When it comes to growing your own, there’s nothing more rewarding than cooking a delicious meal with the fruits of your labour, and what better way to enjoy it than with family and friends?

Growing your own is a great value way to get nutritious food on your dinner table that’s packed full of flavour and is good for both you and the environment. The UK’s leading garden centre, Dobbies, has put together a menu of tasty spring dishes to inject some freshness into your mealtimes. Whether you’ve grown some delicious heirloom tomatoes, vibrant carrots, or fragrant herbs, check out these mouth watering recipes that are perfect for outdoor entertaining and get creative with your crop.

Heirloom tomato, herb and chicken salad Serves 4 (Prep time 10 minutes, cook time 10 minutes)

The perfect accompaniment to spring and summer BBQs, this light and fresh salad is a crowd pleaser and will make your heirloom tomatoes the star of the dish. Combined with a creamy, fragrant dressing and crunchy sourdough croutons, this salad comes together in just a few short steps and can be prepped in advance of your get together.

What you’ll need

For the salad

• 3 tbsp extra virgin olive oil
• 2 chicken breasts
• 2 tbsp dried oregano
• 500g selection of mixed heirloom tomatoes
• 2 slices sourdough bread, cubed
• 1 small red onion, thinly sliced
• 1 tbsp small capers
• 10g fresh dill, chopped

For the dressing

• 100g Greek yoghurt
• 4 tbsp mayonnaise
• 1 clove garlic, crushed
• 2 tbsp white wine vinegar
• 10g fresh chives, finely chopped

Method

1. Preheat oven to 200c/180c fan assisted. On a baking tray, mix the sourdough with 2 tbsp of olive oil and season well. Bake for 7 minutes or until golden. Remove and let cool.
2. Slice the chicken into two pieces lengthways. Drizzle with olive oil, season and then add the oregano. BBQ for 4 minutes on an outdoor grill, or use your oven grill, then let cool and slice into pieces.
3. In a small bowl combine the dressing ingredients and season to taste.
4. Use a large platter to arrange the tomatoes, sourdough croutons, red onion, capers and chicken. When close to serving, pour over the dressing and sprinkle with the dill and any leftover chopped chives.

Barbecued carrot, ricotta and almond salad with sultana dressing

Serves 4 (Prep time 15 minutes, cook time 20 minutes)

Versatile and sweet, carrots are easy to grow in both containers and the ground, making them perfect for those with limited outdoor space. This tasty side dish is great for al fresco dining and makes for a fantastic alternative for BBQ skewers.

What you’ll need

For the salad

• 500g multi-coloured carrots, scrubbed and trimmed
• 1 tbsp extra virgin olive oil
• 2 tbsp ground cumin
• 3 tbsp toasted almonds, skin on
• 250g ricotta
• Handful of baby spinach (optional)

For the sultana dressing

• 1 garlic clove, sliced
• 1 thumb-sized red chilli, sliced
• 2 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 2 tbsp sultanas
• 2 tspn castor sugar

Method

1. Blanch the carrots in boiling water for 4 minutes then drain and rinse in cold water and dry on a tea towel. Place in a bowl and mix in the cumin, olive oil and a pinch of sea salt. 
2. For the dressing, heat the olive oil in a small frying pan over low heat. Add the garlic and sauté until golden, about 1 minute. Add the chilli, white wine vinegar, sultanas and castor sugar and cook for 2 to 3 minutes until syrupy. Set aside.
3. Slice the carrots into batons and thread onto metal skewers. BBQ for 5 to 8 minutes on an outdoor BBQ, or use your oven grill. 
4. Spread the ricotta on a large platter. Arrange the carrots and almonds over and then pour over the dressing. To bulk this out more, you can also add baby spinach leaves.

Smoked salmon, cream cheese and watercress filo tart

Serves 4 (Prep time 30 minutes, cook time 30 minutes)

If you’re looking for a showstopping lunch dish that packs a punch and will shine a light on your fresh spring herbs, Dobbies’ delicious smoked salmon, cream cheese and watercress filo tart is the perfect choice. Impress your family with this seasonal delight and watch it become a firm favourite.

What you’ll need

For the tart

• 2 red onions, thinly sliced
• 2 tbsp extra virgin olive oil
• 4 long sheets of filo pastry (approx. half of a 270g pack)
• 100g butter, melted
• 100g pack smoked salmon ripped into chunky pieces
• 150g chopped watercress with large stalks removed

For the custard

• 3 eggs
• 100g cream cheese
• 200g double cream
• zest of 1 lemon
• 20g fresh dill, stems removed and leaves chopped

1. Preheat the oven to 180c/160c fan assisted and place a flat baking tray in the oven to heat. In a large frying pan, heat the olive oil and then add the onions and some seasoning. Sauté on a medium low heat until caramelised, about 10 minutes. 
2. Brush the sheets of filo with melted butter and drape over a tart tin, leaving the excess to overhang. Continue until you use all the sheets and press the pastry down gently into the tin. The add in the salmon, onions and watercress. 
3. In a large bowl whisk the custard ingredients with some seasoning and pour the mixture over the tart. Roll up the excess pastry to form a crust around the tart and brush with additional butter. Bake on the hot baking tray for 35 minutes or until golden and set. Remove and let cool and then serve with additional watercress on top.

For more grow your own inspiration or gardening advice, visit www.dobbies.com