RECOMMENDATIONS

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  Pigeon with peas and lovage

  Rachel Allen’s pigeon is served with a light sauce of wild garlic, lettuce, peas and fresh lovage (a celery-like herb)

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  Magic beans

  Allegra McEvedy prepares a toothsome mezze dish of green beans slowly cooked with plenty of garlic, herbs, and lemon juice

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  Soul swizzle

  A refreshing citrus cocktail made with Finlandia grapefruit vodka from the soulshakers

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  Pavlova (two ways)

  Jane Johns' pavlovas are studded with fresh berries in summer and cherries and angelica in winter

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  Bibimbap (vegetable, pork and rice bowl)

  Karen Choi shows John Torode how to make a traditional Korean dish using doragee (a root veggie) and bracken stalks - feel free to use whatever vegetables you prefer

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  Sea bass in chilli and fennel seed broth

  Called sea bass ‘acqua pazza’ (‘fish in crazy water’) in Italian, Francesco Mazzei’s broth is made of poached sea bass with a startling flavour palate

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  Chicken in creamy asparagus sauce

  Brian Turner serves chicken pieces in a rich white wine and cream sauce, topped with buttery spears of asparagus

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  Romana gnocchi with Napoletana sauce

  Gennaro Contaldo’s traditional Italian dish can be assembled the day before it is needed and baked just before your guests arrive

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  Chicken caesar salad

  Paul Rankin turns a classic caesar salad into a main course with delicious herb-crusted chicken

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  Orange and Brazil nut cake

  A magnificent cake from James Martin - moist, nutty and deliciously flavoured with citrus, with an optional creamy chocolate coating