RECOMMENDATIONS

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  Rabbit spring rolls

  Simon Rimmer puts the spring into these spring rolls with rabbit meat, served with a refreshing cabbage and apple salad

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  Carpet bag steak

  An oyster tucked into the middle of the steak makes this dish from Arthur Potts Dawson a real surprise

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  Wild garlic soup

  Make the most of this season’s produce with Clodagh McKenna’s hearty soup recipe, served with a wild garlic pesto

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  Smoked haddock risotto

  Gary Rhodes elegantly finishes his intensely flavoured rice dish with a poached egg

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  Shortbread served with set pot crème

  Claire Clarke shares her mother’s recipe for a traditional buttery shortbread – perfect with pumpkin-based custards

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  Lamb chops and artichoke

  Arthur Potts Dawson serves griddled lamb with violet artichokes smothered in a tahini and lemon dressing, dotted with sesame seeds

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  Tomato and pepper gazpacho

  As vibrant and colourful as Spain herself, try this tangy, chilled gazpacho for a light lunch or refreshing starter

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  Mexican tacos

  Create an authentic Mexican feast with Maria Price's homemade tortillas filled with cortadillo, drunken beans and a fresh guacamole

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  Duck confit with braised red cabbage

  Rich and indulgent, Rick Stein's duck recipe combines the sweetness of red cabbage with the meaty texture of slow-cooked duck

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  Gravadlax and crème fraiche tartar

  Allegra McEvedy’s dinner party classic is easy to make at home and won’t break the bank