RECOMMENDATIONS

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  Garden vegetable and squid salad

  Richard Corrigan’s sprightly salad combines the best of spring ingredients

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  Potato-coated lamb cutlets

  Cyrus Todiwalla serves Parsee-style lamb cutlets covered with spiced mashed potato, rolled in semolina, fried and served with an onion and tomato gravy

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  Lemon curd with drop scones

  Glorious and easy to make, Rachel Allen's drop scones are best served warm with her creamy, zingy lemon curd

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  Pigeon tagliatelle with chicken livers, orange and marjoram

  Barny Haughton combines fresh egg pasta with zesty game sauce in this rustic Italian dish

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  Boozy toffee sauce

  Rachel Allen's boozy toffee sauce makes a nice change from Brandy butter.

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  Stir-fried pork mince with noodles

  Silvana Franco cooks up a quick and simple Chinese dish with a refreshing crunch from little gem lettuce and bean sprouts

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  Herby fruit salad

  Antony Worrall Thompson puts a twist on a classic fruit salad; the Asian influence of coriander and coconut milk is unusual yet refreshing - perfect after a heavy meal

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  Chocolate mousse

  Orange zest and liqueur give a warmth to Bernhese Woodman's chocolate mousse

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  Peach bellini

  An Italian classic that benefits from the use of the freshest yellow peaches

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  Tamworth pork kidneys

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