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	Trimmings from fish dishes could be used either in a tempura, mousse, rillette or to make fish cakes;
	If dicing or batoning vegetables for another dish use the trimmings e.g. the core of the onion, left over celery or leek add them together to make mire poix which can be used as the basis of  stocks or sauce or be made into a pureed vegetable soup;
	Left over trimmings from chicken dishes can be used in salads

	Asparagus is best served simply quickly grilled or steamed with melted butter.
	Spring vegetables should never be over cooked but always be slightly crunchy, this way they retain their flavour and nutrients.
	An easy idea for a quick and tasty dinner would be to lightly stir-fry some spring vegetables such as asparagus, baby carrots, courgette, spring onions, young peas and baby corn. Adding chicken, beef or fish to accompany this would make a delicious meal.
	A simple yet filling alternative to potatoes or rice is couscous, which goes very well with spring vegetables. Prepared in a mild or spicy broth, couscous with turnip, courgette and baby carrot is an easy dish, which can be made more fulsome with the addition of chicken or lamb.

Easy Thai Chicken Soup Poached beef or lamb and vegetable broth with avocado, lime and coriander Beef Hash and Poached Eggs with Easy Hollandaise Rice Cakes with Spicy Crunchy Peanut Sauce Casserole of Beef with Pickled Walnuts and Prunes Ragout of peas and broad beans with asparagus and morel mushrooms Wild Garlic and Purple Sprouting Brocolli pasta with a balsamic vinegar dressing Gratin of purple sprouting broccoli, parmesan and almonds Lamb Patties Red Cabbage Salad Orange and Almond Cake Banana Bread Banana Ice-cream Discover how our chefs and food writers make the most from their food.  Why not try their delicious recipes for leftovers.