RECOMMENDATIONS

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  Tomato, feta, almond and date baklava

  Maria Elia’s Greek-style savoury version of baklava comes with a dollop of tzatziki

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  Roasted chicken with herbs

  Theo Randall cooks a classic Italian dish, arrosto di pollo alle erbe, with chicken legs and aromatic fennel and thyme

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  Individual pear tartes tatin

  Mark Sargeant’s cute twist on this classic French dessert of fragrant pears, crisp pastry and golden caramel is sure to impress

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  French-Italian alps fondue

  A rich and creamy cheese fondue with Italian fontina, French reblochon and kirsch from Clodagh McKenna

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  Stuffed breast of veal with fennel and green olives

  For a winning way to feed friends for a special occasion, try Tamasin Day-Lewis' stuffed breast of veal with wine-enriched sauce

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  Roast pheasant with apple and sweet geranium sauce

  Geranium leaves bring out subtle flavours in Clodagh McKenna's roast pheasant from The Irish Farmer's Market Cookbook...

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  Chicken liver and chorizo salad

  Made in minutes, this smoky salad from Tom Parker Bowles is just what’s needed for a lazy summer lunch, perfect with a pile of crusty bread and a glass or two of chilled dry sherry

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  Lamb chops with artichokes and garlic sauce

  Matt Tebbutt’s recipe for tender lamb makes use of seasonal baby artichokes and a rich and delicious garlic sauce

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  Coconut broth with noodles and chargrilled chicken

  Paul Merrett adds seasonal vegetables to his Asian broth – this recipe is full of springtime produce, but substitute others during the rest of the year

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  No-fuss vinaigrette

  Use this multi-purpose dressing on summer salads or warmed up as a sauce - leave overnight for the flavours to infuse