RECOMMENDATIONS

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  Pigs' ear cake

  Nope this isn't a novelty-shaped kids' cake, Claude Bosi really does add strips of blanched pigs’ ears to a parmesan and parsley sponge – you heard it here first!

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  Broad bean and anchovy salad

  Snap-fresh broad beans and chicory feature in Arthur Potts Dawson’s simple and elegant starter

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  Lobster with garlic butter

  Nothing goes better with lobster than garlic butter, and lots of it.

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  Lemon and garlic roast chicken with sweet-and-sour carrots

  Savory is used a great deal in Provençal cooking and is a favourite herb of chef Anthony Demetre, who uses it to wonderful effect in this flavoursome dish

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  Pork chops with morels

  For a quick dinner, try Arthur Potts Dawson's juicy pan-fried pork chops with mushrooms, broad beans, thyme and mustard

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  Gooseberry and green peppercorn chutney with mackerel

  The tartness of the flavoursome chutney cuts through the richness of the fish in James Martin's easy recipe

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  Panzanella salad

  Tristan Welch cooks a light bread and tomato salad, a traditional Tuscan peasant dish that will leave you begging for more

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  Chipolatas with smoked streaky bacon

  Enjoy a taste of tradition with James Martin's tempting side dish of meaty chipolatas wrapped in smoked streaky bacon

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  Lamb cutlets with salsa verde

  Juicy lamb is accompanied by a classic herby salsa verde in Bryn Williams's quick-to-cook dish

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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