RECOMMENDATIONS

• 

  Turbot on the bone with erbette

  Simplicity is key in this stunning recipe from Theo Randall that brings the best flavour out of turbot

• 

  Haunch of venison with red wine and tangy beetroot puree

  Paul Rankin creates a ruby red venison dish complementing the rich gamey meat with a red wine sauce and zingy beetroot puree

• 

  Black Forest gateau

  Nigel Kirkup brings back this 1960's classic, layers of chocolate sponge sandwiched together with chocolate mousse, and cherries before being smothered in cream and topped with chocolate shavings

• 

  Greenest of green salads

  Sophie Grigson celebrates the best of British spring-summer greens with a salad of dandelion leaves, marjoram, sorrel, broad beans and more

• 

  Bonne maman raspberry jam hearts

• 

  Lime and coconut steamed fish

  Parsee cook Farzana Contractor makes Patrani Machi, steamed fillets of fish with a spicy green lime and coconut marinade

• 

  Rich hoi sin beef

  Hoi sin sauce adds a lovely sweet savoury flavour to the beef in Chef Yang from Amoy's quick stir-fried dish

• 

  Pork larb

  For a low-fat dish bursting with flavour, try this recipe for Laos' classic pork dish from Tom Parker Bowles

• 

  Quince and polenta crumble

  Perfumed quince and musky spices combine in Matt Tebbutt's delicious crumble

• 

  Bramley apple crumble

  Chef Adam Penney from Hampstead gastropub The Horseshoe encapsulates modern pub food with this do-ahead crumble scented with lemon thyme and black pepper