Seven sensational recipes to inspire seasonal eating

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy Beetroot borscht with sweet potato and tofu open image in gallery Beetroot is at its best and sweetest in spring and summer Serves: 4 Ingredients: 600g beetroot 300g sweetheart cabbage 1 handful of fresh dill 1 brown onion 1 vegetable stock cube 2 sweet potato 2 tbsp tomato puree 40g walnuts 160g almond yoghurt 4 tbsp tomato ketchup 560g naked tofu 2 tsp garlic paste Method: 1. Spiced pork, kale and chickpea salad open image in gallery Spiced pork strips go well with vitamin-rich kale and juicy plum tomatoes Serves: 2 Ingredients: 1 green chilli 240g chickpeas 1 handful of fresh coriander 2 tsp cumin seeds 1 lemon 1 red onion 1 spring onion 220g baby plum tomatoes 80g coconut yoghurt 300g free-range pork strips 80g kale 2 tbsp tikka paste Method: 1. Baked hake with creamed leeks and pesto roast veg open image in gallery The British leek is a fantastically versatile vegetable that adds flavour and bite Serves: 4 Ingredients: 1 handful of fresh chives 4 hake fillets 3 leek 1 lemon 2 parsnip 600g baby white potatoes 1 vegetable stock cube 160g almond yoghurt 80g cavolo nero 4 tsp garlic paste 2 tbsp red pesto Method: 1. Peanut and swede stew with crisp mange tout open image in gallery Swede season runs from October to February Serves: 1 Ingredients: ½ red chilli ½ tsp ground cumin 2 garlic clove 2cm fresh ginger 120g kidney beans ½ lime 80g mangetout 1 shallot 10g roasted peanuts 2 tbsp tomato puree 30g original roast peanut butter 300g swede 40g cavolo nero Method: 1.