RECOMMENDATIONS

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  Orange and Brazil nut cake

  A magnificent cake from James Martin - moist, nutty and deliciously flavoured with citrus, with an optional creamy chocolate coating

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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  Chicken curry

  Keen home cook Paddy Roberts pitches his chicken curry against top chef Tom Green

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  Pork vindaloo

  Mignon Johnson cooks up an aromatic pork curry from Goa, India

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  Cream cheese bavarois with confit of baby fennel and leeks

  Rosemary Shrager shares a spectacular recipe using the new season’s baby leeks and baby fennel for a fresh and easy starter

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  Veal paillard

  Tom Parker Bowles keeps it simple in this French recipe for tender, paper-thin fillet served along with a piquant chicory salad

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  Turbot steak with vegetable stew

  Atul Kochaar's dish is light and has a freshness not normally associated with Indian cooking

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  White asparagus with ham hock and egg dressing

  Dress up new season asparagus with this luxurious ham and egg dish from Bryn Williams

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  Warm squab, duck and cherry salad

  Baby beetroot, cherries, horseradish and peppery watercress make a match for game birds in Jeremy Lee’s stunning salad

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  Dauphinoise potatoes

  In this classic French recipe, James Martin indulges in wafer-thin potato slices, simmered in lashings of cream