hot oven for 5 minutes and then wrap it in clingfilm or foil. It steams itself while you finish cooking the meal.

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  • Ingredients
  • 1/2 a large cauliflower, cut into florets
  • 2 medium potatoes, unpeeled, chopped into 5cm (2in) cubes
  • 4 tbsp vegetable oil
  • 2 onions, peeled and chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp turmeric
  • 3 garlic cloves, peeled and finely chopped
  • 10g ginger, peeled and finely chopped
  • 15 cherry tomatoes, halved
  • 80g (3oz) spinach
  • handful peas (fresh or frozen)
  • 4 naan bread, to serve
  • For the pickle
  • 1 lemon, juiced
  • 2 tbsp honey or sugar
  • 100g radishes
  • 1 tbsp chopped mint