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RECOMMENDATIONS
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Macaroni cheese
A few flavoursome extras add oomph to an old favourite in Tamasin Day-Lewis's tempting variation on macaroni cheese
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Scouse stew
Paul Heathcote’s recipe for a Liverpudlian favourite uses both neck of lamb and minced lamb for a hearty serving
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Partridge pot roasted with thyme, hay and cider
Mike Robinson's intriguing cooking method seals in all the fabulous flavours of this appetising main course
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Chicken with chilli, tahini and walnut sauce
Sam Clark serves tender marinated chicken breast with a hot, earthy sauce and spiced cauliflower
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Lamb with a herb crust, alexander and white asparagus
Jun Tanaka’s winning combination of lamb with fresh herbs and vegetables makes a wonderful main course for a spring dinner
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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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Skewered chorizo and shrimps
Angela Hartnett treats us to tasty tapas made with typically Spanish ingredients - great when served with a glass of amontillado or sherry...
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Soused mackerel
Mitch Tonks poaches mackerel in a sweet and spiced broth to imbue it with flavour
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Sichuan sweet chilli prawns
The tongue-tingling flavours of Sichuan come alive in Ching-He Huang’s recipe for spicing up prawns
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Asparagus with pancetta and poached egg
Arthur Potts Dawson makes a deceptively simple but delicious dish with new season asparagus
