The fifth in a series of Angela Gray’s Cookery School books, Spring Recipes celebrates the time of year with fresh, zesty flavours, vibrant colours and lots of inspiring ways to enhance your day-to- day cooking at home.

Angela Gray has worked prolifically in the food world, starting her career as a personal chef working in Europe and North America. Her clients have included an esteemed list, from European aristocracy to high profile clients such as Andrew Lloyd Webber. Angela then moved into the restaurant business, where she developed her relaxed style of cuisine with a strong Mediterranean influence.

Angela opened the doors to her Cookery School at Llanerch Vineyard in April 2010 and has been voted into the Top 10 UK Cookery Schools by The Independent and The Telegraph. Her Cookery School has also been shortlisted for the Best Cookery School in the Great British Food Awards and chosen to join an elite selection of 50 top schools in The National Cookery School Guide. Angela has created a wide variety of cookery classes and events, where she loves to share her knowledge, skills and anecdotes.

Grilled Wye Valley Asparagus.
Photograph from Spring Recipes (c) Huw Jones

Spring is a season which is very dear to Angela’s heart and that passion can be felt in each and every page of this new book.

Angela says: ‘Bringing the first shop of new season ingredients into the kitchen is still exciting for me. There is always a new idea to try, bringing a freshness and vigour to everyday cooking. I love all the green vegetables that are available, some of which only have a short season, such as asparagus, spring greens and purple sprouting broccoli.’

Just like in the rest of the collection, Angela focuses on ingredients that are available during the season the book is dedicated to, creating beautiful yet very detailed and easy-to-reproduce recipes. Asparagus and lamb are some of the main spring products used in this book.

Low ‘n’ Slow Cooked Duck Legs.
Photograph from Spring Recipes (c) Huw Jones

Through her recipes, Angela also gives readers a very special insight into her own early years by sharing dishes that she used to eat as a child and associating them with anecdotes of her upbringing on a typical Welsh farm. She adds a spark of her own story and personality in each recipe.

Pictures from Huw Jones best illustrate the delicateness Angela brings to very simple and tasty products. The vibrant green colour tones used throughout the book perfectly represent the rebirth of nature Angela is so fond of.

The book includes 33 seasonal and delicious recipes including: Gammon with Parsley Sauce and Candied Potatoes, Handmade Ravioli lled with Goats’ Cheese and Wild Garlic, Vanilla Custard Tart with Caramelised Blood Oranges.

Sunday Crumble.
Photograph from Spring Recipes (c) Huw Jones


Angela Gray’s Cookery School: Spring Recipes by Angela Gray and Huw Jones, published by Graffeg.
Pre-order Spring Recipes now:

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