This month…

Small is beautiful when the sap's rising, glorious green vegetables in tiny mouth-watering shapes and sizes, gooseberry fool, Lancashire cheese and poached wild salmon for a real treat says Nigel Slater.

Moroccan tajine with pickled lemons

Jane Grigson was The Observer’s distinguished food writer for many years. Here is a recipe that was first printed in this paper in March 1983.

This month

The greenest shoots, the tiniest Jerseys, the coolest mint, the broadest beans, the nippiest lobster, the shiniest mackerel, the gamiest duck. Oh and don't forget the rhubarb. Nigel Slater picks what's fresh for spring

Calf’s liver and bacon

Marco Pierre White: Calf's liver is fine and delicate in flavour, and much used in Italian cooking (particularly Fegato alla veneziana). Here is a more traditionally English way of serving it.