RECOMMENDATIONS

• 

  Lemon rice pudding with confit of plums

  Tom Aikens takes an old favourite right out of the nursery with this elegant and oh-so-grown-up dessert

• 

  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

• 

  Sausages and sautéed potatoes

  Crisp potatoes, soft red onions and sausages make a heavenly match in Gary Rhodes' comfort supper

• 

  Warm spring vegetable salad with bacon vinaigrette

  Getting your daily serving of vegetables is deliciously easy with Mark Jankel’s varied and tasty vegetable salad

• 

  Salt-crusted lamb with sweetbreads

  Matt Tebbutt’s spring dish is served with the season’s best broad beans and baby leeks

• 

  Sticky gingerbread

  Sophie Grigson's dark and sticky homemade gingerbread is hard to beat for a teatime treat

• 

  Cinder toffee

  Christine Grimshaw shares her favourite recipe for glossy toffee - perfect for passing around at Halloween and Bonfire Night parties

• 

  Crayfish cocktail

  James Martin's sophisticated twist on prawn cocktail using sweet tender crayfish and fresh mayonnaise makes a delightful starter

• 

  Honey lemon chicken wings

  Bill Granger roasts chicken wings with a sweet and sour glaze

• 

  Venison salad with beetroot crisps

  Pink-hued venison fillet and beetroot rounds look stunning against the green leaves in this salad from Rachel Allen