This month, we celebrate British cheese in all its creamy, bubbling, golden glory!

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

This rich tart makes a lovely dish for a spring lunch – serve with a crisp green salad. SERVES 6 | PREP 20 MINS | COOK 1 HR 10 MINS | EASY 250g shortcrust pastry2 smoked haddock fillets knob of butter

Pretty-as-a-picture bakes inspired by the fresh zing of spring, along with crafts to help share them

In his latest cookbook – his first in 20 years – chef and co-founder of legendary French restaurant Racine, Henry Harris, shares the lessons he’s learned in life and the kitchen…

Celebrate the season – and the Bank Holiday weekend – with a vibrant feast with recipes for everyone