RECOMMENDATIONS

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  Miso soup

  Make a batch of Jess and Laura Tilli's simple miso soup when your body craves something light and healthy

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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  Roast goose with foie gras, apples and rosemary

  Matt Tebbutt's incredibly rich dish requires nothing more than simple roast potatoes and maybe mustard dressed green salad to serve

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  Fennel, herb and chilli salad

  The aniseedy twang of Mitch Tonks' salad has a natural affinity with fish

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  Poached chicken and pine nut salad

  Matt Tebbutt’s fantastic springtime salad recipe is a refreshing mix of herbs, aromatics and fresh citrus notes to pep up some meaty chicken

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  Squash & pepper stacks

  Exotic red rice is sandwiched between two slices of butternut squash making an impressive dinner party dish from the Vegetarian Society

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  Tartar of beef with Carpaccio of cauliflower

  Nigel Haworth’s elegant starter is an inspired combination of tastes and textures

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  Banana muffins

  Jane Asher whips up some wholesome banana muffins, ideal for summer picnics, tea parties or breakfast on-the-run. Hold your own Blooming Great Tea Party to support Marie Curie Cancer

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  Gnocchi with Gorgonzola

  From Giorgio Locatelli, delicious home-made potato gnocchi in a creamy gorgonzola sauce

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  Scrambled ostrich egg

  One egg makes Gino D’Acampo's breakfast for two – if you use an ostrich egg