RECOMMENDATIONS

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  Duck with caramelised rhubarb and braised beetroot

  Paul Heathcote cooks a stunningly colourful game dish that’s as much a treat for the eyes as for the stomach

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  Southern fried chicken

  Buttermilk, breadcrumbs and bacon make for a moreish coating in Shaun Hill's crunchy deep-fried dish

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  Chicken fajitas

  Gino D`Acampo combines a sizzling pepper stir-fry, marinated chicken and warm tortillas in these moreish Mexican fajitas

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  Crayfish cocktail

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

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  Roast and confit lamb

  Sweet fresh peas and broad beans are the perfect spring accompaniments to Chris McGowan’s lamb cooked two ways

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  Hake and potato bake with chicory

  Gennaro Contaldo advises baking the potatoes first for extra crispiness to contrast with the tender fish in this comforting dish

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  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

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  Dan dan noodles

  Tom Parker Bowles serves up Sichuan-style noodles with a kick - a recipe inspired by his favourite food writer, Fuchsia Dunlop

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  Jamaican curried lamb

  Gary Rhodes and Junior Francis use goat in this traditional full-flavored spicy curry, but lamb makes a great substitute

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  Individual pear tartes tatin

  Mark Sargeant’s cute twist on this classic French dessert of fragrant pears, crisp pastry and golden caramel is sure to impress