RECOMMENDATIONS

• 

  Navarin of Kentish lamb with orange and buttered new potatoes

  Richard Phillips slow-cooks lamb necks with vegetables and dried orange peel for a rich and unctuous dish

• 

  Buffalo blue cheese soup

  Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup

• 

  Rich chocolate mousse

  For a deliciously dark, rich and indulgent dessert, this glorious chocolate mousse from Tamasin Day-Lewis fits the bill perfectly

• 

  Roast pork pastry puffs

  There’s enough marinade for 500g of pork in Ching-He Huang’s recipe - use the extra to make roast pork sandwiches, roast pork fried rice or roast pork salad

• 

  Chargrilled squid with noodles, chilli and fresh coriander

  Paul Rankin makes a spicy noodle dish with the fresh flavours of pickled pepper and coriander

• 

  Gnocchi ravioli primavera in a lemon butter broth

  Aaron Craze's interpretation of Gennaro Contaldo's recipe combines fresh spring vegetables in ravioli-shaped gnocchi

• 

  Grilled plaice with béarnaise sauce

  Stuart Gillies pairs a wonderfully rich tarragon-flavoured butter and egg sauce with perfectly grilled fish and a simple salad

• 

  Panzanella salad

  Tristan Welch cooks a light bread and tomato salad, a traditional Tuscan peasant dish that will leave you begging for more

• 

  Cream cheese bavarois with confit of baby fennel and leeks

  Rosemary Shrager shares a spectacular recipe using the new season’s baby leeks and baby fennel for a fresh and easy starter

• 

  Pea and ham soup

  Mike Robinson's slowly simmered soup makes a satisfying and tasty treat from the simplest of ingredients