The bank holiday weekend is a great time to get together with friends and family.

And if you're entertaining or want to cook up a family feast, we've got some quick, easy and delicious springtime recipes for you to try.

From one pot dishes to various recipes that are ideal for a spread, there is something to please everyone.

Tesco pot roast chicken with lentils and spinach pistou (Serves 6)

Tesco pot roast chicken with lentils and spinach pistou recipe

Ingredients:

1 tbsp olive oil

1 x 1.6kg whole chicken

2 leeks, trimmed and sliced

2 celery sticks, sliced on the diagonal

1 x 230g pack baby parsnips, sliced

450ml (¾pt) chicken stock

1 x 250g pack ready-to-eat puy lentils

150g (5oz) baby spinach

150g (5oz) freshly-podded peas (or frozen peas, defrosted)

For the pistou

1 garlic clove, chopped

50g (2oz) baby spinach

20g (¾oz) fresh basil

4 tbsp extra-virgin olive oil

Method:

1. Preheat the oven to gas 5, 190°C, fan 170°C. In a casserole or ovenproof pan large enough to hold the chicken comfortably, warm the olive oil on the hob over a medium-high heat. Add the chicken breast-side down and sear, until the skin is golden all over.

2. Turn the chicken so it is sitting breast-side up, then reduce the heat to medium-low and add the leeks and celery. Cook for 3 minutes, then add the parsnips, stock and 500ml (17fl oz) of water. Bring to the boil, then cover with a tightly fitting lid. Transfer to the oven and cook for 1 hour.

3. Remove from the oven and stir in the lentils. Put the lid back on and return to the oven for 15 minutes.

4. Remove from the oven and skim most of the fat from the surface of the broth; discard. Stir in the spinach and peas, then season to taste. Set aside for 5 minutes.

5. Transfer the chicken from the casserole to a board, letting the liquid drain away from the cavity. Carve the meat into portions and return to the casserole dish to keep warm.

6. To make the pistou, put the garlic, spinach, basil, olive oil and 2 tbsp water in a mini food processor. Whizz until finely chopped, then season to taste. (Use immediately, or cover and chill for up to 3 days.)

7. To serve, portion out the chicken, veg and broth in shallow bowls and top with a dollop of pistou.

If you fancy making this one pot dish, you can buy the ingredients at www.realfood.tesco.com

Asda butternut squash quesadillas (Serves 4)

Asda butternut squash quesadillas recipe

Ingredients:

1 butternut squash, peeled, deseeded and cut into 1cm cubes

1tbsp olive oil

1 pack Chosen by You Mexican style 8 corn tortillas

200g mild cheddar, grated

220g can Napolina red kidney beans, rinsed and drained

4 spring onions, sliced

1 red pepper, deseeded and finely cubed

1tbsp chopped coriander

1 mild red chilli, finely chopped (optional)

Salsa, to serve

Method:

1. Preheat the oven to 220°C/ 200°C Fan/Gas 7. Put the squash on a baking tray, drizzle over the oil and toss to evenly coat the squash. Cook in the oven for 15-20 mins until soft and starting to brown at the edges.

2. Place 4 of the tortillas on a work surface and sprinkle on half the cheese, dividing it evenly between them. Top with the squash and the rest of the ingredients (except the salsa), and then the remaining cheese.

3. Top each tortilla with another one. Press together gently with your palm.

4. In a large pan, dry-fry the quesadillas one at a time, on low, for 2-3 mins on each side until golden brown on the outside and the cheese has melted inside.

5. Cut each quesadilla into quarters and serve straight away, with salsa on the side.

These vegetable quesadillas are simple yet delicious and nutritious. If you fancy making these, you can buy the ingredients at www.asda.co.uk

Aldi Thai style king prawn oriental stir fry (Serves 4)

Aldi Thai style king prawn oriental stir fry recipe

Ingredients:

150g king prawns, cooked & peeled

1 large red pepper, sliced

1 large green pepper, sliced

150g sugarsnaps

1 small organic broccoli, cut into florets

1 red chilli, deseeded and sliced

2 organic cloves of garlic, crushed

2 inch piece of ginger, peeled and grated

1 tbsp vegetable oil

2 tbsp dark soy sauce

1 tbsp sweet chilli sauce

To serve

4 spring onions, sliced

1 lime

Fresh coriander to garnish

Method:

1. Prepare all the vegetables and then heat the oil in a large wok.

2. Fry the vegetables in the garlic and ginger until they have started to soften but are still crisp. Add the prawns.

3. To finish the stir fry, add the soy sauce and sweet chilli sauce and cook for another minute.

4. Serve the stir fry with a sprinkling of fresh coriander, slices of spring onion, wedge of lime and either rice or noodles on the side.

Tesco chorizo, asparagus and Manchego tarts (Serves 4)

Tesco chorizo, asparagus and manchego tarts recipe

Ingredients:

1 x 320g pack ready-rolled lighter puff pastry, at room temperature

2 tsp milk

100g (3 ½oz) chorizo, thickly sliced

125g (4oz) asparagus tips, each cut into 3

4 tbsp soft cheese

75g (3oz) Manchego, grated

1 x 90g pack babyleaf and rocket salad, to serve

Method:

1. Preheat the oven to gas 7, 220°C,
 fan 200°C. Unroll the pastry on its paper and cut out 4 x 11cm (4 1/2in) squares.

2. Using a sharp knife, mark a border 1cm (1/2in) in from the edge and score the centre.

3. Transfer to a baking tray lined with nonstick baking paper and brush the border with the milk. Bake for 10 minutes, until puffed.

4. Meanwhile, heat a griddle pan over a high heat. Dry-fry the chorizo for 2-3 minutes, until crisp. Remove from the pan and drain on kitchen paper. Put the asparagus in the pan and griddle for 1 minute.

5. Flatten the pastry centres, then fill each with 1 tbsp soft cheese. Divide the chorizo and asparagus between each, then scatter over the Manchego.

6. Return to the oven for 10 minutes, or until the cheese has melted and the pastry is golden. Serve with the salad.

These little tarts will make a great addition to your springtime spread. You can buy the ingredients at www.realfood.tesco.com

Asda spiced salmon skewers (Serves 8)

Asda spiced salmon skewers recipe

Ingredients:

3tbsp natural yoghurt

1 clove garlic, crushed

1tsp clear honey

½ red chilli, chopped

Juice ½ lemon

2tsp vegetable oil

1tsp mild curry powder

4 salmon fillets, skinned and cut into 2cm cubes

Chopped coriander, to serve

Method:

1. For the marinade, mix the yoghurt, garlic, honey, chilli, lemon juice, oil and curry powder in a bowl.

2. Coat the salmon in the marinade, thread onto 8 skewers and chill in the fridge for at least 30 mins.

3. Preheat the grill or BBQ to medium. Put the salmon on a baking tray and grill for 3-4 mins on each side until just cooked. Serve with coriander

Pair these skewers with your favourite sides for a delicious spring dish. You can shop the ingredients at www.asda.co.uk

Aldi tropical beef risotto (Serves 4)

Aldi tropical beef risotto recipe

Ingredients:

500g sirloin steak finely diced

1 large mango finely diced

50ml Oliver Cromwell London dry gin

1 shallot, finely chopped

500g risotto/arborio rice

250ml fruity white wine

750ml chicken/mushroom stock, kept hot

25g butter

2 Conference pears, chopped

Bunch asparagus, chopped

300g Parmesan, grated, plus shavings for garnish

Fresh parsley

Method:

1. Marinate the beef and half of the mango in the gin overnight.

2.Pre-heat some olive oil in a pot on a low heat. Add the shallot and stir.

3. Then add the risotto rice and stir on a low heat for 3-4 minutes.

4. Add about 50ml of wine and the butter, and continue stirring until butter has melted.

5. Then add some stock a bit at a time while stirring. Do not let the liquid dry out. Continue adding your stock and wine, stirring on a low heat until your rice is slightly al dente.

6. Add the pear and asparagus to the risotto and stir for 2 minutes, adding a bit more stock to loosen up the thick consistency.

7. Drain and add the marinated beef pieces and stir for 4 minutes.

8. Add the parmesan, stir and serve, topped with parmesan shavings, parsley leaves and the rest of the mango.