RECOMMENDATIONS

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  Honey nut spread

  Once you've tried Thomasina Miers' moreish nutty spread, you'll find all sorts of way to use it

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  Perfect mayonnaise

  Theo Randall demonstrates an alternative way to make this classic condiment … with a pestle and mortar

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  Tossed bean sprout prawn noodle

  If you're feeling a bit flash, try using king prawns for this Chinese-influenced prawn noodle salad by Ainsley Harriot

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  Chestnut, onion and mushroom soup

  Anthony Demetre suggests making this autumnal soup with any type of wild mushroom - for a touch of luxury, sprinkle over a little shaved truffle as you serve it

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  Pork chop with creamed celeriac

  Ollie Rowe’s will satisfy the heartiest of appetites with this great meaty meal

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  Asparagus and boiled eggs

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

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  Devon spring lamb in herb and anchovy butter

  John Burton Race’s delicious main course with simple accompaniments showcases the new season’s tender young lamb

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  Lamb chops with potato salad

  Simplicity is key with Simon Rimmer’s recipe of new potato and anchovy salad and grilled lamb

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  Bramley apple crumble

  Chef Adam Penney from Hampstead gastropub The Horseshoe encapsulates modern pub food with this do-ahead crumble scented with lemon thyme and black pepper

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  Chargrilled chicken with courgettes

  A colourful dish with yellow and green courgettes, fresh herbs and chilli makes Arthur Potts Dawson’s dish a firm summer staple