Say goodbye to winter and hello to spring with this fresh and vibrant seasonal recipes created by Head Chef Phil Fanning from Paris House.

We know that it may be tricky to get to the shops at the moment and even if you do you can’t guarantee to pick up the ingredients you’d like. We’d encourage you to consider our Spring Recipe collection not as scripture to be followed but as open to interpretation and designed to inspire.

Tackle these recipes in your own way and with the ingredients you have in your cupboard, freezer and garden and don’t forget that lots of local shops – butchers, bakers and green grocers are still open and are in need of your custom and support.

Phil Fanning is Executive Chef and Owner of Michelin recommended Paris House. Phil and his team deliver an exceptional fine dining experience in a most unique building in the stunning deer park on the Woburn Estate. Phil’s focus is on modern British cuisine, his tasting menu showcases his original creative flare.

Wishing you all good health and good cooking!

The delicate forced rhubarb holds its own in this delicious dessert complimented by the stem ginger ice cream that can be made in advance.
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This recipe by Phil Fanning from Paris House for Smoked halibut with piccalilli and soda bread is so wonderfully delicious as well as being easy to make.
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Lamb and couscous is a classic combination.This recipe brings satisfying textures rich sun dried tomatoes, cleanliness of the parsley & nuttiness of the artichoke. We hope you enjoy!
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This recipe from our friends at Paris House is sure to get rave reviews from all of your guests. These little finger puffs will make the ideal appetiser served with olives.
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More Spring Recipe Inspiration Below

This tasty recipe for Cod with Chilli and Fennel Seed Dressing, Gnocchi and Broccoli is perfect for any occasion.
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We are sure that you will love this inspired recipe by Luke Holder. It's perfect for this seasons festivities, something for all your family to enjoy.
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Risotto is said to be a great way to slow down and unwind and we are sure you will love this recipe by Luke Holder.
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Simple to make and delicious to eat this lightly spiced crumble can be prepared ahead of time and is sure to be an all-time favourite.
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We are delighted to share this wonderful zingy salad with you by Leiths School of Food and Wine. It’s perfect for these early spring evenings when you want something nutritious and light for dinner.
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We have been lucky enough to collaborate with Michelin Starred Chef Brad Carter and his team at Carters of Moseley to bring you this fabulous recipe.
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