The humble egg is a kitchen superstar – whether they're fried, poached, cured or scrambled, eggs are rightly given starring roles in cuisines all over the world, from Japanese rolled omelettes to Portuguese egg custard tarts. They’re a go-to when there’s little else in the cupboards, and take plenty of dishes to the next level. This month, we’re giving them the attention they deserve, looking at clever cooking tips, new takes on classics and plenty of fresh ideas to try (like our seriously moreish hot honey cured egg yolks).

With April under way, things are looking decidedly spring-like when it comes to our menus (it’s anyone’s guess when it comes to the weather). With the likes of asparagus, potatoes, lamb, wild garlic and artichokes soon reaching their seasonal best, the bounty of British spring is hard to top. We’ve pulled together plenty of recipe inspiration perfect for the time of year for you get stuck into – we’ll be getting started with a batch of our savoury, zingy ham hock and spring vegetable broth, loaded with pickled chillies. 

Chef Stuart Deeley cooked in some of Birmingham’s best kitchens before making a name for himself as the winner of MasterChef: The Professionals 2019. Today, he celebrates hearty, unpretentious cooking at his restaurant Smoke.