RECOMMENDATIONS

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  Welsh spring puddings

  Enjoy a delicious taste of Wales with Simon Rimmer's creative fruit puddings, made with traditional Welsh fruit cake and soft fruits

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  Austrian apple strudel

  Margaret Rees takes no shortcuts making the paper thin pastry and spiced apple filling for this traditional Austrian pudding

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  Partridge roast with cabbage, bacon and marsala

  An ideal winter warming recipe, Mike Robinson cooks partridge with leafy Savoy cabbage in this hearty dish

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  Home-made tomato sauce

  Matthew Fort thinks classic simplicity is best, so doesn’t add anything to his tomato sauce but tomatoes, onion, garlic and olive oil

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  Crispy shallots and peanuts on rice noodles

  Matt Tebbutt makes the most of a store cupboard staple and turns it into a delicious South East Asian noodle dish for two

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  Niçoise salad with rhubarb and orange dressing

  Gary Rhodes puts a fruity twist on a classic French Nicoise salad

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  Crab thermidor

  Carla Lagan Brown has come up trumps with this easy but indulgent shellfish recipe, creating an impressive alternative to the more traditional lobster thermidor

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  Scallops, shrimps and white wine

  James Martin serves scallops in a brown shrimp butter with wilted chard

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  Cured salmon with herb risotto

  Jun Tanaka creates a simple light meal with raw salmon cured with lime juice

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  Jersey royal and spring onion frittata

  Aaron Craze’s recipe with new potatoes is an indulgent option for brunch