RECOMMENDATIONS

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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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  Tuna with lime, coriander and sea salt rub

  For fast food with flair, try Caroline Hire's tuna steaks in a crisp, spicy coating - in the kitchen or on the barbecue

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  Beef and pork satay sticks

  Skewers of succulent marinated pork or beef with lashings of peanut sauce make tempting Thai style finger food from James Martin

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  Lobster thermidor

  Matt Tebbutt’s classic French dish of lobster slathered in béchamel sauce and topped with bubbling gruyère is perfect with skinny fries and a green salad

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  Chocolate cherries

  There’s no better match than the tart sweetness of cherries with the richness of dark chocolate, so try this recipe from Matthew Fort

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  Masala fried fish, rice and lentils

  Cyrus Todiwala, shares a traditional Bombay dish from his childhood, called Dhaan daa nay taraeli machchi

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  Crisp bacon salad

  A honey, lime juice and sesame oil dressing gives Gary Rhodes' bacon salad a South East Asian twist

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  Bavette steak with broad beans and chanterelles

  Tom Kerridge's simple supper for one makes delicious use of spring ingredients

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  Green-spiced pheasant with kedgeree

  Viveh Singh urges you to try pheasant in this aromatic dish.

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  Braised lamb shanks with champ

  A lip-smacking stew from Tamasin Day-Lewis - meaty lamb shanks in a tangy sauce with buttery spring onion mash