RECOMMENDATIONS

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  Fig and orange salad with melting shropshire blue

  Creamy and full of flavour, Shropshire Blue makes a great dressing in this winter salad from the British Cheese Board

• 

  Roast chicken with vinaigrette

  Matthew Fort ditches the gravy and makes a zingy French dressing for his roast chicken instead

• 

  Artichoke, purple sprouted broccoli and Parma ham

  Matt Tebbutt’s salad is full of the fresh flavours of spring

• 

  Polenta-crusted hake with pea custard

  If you tire of traditional breadcrumbed fish, try Simon Rimmer’s crisp polenta creation

• 

  Orange roulade

  Bitter orange marmalade and billowy whipped cream make a truly tempting filling for this golden springy roulade from Claire Macdonald

• 

  Smoked mackerel eggy bread and crispy bacon

  Peter Gordon adds a sophisticated flavour explosion to eggy bread

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  Marrow champ

  Marrow adds an interesting twist to Gary Rhodes' take on this Irish classic

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  Bulgar wheat and spinach pilaf with labneh

  Diana Henry serves a delicious vegetarian main course layered with home-made yogurt cheese and chilli roast tomatoes

• 

  Deep fried mint leaves with mango

  Zingy lime and crispy mint leaves create a taste sensation in Bryn William's fresh and fast dessert

• 

  BBQ 'surf and turf'

  Arthur Potts Dawson adds a piquant anchovy sauce to the classic barbecue combination of beef and oysters