PRIME TIME

WARMER WEATHER MEANS it’s time to freshen up our plates, says Matt Moran. ”We’re starting to see all the spring vegetables come into season – corn, mint, peas and asparagus, plus the tomatoes are getting better and better every day,” says the chef. “It’s an ideal time shake up your usual series of dishes.”

The season also sees rich comfort food go into hibernation, making room for sunny recipes that bring new energy. “These are light recipes, easy to make vegetarian, too.”

So what’s on Moran’s menu? “The green, leafy spinach and yoghurt filo pie has a wholesome yoghurt base rather than a thick pie crust, so it’s a burst of freshness. The miso chicken skewers and noodles are fantastic for a breezy lunch; it’s a simple dish that’s also satisfying.”

And don’t underestimate the might of salads. While there’s plenty of flavour and texture in the chorizo