Seasonal Recipes

April is the perfect time to embrace fresh, vibrant flavors that celebrate the shift into spring. This season’s recipes offer something for everyone—from creamy, crowd-pleasing Deviled Potatoes to savory Garlic Butter Chicken Meatballs that are bursting with comfort. For those with a sweet tooth, Italian Ricotta Cookie Bars bring a light, zesty twist to dessert. And for a plant-based option packed with bold flavor, the Vegan Chorizo and Vegetable Paella delivers hearty satisfaction with every bite. Let these seasonal favorites bring warmth and brightness to your April table.

Deviled Potatoes

Total Time	Servings
40 Minutes	12

INGREDIENTS:

• 1 1/2 pounds baby gold potatoes
• 1 tablespoon kosher salt, plus more to taste
• 1/2 cup mayonnaise
• 2 teaspoons yellow mustard
• 1/4 cup sweet pickle relish
• 1/4 cup finely chopped green onions
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• chopped chives for garnish

Directions

1. Cover potatoes by 2 inches with water in a large saucepan. Add salt and bring potatoes to a boil over high heat. Cook until potatoes are fork tender, about 12 minutes, and drain.
2. When potatoes are just cool enough to handle, cut each one in half lengthwise, to most resemble the shape of an egg. Use a small measuring spoon or melon baller to scoop out the center of each potato, leaving about a 1/8-inch border. Add potato flesh to a bowl. 
3. Mash potato flesh with a fork and stir in mayonnaise, mustard, relish, green onions, and  pepper. Season with salt to taste. Spoon or pipe mixture into each potato “shell” and sprinkle with paprika. Sprinkle with chives if desired and serve immediately or refrigerate until ready to serve.

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Garlic Butter Chicken Meatballs

Time	Servings
1 Hour 35 Minutes	4

INGREDIENTS

• 1/2 cup panko breadcrumbs
• 1/3 cup whole milk 
• 1 large egg
• 1 cup grated Parmigiano-Reggiano
• 1/2 cup whole milk ricotta
• 2 tablespoons grated yellow onion
• 1 large garlic clove (1/2 teaspoon), grated, plus 8 cloves, finely chopped (about 2 1/2 tablespoons)
• 2 teaspoons Italian seasoning
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 2 pounds ground chicken (preferably white and dark meat)
• 1/4 cup olive oil, divided
• 3/4 cup chicken stock
• 1/2 cup cold unsalted European butter (such as Kerrygold), cut into pieces 
• Finely chopped parsley
• Lemon wedges

Directions

1. Stir together breadcrumbs and milk in a large bowl; let sit until absorbed, about 10 minutes. Add egg and beat lightly into breadcrumbs with a fork. Add Parmigiano-Reggiano, ricotta, onion, grated garlic, Italian seasoning, salt, and pepper; stir to combine. Add chicken and mix gently with a fork until incorporated (do not overmix). Refrigerate until chilled and easy to handle; about 30 minutes. (If the mixture is still too soft to handle, chill for an additional 10 minutes before shaping.) Roll meatballs into 1 1/2-inch balls (1 1/2 oz. each) and place on a parchment lined baking sheet.
2. Heat 2 tablespoons oil in a large nonstick over medium heat. Working in two batches and keeping the remaining batch chilled, add about 15 meatballs to skillet and cook, turning occasionally, until browned on all sides and an instant-read thermometer registers 160°F, about 10 minutes. Transfer meatballs to a shallow bowl and cover with foil to keep warm. Repeat with remaining oil and meatballs. Do not wipe skillet clean.
3. Add garlic; cook over medium, stirring constantly, until fragrant and lightly golden brown, 20 to 30 seconds. Pour chicken stock into skillet, scraping up any browned bits from bottom of skillet using a wooden spoon. Cook, stirring occasionally, until liquid is slightly reduced, about 3 minutes.
4. Add butter, 1 piece at a time, and stir until completely melted before adding next piece. Immediately remove skillet from heat. Divide meatballs among 4 shallow bowls and top with about 3 tablespoons of the garlic-butter sauce. Garnish with parsley and serve immediately with lemon wedges.

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Italian Ricotta Cookie Bars

Total Time	Servings
1 Hour 15 Minutes	16 Bars

INGREDIENTS

• 1/2 cup unsalted butter, softened 
• 3/4 cup white sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 2 extra large eggs, at room temperature
• 8 ounces whole milk ricotta cheese, at room temperature
• 1 teaspoon freshly grated lemon zest
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda

Icing

• 1 1/4 cups confectioner’s sugar
• 1 tablespoon unsalted butter, melted 
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 3 teaspoons whole milk, or more as needed 
• nonpareil sprinkles, as needed

Directions

1. Preheat the oven to 350 degrees F (180 degrees C). Line a 9×9-inch square pan with enough parchment paper to have overhang on all sides, and lightly grease the parchment. 
2. For cookie bars, beat butter, white sugar, brown sugar, salt, and nutmeg together in a bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Add in eggs and beat for 1 more minute. Add in ricotta, lemon zest, lemon juice, and vanilla and mix until thoroughly incorporated. Add in flour and baking soda and mix until just combined. Transfer batter into the prepared pan and spread into an even layer.
3. Bake until golden and the center of the bars feel just set when lightly touched, about 30 minutes. Remove from oven and allow to cool completely.
4. For icing, mix together powdered sugar, melted butter, lemon juice, vanilla, pinch of salt and 3 teaspoons of milk until smooth. If glaze is too thick, add another teaspoon of milk until it is a pourable consistency. Pour glaze over bars and spread into an even layer. Sprinkle nonpareils over icing before it sets. Allow glaze to set before cutting into 16 bars. Bars can be placed in the refrigerator to speed up setting. Keep bars stored in the refrigerator, but bring to room temperature to serve.

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Vegan Chorizo and Vegetable Paella

Total Time	Servings
35 Minutes	3-4 Serving

INGREDIENTS

• 1/2 tsp saffron
• 600ml vegetable stock
• 6 vegan chorizo style sausages
• 1 onion
• 4 garlic cloves
• 1 yellow pepper (or red/orange)
• 6 cherry tomatoes
• 1 tbsp tomato puree
• 2 tsp smoked paprika
• 200g bomba paella rice
• 1 cup frozen peas
• 1 lemon
• Handful of fresh parsley

Directions

1. In a large pyrrex jug/bowl place hot vegetable stock and saffron, leave to infuse.
2. Heat a tbsp of oil in a paella/large frying pan on medium heat. Cut the chroizo sausages into small chunks and fry for about 5 minutes until starting to brown on all sides.
3. Transfer the chorizo pieces a bowl and save for later.
4. Pour a little more oil into the pan and add the finely chopped onion.Fry for a few minutes and then add the crushed garlic and chopped pepper.
5. After a few minutes add chopped cherry tomatoes, tomato puree and smoked paprika, Stir and leave to cook for a couple of minutes.
6. Next add the bomba paella rice. Stir and once the rice is translucent on the edges add the saffron infused stock.
7. Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes.
8. Add the frozen peas and chorizo sausage and stir.
9. Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper.
10. Squeeze juice from half the lemon and use the other half to decorate.
11. Add chopped parsley and serve! Best eaten fresh but will keep in the fridge in an air tight container for 2-3 days.

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