RECOMMENDATIONS

• 

  Wild rabbit ravioli with parmesan

  Aldo Zilli’s dish is big on flavours, with sage and garlic pepping up the creamy parmesan gratin

• 

  Smoked paprika lamb neck fillets with ratatouille

  Peter Gordon makes a simple lunch dish that can be served warm in winter or cold on a hot summer day

• 

  Steamed fish with black bean sauce

  Gary Rhodes make a quick and healthy dish usually sold as Street food in China

• 

  Honey lemon chicken wings

  Bill Granger roasts chicken wings with a sweet and sour glaze

• 

  Mini toad-in-the-holes with onion gravy

  Mini versions of classic dishes make fabulous party canapés - try these teeny toad-in-the-holes for a definite crowd pleaser

• 

  Chingri malai curry (king prawn and coconut curry)

  For a sumptuously sweet and spicy Indian seafood dish, try Vivek Singh's recipe for prawn curry, perfect with steamed rice

• 

  Grilled pork chop with bubble and squeak and red onion jam

  Make the most of leftovers, use remaining mash and sprouts for Paul Merrett's home-cooked favourite and the extra jam from this recipe for your next steak sandwich or ploughman's

• 

  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

• 

  Baked camembert in a box

  A simply clever modern classic via the Tanner Brothers - an unctuous starter, lunch, or alternative cheese/dessert course

• 

  Steamed salmon with black beans

  Salmon is not a Chinese fish although it is growing in popularity in cosmopolitan Hong Kong and Canton. Ken Hom shows you how east meets west