Cheesy roasties and lemony gratin: Anna Jones’ springtime recipes

Both sides of the changeable season are covered here: in like a lion with hearty cheese and pickle roast potatoes, out like a lamb with a light gratin with lemon, capers and herbs

Easter is an in-between time of year. I have spent some basking in the garden, while on others, there’s been snow. Spring demands food that is both fresh and hearty. Today’s gratin is loosely based on one from the cookbook Sunday Suppers at Lucques – coins of early season courgettes with a perky salsa verde topped with golden cheesy breadcrumbs. And you can’t go wrong with this spin on roast potatoes with cheese and pickle, served with a crisp bitter leaf salad.

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