RECOMMENDATIONS

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  John Dory with caramelised chicory

  Dylan McGrath, head chef at Mint in Dublin, makes a seasonal fish dish bursting with the exotic flavours of chicory, blood orange, coriander seeds and poached black grapes

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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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  Paella cakes

  Try Jo Pratt’s unconventional way of enjoying a classic Spanish seafood paella

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  Tea barm brack

  Matthew Fort makes an old Irish teatime classic of rich fruit bread, traditionally made at Halloween with a ring and a coin baked into it. According to legend, whoever finds the coin will be rich and if you find the ring you'll marry within the year!

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  Vignole with lamb

  Aaron Craze makes a classic Italian spring vegetable stew topped with Parma ham and served with lamb cutlets

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  Scallops with crispy shallots

  Matt Tebbutt shows how to get the most out of seasonal shallots in this elegant starter

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  Pastel de nata (custard tarts)

  Recreate this Portuguese deli treat with Lia Baiao and John Torode’s simple recipe, made with puff pastry

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  Mango lassi

  A cool and refreshing yoghurt smoothie with an evocative hint of cardamom from Roopa Gulati

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  Chocolate fondant

  This chocolate fondant from Trish Deseine is one of the moistest you can imagine, and is also very easy to make

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  Spiced tuna with crab polenta

  Coriander, fennel and cardamom add wonderful fragrance to Sanjay Dwivedi's tuna served with chilli-spiked crab polenta and creamy chutney