Ray McVinnie and his partner, Jenny Maidment, have done a great job motivating me to get out and plant the spring garden.

This year it's a container garden and so far only lettuce, but lots of variety thanks to delivery of heirloom seeds from generous friends. Spinach and radishes will be planted this week along with every type of herb I can get my hands on. Relocating has seen me without a garden for over a year and herbs are the thing I have missed the most, choosing to leave them out of many dishes rather than fork out for them in the shops. I won't leave them out of Ray's recipes though.

His ham and egg salad, spring pasta with parmesan cream and zucchini, broad bean, rocket, lemon and rice soup these are a celebration of all that's good in the garden and produce department at this time of year, and I think we've all been looking forward to it.

Elsewhere Warren Elwin is topping last week's seeded crispbread to make a set of Swedish-inspired canapes that will be useful this social season.

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Seeded crispbread. Photo / Bite magazine
Seeded crispbread. Photo / Bite magazine

Peter Gordon is helping a reader recreate a kebab enjoyed in Rarotonga - take note of the tamarind rice here - sounds amazing.

Michael Meredith, who has announced he is moving on to new ventures at the end of year so be sure to dine at the legendary Meredith's while you can, is sharing his plant-based challenge dish of celeriac, pumpkin, sprouted seeds, shiitake and sorrel.

Michael Meredith with his plant-based dish. Photo / Bite magazine
Michael Meredith with his plant-based dish. Photo / Bite magazine

Tonight's dinner is fresh fish on pita with a tangy citrus herb salsa.

Fresh fish on pita. Photo / Bite magazine
Fresh fish on pita. Photo / Bite magazine