RECOMMENDATIONS

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  Simnel cake

  Celebrate Easter in traditional fashion with Paul Hollywood's recipe for a classic marzipan-topped simnel cake

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  Berry crumble

  Sat Bains uses hi-tech equipment to cook up his take on a British classic. Our adapted recipe shows you how you can make it at home.

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  Cherry clafoutis tart

  Make the most of fresh cherries with Matt Tebbutt’s pastry encased version of this light and puffy, cherry-scattered French batter pudding

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  Mussels and clams with serrano in sherry

  Silvana Franco’s classic Spanish dish combines mussels and clams in a chilli-laced sherry sauce with strips of serrano ham

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  Hummous and salad

  Aaron Craze serves a pimped-up hummous with a refreshing salad on the side.

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  Berry gratin

  Matt Tebbutt’s dessert makes the best of summer fruits – use fresh raspberries, blackberries, or whatever you fancy

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  Patina of asparagus

  Sally Grainger’s recipe for asparagus custard, adapted from the ancient Apicius collection of Roman recipes, is surprisingly delicate and unsurprisingly delicious

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  Haggis stuffed chicken with roasted root vegetables

  John Quigley’s twist on the modern British dish also known as ‘Balmoral Chicken’ is to brush it with Dijon mustard to add another element of flavour

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  Sausage and pea risotto

  Vary the sausages you use in Ainsley Harriot's risotto - top notch pork and leek or Toulouse sausages are both particularly good

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  Lobster thermidor

  Matt Tebbutt’s classic French dish of lobster slathered in béchamel sauce and topped with bubbling gruyère is perfect with skinny fries and a green salad