From tarte tatin to blue cheese salad: Joe Woodhouse’s vegetarian recipes for early spring

Spring into action: (clockwise from top) Joe Woodhouse’s shallot and wholegrain mustard tatin kohlrabi, radish and spring greens, and chicory and parsley salad with blue cheese dressing. Photograph: Ola O Smit/The Guardian. Food and prop styling: Kitty Coles. Food styling assistant: Clare Cole.

Shallot and wholegrain mustard tatin

This is very simple to pull together and really celebrates the shallots. If you love your wholegrain mustard, add an extra tablespoon.