Spring time again and a good time to think of some new and tasty ideas of what you could eat with your spring roast lamb.

Why not try these ideas all which use seasonal veg and are quick and easy to prepare.

Potatoes - why not swap your new potatoes for golden crispy rosti?

Serving suggestion: Grate a large potato per person (no need to peel) and 'wring out' in a clean dry tea towel to remove excess water.

Put in a mixing bowl and stir in 50g/2oz grated mature cheddar, or similar tasty cheese of choice, per person. Add a little salt and pepper and maybe stir in shredded ham or bacon.

Lightly press the potato mixture into a heated and oiled, or non-stick frying pan. When the underside is cooked (after about seven minutes) flip over and carry o cooking so that both top and bottom are golden brown. Serve with green vegetables.

Spring greens - why not add a bit of extra flavour to your leafy greens?

Serving suggestion: Ginger and garlic go well with dark green leafy vegetables.

Blanch or 'wilt' (boil quickly to soften and drain) some spring greens.

Heat a little sesame oil mixed half-and-half with vegetable oil in a wok or large pan and stir fry some thinly sliced ginger root and a clove of garlic.

Add the spring greens and cook for two minutes.

Purple sprouting Tip: lightly cook by boiling or steaming the spears until just tender. Dress with olive oil, lemon juice and seasoning.

Serving suggestion: lightly cook by boiling or steaming the spears until just tender. Drain and serve with plenty of black pepper as an accompaniment to anything from roasts to readymeals.

Cabbage (savoy) Tip: wash whole leaves and plunge into boiling water to cook.

Drain when tender and then chop finely using scissors. Stir in a knob of butter and grated nutmeg and serve.

Serving suggestion: make a meal of cabbage by stuffing the blanched (boil quickly to soften and then drain) leaves with spicy pork.

Mix minced pork with diced onion, crushed clove of garlic, cooked rice or breadcrumbs and paprika.

Fold the leaves up around golfball-sized balls of the meat mixture and bake in an ovenproof dish to which you have added a can of chopped tomatoes or jar of passata (sieved tomato sauce) at 180C/fan oven 170/gas 4 for 15-20 minutes.

Leeks Tip: fry sliced leeks in a little butter, or 'sweat' in a covered non-stick pan for about 10 minutes to soften.

Use as an ingredient in home-made quiche or add chopped potato and vegetable stock and cook until the potato is soft then puree to make leek and potato soup.

Stir in a little yogurt or cream when reheating to serve.

Serving suggestion: braised leeks are a simple tasty recipe. Put the sliced leeks in a buttered or oiled ovenproof dish with a lid.

Season and add a knob of butter. Bake in a moderate oven (180C/fan oven 170/gas 4) for about 30-40 minutes, stirring occasionally and adding a little more water, if necessary to prevent burning or sticking.

For lots more ideas on how to serve your fruit and veg with a difference please visit www.eatincolour.com