RECOMMENDATIONS

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  Lamb with smoked garlic and Provencal vegetables

  Daniel Galmiche serves pan-fried lamb chops with roasted tomatoes, Provencal vegetables and sauce vierge in typical French style

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  Chilli and tamarind barbecued fish

  Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this Pomfret Recheado, from Ananda Solomon

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  Lamb torte with carrots in anchovy dressing

  Instead of serving your meat and potatoes side-by-side on the plate, Steven Terry layers them up and turns them into a delicious savoury torte

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  Wild sea bass with braised beans

  Cannellini beans, rocket and smoked paprika spice up the accompaniment to these crisp fillets of sea bass, from Matt Tebbutt

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  Salt and pepper prawns with tomato salad

  Bill Granger’s crispy prawns, with just a hint of chilli, make a perfect starter or even a light lunch

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  Chicken caesar salad

  Paul Rankin turns a classic caesar salad into a main course with delicious herb-crusted chicken

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  New potatoes with samphire and broad beans

  Galton Blackiston cooks with spring’s seasonal produce, along with pullet’s eggs – a slightly smaller egg from a young hen

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  Meatball and lovage soup (ciorba di perisoara)

  Frances Jones-Davies' soup brings out the musky, lemon flavours of this herb complementing the beef and vegetables

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  Pigeon with juniper sauce and crispy salad

  Radish and turnip provide a delicious crunchy contrast to meltingly tender pigeon breasts in Oliver Rowe’s elegant starter

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  Sweet soy and spring onion chicken

  A nutty vegetable stir-fry ready in 15 minutes, from Amoy's Chef Yang