RECOMMENDATIONS

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  Artichoke, purple sprouted broccoli and Parma ham

  Matt Tebbutt’s salad is full of the fresh flavours of spring

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  Chicken and morning glory stir-fry

  Mark Read’s recipe is quick and simple, thanks to a hot wok that seals in the flavours of the corn-fed chicken and fresh, crunchy morning glory vegetables

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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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  Lamb cutlets with salsa verde

  Juicy lamb is accompanied by a classic herby salsa verde in Bryn Williams's quick-to-cook dish

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  Bengali-style lamb with chickpea stew

  Atul Kochhar combines marinated roasted lamb rump with a fragrant Indian chickpea stew, known as Mangsho Chugni

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  Cheesecake

  For a gloriously indulgent treat try Paul Young's classic cheesecake recipe, simple but delicious . . .

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  Sweet and sour pork

  This quintessential Chinese takeaway dish makes a thrifty supper for four in Michael Caines take-away to make at home

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  Beer battered mackerel with pickled vegetables

  Jun Tanaka’s light and crisp spiced beer batter gives deep-fried mackerel a fantastic flavor and texture

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  Easter orange cake with lemon icing

  Instead of an overload of chocolate or crème eggs, try Tana Ramsay’s light cake for afternoon tea this Easter, complete with adorable shredded wheat birds’ nests

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  Parsnip and carrot soup (trecawl)

  Nick Jenkins cleverly disguises a whole heap of vegetables in this tomato soup which will keep the kids coming back for more!