RECOMMENDATIONS

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  Tamworth pork kidneys

  Learn to love kidneys with this delicious creamy kidneys-on-toast recipe by Gary Rhodes

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  Morston mussel velouté

  Galton Blackiston serves mussels with a velvety stock sauce - one of the ‘mother’ sauces of French cuisine

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  Pastiera

  Matthew Fort describes his traditional Italian Easter tart as “rich, but, thank God, comfortingly light”

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  Tart tatin with Calvados crème fraîche

  Trish Deseine shares her version of a French favourite - warm, upside-down caramelised apple tart - sensational served with soft peaks of alcohol laced crème fraîche

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  Braised duck with peas

  Brian Turner cooks up a hearty meal of slow-cooked duck with a rich bacon and pea sauce

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  Lemon tart

  Lemon tart was the first thing Arthur Potts Dawson learned from the Roux brothers and he has been adapting the recipe ever since – this is a mixture of the Roux brothers and his River Cafe version.

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  Chicken in a coriander sauce

  For a flavoursome way to pep up some chicken, try Madhur Jaffrey’s delicious recipe

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  Bruscandoli risotto

  Theo Randall shows that hops don’t have to be limited to making beer – the flavour of these spring greens is similar to asparagus

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  Venison kebabs with carrot salad

  Jun Tanaka’s spicy venison kebabs come with a crunchy carrot and cumin salad and a cool mint and yoghurt dressing

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  Vegetable puree with tomato and cheese

  Babies will love this flavoursome puree and it also makes a delicious sauce served with small pasta shapes for toddlers.