RECOMMENDATIONS

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  Broth of lamb sweetbreads with peas, mint and lettuce

  Combining the richness of sweetbreads with the simplicity of a fresh herb broth, Garrey Dawson’s recipe is a treat for those who love offal

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  Pan-fried pollack with Jerusalem artichokes

  Matt Tebbutt cooks a sustainable fish dish with sautéed Jerusalem artichokes and an egg vinaigrette.

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  Banana and peanut butter muffins

  Rachel Allen's tempting muffins are made with bananas and crunchy peanut butter and are simply irresistible

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  Christmas mess

  Mark Hix’s delicious cranberry, chestnut and meringue concoction makes a great alternative Christmas dessert

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  Monkfish à la Franchise

  James Martin poaches monkfish tail with fresh spring vegetables for a quick and easy supper dish

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  Chocolate and vanilla marble cake

  This classic is made using a basic Madeira cake recipe, and Rachel Allen’s version is excellent served with icing sugar or hot chocolate sauce

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  Ploughman's lunch with own-made chutney

  Carol Wilson's selection of splendid cheese from North West England is served with delicious, quick-to-make fruit chutney

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  Salmon and miso noodle soup

  Sweet teriyaki salmon, mossy spinach, bouncy noodles and rich pungent miso make an addictive mix from Jill Dupleix

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  Roast and confit lamb

  Sweet fresh peas and broad beans are the perfect spring accompaniments to Chris McGowan’s lamb cooked two ways

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  Honey roast duck confit with tomato beans

  James Martin gives rich duck confit a mouth-watering bite with piquant red wine sauce and serves it with tasty tomato and butterbeans