Spring Proper is finally here. Make the most of it with our pep-filled recipes and new-season tastes.

Get stuck in

Chef and food writer Ben Lippett uses sherry vinegar to add base-level sweetness to these sticky pork ribs, before doubling down with a bitter caramel for maximum ‘swavoury’ flavour. You’ll want plenty of napkins on hand for this one.

Make Sticky pork ribs with sherry vinegar caramel

ON YOUR RADAR

Candyfloss in bread form

Pillowy, soft and slightly sweet, Japanese milk bread (shokupan) has been all over menus across the UK recently – now it’s coming to our bakery aisle too with cloud-like Milk Buns.

Join the trend: make Japanese-style milk bread at home

DINNER TONIGHT

Charred to perfection

Gymkhana’s sauce range achieves restaurant-quality meals in a matter of minutes. These luxurious lamb chops can be prepped slightly ahead – just leave them to soak up the Classic Tandoori marinade and roast when you’re ready.

Try Tandoori lamb chops

SIP OF THE WEEK

Take the wine aisle less travelled

Our Loved & Found range is all about discovering lesser-known varieties from smaller producers, so why not swap your regular Beaujolais for its cousin, País from Chile? Before you know it, you’ll be hosting a wine rack family reunion.

Shop Loved & Found

This week on Dish

Dave Grohl stops by to tell some rock’n’roll anecdotes, show off his trombone-playing skills, and devour José Pizarro’s melt-in-the-mouth Spanish-style slow-cooked lamb.

See the recipe

SHOPPING

Things we're buying this week

SHOPPING

Things we're buying this week

What Waitrose comms officer (and former chef) Cameron Addison is filling his basket with this week

Leckford Estate Strong White Bread Flour

“As a regular sourdough baker, I need a flour with a high protein content and gluten strength when I’m working with higher hydration doughs. I think this flour might be the best option on the market right now.”

Shop Leckford Estate Flour

No.1 Fairtrade Uganda Dark Chocolate

“I’ve always said ‘bitter is better’, and nothing beats this uber-rich chocolate, which has warming notes of nuts and spice. Sometimes I enjoy this bar on its own, but it’s so delicious shaved over a tiramisu.”

Shop No.1 Dark Chocolate

Cooks’ Ingredients ’Nduja Paste

“My mum is from Italy, so I grew up enjoying a lot of home-cooked Italian food. ’Nduja is such a versatile ingredient – I love to add it to ragús, but why not try it in a sausage roll?”

Shop 'Nduja paste

No.1 British Free Range Cheddar & Apple Pork Sausages

“One of my go-to dinners is a totally-loaded hot dog. These sausages elevate that dish to a whole new level, making even a midweek meal feel extra special.”

Shop No.1 Sausages

IN MY BASKET

Cooks’ Ingredients White Miso Paste is Sophie Gastman’s perfect umami anchor

The nutritionist and cookbook author loves to use this fermented paste in baking to balance out the sweetness. Try it in her Brown butter, chocolate & banana pudding

Cooks’ Ingredients White Miso Paste is Sophie Gasman’s perfect umami anchor

“White miso is my kitchen’s most reliable shortcut to flavour. While darker varieties (such as brown or red) can be a bit much, white miso is light and mild, mellow and sweet – it’s the most delicate of the miso family and the perfect anchor for the salty-sweet profiles I love.”

Shop Cooks' Ingredients White Miso Paste

Get it before it's gone

It’s the last week of the month – and your final chance to discover pages and pages of flavour in April’s Food magazine. Grab your free copy with a My Waitrose card.

Join the club