RECOMMENDATIONS

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  Pan-fried lamb cutlets

  Fragrant spices add distinctive flavour to perfectly cooked lamb cutlets in this top-notch main course from James Martin

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  Lightning coq au vin

  Try Ainsley Harriott's quick version of this French classic served over a bed of creamy mashed potato

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  Malva pudding

  Jason Atherton takes our tastebuds on a trip to Holland with Malva pudding - which also feeds six for less than a fiver

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  Stuffed chicken, baby courgettes and vine leaves

  Amoul Oakes flavours this Lebanese chicken dish with spices and coffee, then layers it with the vegetables and a rice and lamb mince stuffing

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  New potatoes with samphire and broad beans

  Galton Blackiston cooks with spring’s seasonal produce, along with pullet’s eggs – a slightly smaller egg from a young hen

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  Roast chicken with garlic toasts

  Matt Tebbutt’s fantastic roast chicken is flavoured with preserved lemon and herbs and served with a flavoursome gourmet salad

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  Coq au vin

  Jun Tanaka makes the traditional French dish of chicken in red wine

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  Choux pastry swans filled with vanilla cream and raspberries

  Impress your dinner party guests with Michel Lemoine's truly decorative dessert, which tastes as good as it looks

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  Venison bolognaise with chestnuts and sprouts

  Jun Tanaka shows us how to jazz up a delicious mid-week bolognese with some venison mince and a cheffy technique or two!

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  Lobster and scallop Carpaccio with vanilla ginger

  Michael Moore uses delicate flavours to enhance the seafood in this elegant dish