RECOMMENDATIONS

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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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  Layered cod tower

  Daniel Galmiche plays with texture in this recipe for flakey poached fish layered with creamy leeks and chanterelles, with toothsome new potatoes to finish

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  Passion fruit tart with coulis

  Carol Maxwell makes a refreshing fruit tart which combines the tangy flavours of lemon and passion fruit with a crisp ginger crumb base

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  Barszcz z uszkami (beetroot soup with mushroom pockets)

  Robert Kusy makes a perfectly pink soup with John Torode

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  Mushroom duxelle tartlet with poached eggs and hollandaise sauce

  Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions

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  Steak, guinness and oyster pie

  Tender beef and salty oysters in a scrumptious oozy-boozy sauce make this crisp pastry-topped pie a sure-fire success!

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  Basil panna cotta

  Garrey Dawson welcomes the beginning spring with this sweet and creamy dessert infused with fresh basil

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  Warm pear, cinnamon and almond zabaglione

  Paul Merrett uses pears in this traditional Italian dessert of lightly whipped custard flavoured with Amaretto.

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  Mini toad-in-the-holes with onion gravy

  Mini versions of classic dishes make fabulous party canapés - try these teeny toad-in-the-holes for a definite crowd pleaser

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  Asparagus and boiled eggs

  A softly boiled egg makes a perfect partner for new season asparagus – from Tom Parker Bowles