10 Best Healthy Spring Recipes Bursting with Seasonal Goodness!

As winter’s chill fades and blossoms emerge, our kitchens invite the freshness of spring. This season offers an array of vibrant produce, perfect for crafting light, nourishing meals.

In this collection of 10 healthy spring recipes, we’ve embraced the essence of renewal, from crisp salads to revitalizing soups.

Reflecting on my culinary journey, I recall preparing a simple spring salad, blending fresh greens with a zesty lemon dressing.

The harmony of flavors reminded me that cooking can be both uncomplicated and delightful. This experience deepened my appreciation for seasonal ingredients and the joy they bring to our tables.

Each recipe here is designed with simplicity and healthfulness in mind, ensuring both novice and seasoned cooks can enjoy them.

Whether you’re refreshing your weekly menu or seeking new culinary adventures, these dishes offer a delicious way to celebrate the season. Let’s embark on this springtime journey together, one vibrant recipe at a time.

1. Forager’s Ravioli

There’s something magical about making ravioli from scratch, especially when the filling celebrates the wild flavors of the season. This recipe combines foraged greens—think nettles, wild garlic, or dandelion leaves—blended with creamy ricotta and a hint of nutmeg, all wrapped in delicate, homemade pasta.

A quick toss in brown butter with crispy sage makes it irresistible. The result? A dish that feels both rustic and refined, bursting with fresh, earthy flavors. This is the perfect place to start if you’ve never tried cooking with foraged greens. Trust me, you won’t look at ravioli the same way again.

Servings: 4

Ingredients:

• 1 egg and 2 yolks, lightly beaten
• 150g ‘00’ pasta flour, plus extra for dusting
• ½ tbsp olive oil

For the filling

• 100g ricotta(homemade if possible, see tip)
• 100g foraged young wild nettles(or spinach if you can’t get nettles)
• 1 tbsp finely chopped lemon thyme leaves, plus extra to serve
• 1 lemonzested, 1/2 in filling, 1/2 to serve
• 25g parmesan(or vegetarian alternative), grated, plus shavings to serve

For the sauce

• 40g unsalted butter
• handful roasted hazelnuts chopped, to serve
• splash of whey(if you’ve made your own ricotta)

Instructions:

• Make the pasta dough – Blitz flour, eggs, and salt in a food processor until crumbly. Knead into a smooth dough, cover, and rest for 30 minutes.
• Prepare the filling – Boil nettles for 2-3 minutes (wear gloves!), drain, squeeze out water, chop, and mix with the other filling ingredients.
• Roll the pasta – Cut a portion of dough and roll it through a pasta machine, folding and rolling until you get a thin, smooth sheet.
• Fill the ravioli – Place small teaspoons of filling on half of the pasta sheet, wet the edges, fold over, and press to seal.
• Cut and seal – Use a pasta cutter or knife to cut ravioli, then pinch the edges to seal well. Keep on a floured tray.
• Cook and serve – Boil ravioli for 2-3 minutes. Toss in browned butter sauce, then serve with lemon thyme, zest, parmesan, and hazelnuts.

2. Easy Rhubarb Fool

Spring’s first rhubarb deserves to be showcased in something simple and stunning, and a fool does just that. This classic British dessert layers tart, vibrant rhubarb compote with softly whipped cream, creating the perfect balance of tangy and sweet.

The texture is dreamy—light, airy, and silky, with just enough bite from the rhubarb. A splash of vanilla or a drizzle of honey can take it in a different direction, but really, the beauty of this dish is in its effortless elegance. Spoon it into glasses, swirl it just a little, and let the rhubarb shine.

Servings: 4

Ingredients:

For the rhubarb sauce:

• 1/2 cup sugar, or more, to taste
• 1 tablespoon finely grated orange zest
• 2 tablespoons orange juice
• 1 pound rhubarb stalks, ends trimmed and cut into 1-inch lengths (to make about 4 cups)
• 1/2 teaspoon rosewater, optional

For the whipped cream:

• 3/4 cup heavy whipping cream
• 1/4 cup sour cream, stirred

Instructions:

• Cook the sugar mixture – In a deep skillet over medium heat, stir together sugar, orange zest, and juice until it starts to boil.
• Add rhubarb – Increase heat to high, add rhubarb, and stir until juices release and sugar dissolves.
• Simmer gently – Lower the heat and cook for 4-6 minutes, stirring often, until rhubarb softens but some chunks remain.
• Cool the rhubarb – Pour into a heatproof bowl, stir in rosewater (if using), and let cool to room temperature.
• Chill the mixture – Refrigerate for 2-3 hours until fully chilled. It can also be stored for days or frozen for up to 3 months.
• Whip the cream – In a chilled bowl, whip cream to soft peaks, then gently mix in sour cream.
• Assemble the fool – Swirl the whipped cream into the rhubarb, leaving streaks. Spoon into dessert glasses and chill.
• Serve and enjoy – Best eaten fresh, but leftovers keep for a few days in the fridge.

3. Red Wine Poached Halibut with Bacon & Mushrooms

Halibut is a firm, buttery fish that holds up beautifully to bold flavors, and this dish doesn’t hold back. Poaching it gently in red wine infuses it with richness while keeping it melt-in-your-mouth tender.

But the real magic? The sauce—deep, savory, and smoky, thanks to crispy bacon, earthy mushrooms, and the wine reducing into something luscious. It’s the kind of dish that feels indulgent but is surprisingly easy to pull together.

Servings: 2

Ingredients:

• 200ml red wine
• 100ml fresh chicken stock
• 3 thyme sprigs
• 3 black peppercorns
• 2 x 150g portions halibut
• 2 rashers streaky bacon
• 1 tbsp rapeseed oil
• 1-2 tbsp butter
• 100g wild mushrooms(or a large king oyster mushroom, cut in half lengthways)
• ½ lemon juice
• 115g spinach

Instructions:

• Poach the halibut – Heat oven to 160C/140C fan/gas 3. In a deep pan, bring wine, stock, thyme, peppercorns, and salt to a simmer. Add halibut and poach for 8 minutes until flaky.
• Crisp the bacon – While the fish cooks, fry bacon in a hot pan for 2 minutes on each side until crispy. Keep warm in the oven.
• Cook the mushrooms – In the same pan, heat oil and butter. Add mushrooms and cook until golden. Drizzle with lemon juice and season with salt.
• Reduce the sauce – Remove fish from the poaching liquid and keep warm. Boil the liquid until reduced by two-thirds, then strain.
• Wilt the spinach – Wash spinach, then add to the mushrooms. Season, stir in butter if needed, and cook for 3 minutes until wilted.
• Assemble the dish – Divide spinach and mushrooms onto plates, place halibut on top, spoon over the sauce, and finish with crispy bacon.

4. Wild Garlic & Nettle Soup

If spring had a scent, it would be wild garlic. This vibrant green soup captures that fresh, punchy flavor, softened by the mellow earthiness of nettles. Historically, nettles have been a forager’s favorite—packed with nutrients and a deep, almost spinach-like taste.

Blended with a swirl of cream and a squeeze of lemon, this soup is the perfect way to welcome the changing seasons. Best of all? It’s quick to make and tastes like a walk through a spring meadow in a bowl. Don’t forget the crusty bread for dipping.

Servings: 3

Ingredients:

• 1 tbsp rapeseed oil, plus extra for drizzling
• 25g butter
• 1 onion finely diced
• 1 leek finely diced
• 2 celery sticks, thinly sliced
• 1 carrot finely diced
• 1 small potato peeled and diced
• 1.2l good-quality vegetable stock
• 300g young nettle leaves
• 200g wild garlic leaves(keep any flowers if you have them)
• 3 tbsp milk

Instructions:

• Heat the oil and butter – In a large saucepan, cook onion, leek, celery, carrot, and potato with salt. Cover and cook for 15-20 minutes, stirring occasionally.
• Add the stock – Pour in the stock and let it simmer for 10 minutes.
• Add the greens – Stir in the nettles in batches, then add wild garlic leaves and simmer for 2 more minutes.
• Blend the soup – Remove from heat and blend until smooth using a stick blender or regular blender.
• Add milk – Return to the heat, stir in the milk, and check the seasoning.
• Serve and garnish – Ladle into bowls, drizzle with oil, and top with wild garlic flowers if available

5. Easy Roast Leg of Lamb

Few things say “gather around the table” like a beautifully roasted leg of lamb. This recipe keeps it simple—garlic, rosemary, and a good glug of olive oil do most of the work. The trick? Letting the meat rest properly, so every slice is juicy and full of flavor.

Roast it low and slow, and you’ll get that perfect contrast between a crispy, golden crust and tender, blushing pink meat. Whether it’s for Easter, a Sunday feast, or just because, this is the kind of centerpiece that makes any meal feel special.

Servings: 5

Ingredients:

• 2kg-2.5kg leg of lamb
• small bunch rosemary into 2cm short sprigs
• 4-5 garlic cloves, finely sliced
• 4-6 brown anchovy fillets, chopped (optional)
• 2 tbsp olive oil
• 2 large onions thickly sliced

Instructions:

• Preheat the oven – Heat to 220C/200C fan/gas 7. Note the lamb’s weight for cooking time.
• Make incisions – Use a small knife to cut angled holes about 5cm deep into the lamb.
• Add flavor – Insert rosemary, garlic, and anchovy (if using) into the holes. Season with salt, pepper, and rub with olive oil.
• Prepare for roasting – Place lamb on onion slices in a roasting tin and roast for 20 minutes.
• Adjust temperature – Lower to 190C/170C fan/gas 5 and cook for 15-20 minutes per 500g, depending on doneness.
• Check doneness – For pink lamb, aim for 55C internal temperature; for well-done, 70C.
• Rest and serve – Cover with foil, rest for 15 minutes, and use tray juices for gravy.

6. Elderflower & Herb Cooler

Nothing says warm-weather refreshment like elderflower. This floral, lightly sweet drink is infused with fresh herbs—mint, basil, or even a sprig of thyme—making it crisp and aromatic. It’s the kind of cooler that tastes like sunshine, perfect for sipping on a lazy afternoon.

Try it with sparkling water for a light spritz, or add a splash of gin for an effortless cocktail. However you enjoy it, one thing’s for sure: it’s the ultimate sip of spring.

Servings: 2

Ingredients:

• 2 thyme sprigs, leaves only
• 2 rosemary sprigs, leaves only
• 8 edible flowers(such as pansies, rose petals and borage)
• 50ml elderflower cordial
• 150ml elderflower liqueur
• 150ml gin
• ice
• 330ml can sparkling water

Instructions:

• Make floral ice cubes – Place herbs and flowers in an ice cube tray, fill with water, and freeze for 2-3 hours.
• Mix the drink – In a large jug, stir elderflower cordial, liqueur, gin, and ice until chilled.
• Serve – Strain into glasses, top with soda, and add regular and floral ice cubes. Enjoy!

7. Next-Level Hot Cross Buns

Hot cross buns are already a treat, but this version takes them up a notch. Think soft, pillowy dough spiced just right, studded with plump, rum-soaked fruit, and glazed until irresistibly sticky. A touch of orange zest adds brightness, while a hint of cardamom brings unexpected warmth.

The cross? It’s not just flour and water—it’s a rich, buttery paste that bakes into something golden and delicate. Whether for Easter brunch or an anytime indulgence, these buns are guaranteed to be the best you’ve ever made.

Servings: 4

Ingredients:

• 4 large eggs
• 400g strong white bread flour, plus extra for dusting
• 3 tbsp milk
• 7g sachet fast-action dried yeast
• 1 tsp mixed spice
• 50g golden caster sugar
• 1 orange zested
• 1 tsp ground cardamom
• 75g raisins
• 200g unsalted butter cut into cubes and softened
• 75g dried cranberries

For the topping

• 50g plain flour
• small pinch of ground cardamom
• 1 tbsp caster sugar
• 3 tbsp apricot jam

Instructions:

• Make the dough – Mix eggs and milk, then combine with flour, yeast, sugar, spices, zest, and fruit in a stand mixer. Knead with butter for 8-10 minutes until smooth. Cover and chill overnight.
• Shape the buns – Knead the dough briefly, roll into a sausage shape, and divide into 12 pieces. Roll into balls and place on a lined tray. Cover and let rise for 2 hours.
• Preheat and prepare topping – Heat oven to 200C/180C fan/gas 6. Mix flour, sugar, cardamom, and water to make a thick paste. Pipe crosses on the buns.
• Bake the buns – Bake for 20 minutes until golden brown.
• Glaze and cool – Warm apricot jam and brush over the buns while warm. Let cool before serving.

8. Spring Greens Carbonara

Carbonara is already a comfort-food favorite, but this springtime twist makes it feel light and fresh. Crisp pancetta still brings its signature smoky depth, but instead of just eggs and cheese, we’re folding in bright, tender greens—think asparagus, peas, or even a handful of wild garlic.

The result? A silky, savory sauce that clings to every strand of pasta, with little bursts of green in every bite. It’s a simple way to bring the season to your plate without straying too far from the classic.

Servings: 4

Ingredients:

• 2½ tbsp olive oil
• 200g pancetta cubes or slices, or use guanciale or bacon lardons
• small bunch of parsley, roughly chopped
• 2 small bunches of basil leaves picked
• 4 large mint sprigs, leaves picked and roughly chopped
• 4 egg yolks
• 50g parmesan grated, plus extra to serve
• 350g spaghetti
• 125g asparagus, woody ends removed, cut into 3-4cm pieces
• 125g long-stemmed broccoli, trimmed and cut into 5cm pieces
• 125g fresh or frozen peas(shelled if fresh)
• extra virgin olive oil for drizzling (optional)

Instructions:

• Cook the pancetta – Heat oil in a deep pan, cook pancetta until crisp (about 5 mins), then keep warm on low heat.
• Prepare the herbs & eggs – Blitz parsley, basil, mint, and oil in a food processor (or chop finely). Whisk egg yolks and parmesan in a bowl.
• Cook pasta & veggies – Boil spaghetti in salted water for 10 mins. Add asparagus and broccoli for the last 3 mins, and peas for the last 30 secs.
• Combine pasta & pancetta – Use tongs to transfer spaghetti to the pancetta pan, adding a little cooking water. Drain veggies, reserving a mug of water, then add veggies to the pan.
• Mix in sauce – Add herb mixture, eggs, and cheese to the pasta. Toss everything together, adding pasta water as needed, until the sauce thickens and coats the spaghetti.
• Serve & enjoy – Divide into bowls, top with parmesan, black pepper, and a drizzle of olive oil.

9. Crab Fritters with Cheat’s Chilli & Crab Mayonnaise

Golden, crispy, and packed with sweet crab, these fritters are dangerously easy to eat. The batter is light and airy, with just enough crunch to give way to that delicate seafood flavor.

But the real game-changer? The quick chilli and crab mayo—spiked with lemon, a touch of heat, and extra crab for good measure.

It’s the kind of dip you’ll want to slather on everything. Serve these as a starter, a snack, or alongside a crisp salad, and just watch them disappear.

Servings: 4

Ingredients:

• 150g butter
• 2 tbsp snipped chives
• 225g plain flour sifted
• 100g gruyèregrated
• 200g picked white crabmeat
• 4 large eggs
• vegetable oil for frying
• sea salt flakes and cayenne pepper, to serve

For the mayonnaise

• 2 tbsp brown crabmeat
• 200g good-quality mayonnaise
• 1 tbsp lemon juice
• 1 tbsp sriracha or chilli sauce

Instructions:

• Make the dough – Melt butter in water over low heat, then remove from heat and mix in flour until smooth. Let cool.
• Add eggs and mix-ins – Beat in eggs one at a time until glossy. Stir in cheese, chives, crab, and seasoning.
• Make the mayo – Mix all mayonnaise ingredients, season, and set aside (can be made a day ahead).
• Heat the oil – In a deep fryer or heavy pan, heat oil to 160°C (or until bread browns in 40 seconds).
• Fry the fritters – Drop spoonfuls of batter into hot oil in batches. Fry for 3-4 minutes until golden.
• Serve – Drain on paper towels, season with salt and cayenne, and serve hot with mayo.

10. Jersey Royal, Wild Garlic & Watercress Tart with Pink Pickled Onions

Spring on a plate. That’s what this tart is. Buttery, flaky pastry cradles Jersey Royals—those nutty, golden-skinned potatoes that only appear for a short season—alongside wild garlic and peppery watercress.

A creamy filling ties it all together, but the magic touch? Those jewel-toned pink pickled onions on top, adding a pop of tangy crunch. It’s perfect for brunch, lunch, or any excuse to celebrate spring’s best flavors.

Servings: 6

Ingredients:

• 350g Jersey Royal potatoes
• 1 mint sprig
• 4 eggs
• 100g watercress
• handful wild garlic leaves (or 2 garlic cloves, crushed)
• 50ml double cream
• 250g ricotta drained using a sieve
• 120g Wensleydale cheddar, grated
• 1 lemon zested
• pinch nutmeg
• 1 tbsp rose harissa

For the pastry

• 200g plain flour
• 120g cold butter cut into cubes
• 2 tsp vodka

For the pink pickled onions

• 1 red onion sliced
• 125ml rice wine or cider vinegar
• ½ tsp sea salt
• 25g sugar
• ½ tsp yellow mustard seeds

Instructions:

• Pickle the onions – Boil vinegar, sugar, salt, mustard seeds, and water, then pour over sliced onions. Let sit for at least 30 minutes.
• Make the pastry – Mix flour and salt, rub in butter, then stir in vodka and iced water to form a dough. Chill for 30 minutes.
• Cook the potatoes – Boil potatoes with mint and salt for 10 minutes, then let them cool in the water.
• Blind bake the pastry – Roll out dough, press into a tart tin, chill, then bake with baking beans for 20 minutes. Remove beans, brush with egg wash, and bake 10 minutes more.
• Make the filling – Blend eggs, wild garlic, watercress, and cream, then mix in ricotta, lemon zest, cheese, nutmeg, and salt. Layer potatoes and harissa in the tart, then pour over the filling.
• Bake and serve – Bake for 35-40 minutes, let rest for 20 minutes, then slice and serve with pickled onions and salad.