RECOMMENDATIONS

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  Tortilla Española

  Mario Batali makes the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamón. Basically anytime, anywhere!

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  Spaghetti primavera

  A light and tasty pasta dish that makes the most of spring - primavera - vegetables.

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  Double cheese smoked haddock

  Gary Rhodes serves cheddar and Gruyère melted over poached smoked haddock with buttered spinach

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  Roast pork with fennel stuffing and simple apple sauce

  A classic flavour pairing of pork and apple is enhanced by Tana Ramsay's fresh-tasting stuffing

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  Spring platter

  Diana Henry creates a plentiful platter using seasonal produce, including asparagus, young broad beans and Teruel ham, served with an anchovy and caper mayonnaise

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  Whitebait with lemon aioli

  Aaron Craze serves crisp deep-fried whitebait with a bitter leaf salad and home-made garlicky mayonnaise

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  Moroccan barbecue chicken

  Transform barbecued chicken with this simple and quick spice paste from Caroline Hire

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  Lamb kofta skewers with tzatziki

  For a taste of summer sunshine, why not try Paul Merrett’s spiced lamb skewers with the traditional Greek cucumber and mint dip

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  Whole sea bass with fennel, radicchio, leek and anchovy sauce

  Served with an interesting combination of vegetables, Theo Randall’s herb-flavoured fish would make a perfect main for a dinner party

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  Mountain sausages in white wine (diots au vin blanc)

  Mike Robinson puts a spin on cooking flavoursome sausages -an ideal meal to come home to after being outdoors,