These light, crumbly, cheesy biscuits are perfect served alongside a springtime soup or salad. They would also make a great accompaniment for a glass of chilled Prosecco. Makes approximately 15-20 biscuits
An indulgent salad of orange, caramelised fennel and goat's cheese by Diana Henry. You can serve this on its own, or with other Spanish bits – jamón ibérico de bellota.
Tomatoes, halloumi, good bread – what’s not to like? The honey-and-thyme-glazed halloumi is very special, and the purple-pink thyme flowers add beauty and flavour.
This filo, spinach and feta pie recipe by House & Garden's food editor by Blanche Vaughan makes a perfect vegetarian lunch, can be served with tomato salad.