RECOMMENDATIONS

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  Steamed mussels with tomato and tarragon

  Serve Rick Stein's juicy mussels flavoured with garlic, white wine, tomatoes and aromatic tarragon with crusty bread to mop up the delicious juices.

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  Savoury lamb cupcakes

  Bob Blumer's pretty pink cakes are made with braised lamb and are decorated with beetroot and potato 'icing'– don't knock 'em till you've tried 'em!

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  Genovese salad with bream

  Aaron Craze’s wild garlic-based salad makes the perfect accompaniment to simple pan-fried fish

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  Roast pork pastry puffs

  There’s enough marinade for 500g of pork in Ching-He Huang’s recipe - use the extra to make roast pork sandwiches, roast pork fried rice or roast pork salad

• 

  Gooey chocolate brownies

  Oli Shute's gloriously rich, fudgy and densely chocolatey brownies make a tempting tea time treat or delectable dessert

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  Chilli trout ceviche

  Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat

• 

  Roast pheasant with bread sauce and baby spinach

  An impressive dish from Curtis Stone - pheasant legs slowly braised in garlicky goose fat, with succulent quick-roasted breasts

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  Pan-fried halibut with glazed carrots

  James Martin serves this meaty-textured delicately flavoured fish with delicious slightly sweet glazed carrots in this easy recipe

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  Tuna with quinoa and bell pepper juices

  Chris Horridge makes this beautiful dish using the precision of molecular gastronomy

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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