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RECOMMENDATIONS
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Crab cakes with lime mayonnaise
Galton Blackiston serves up an elegant starter of fried coriander crab cakes with a swirl of brown crab meat and a dollop of zesty mayonnaise
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Duck hash with fried egg
Prepare the duck the night before and you’ll have a stunning weekend lunch from Stephen Terry
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Duck with passion fruit, maple syrup and whisky
Arthur Potts Dawson makes pan-fried duck with an exotic sweet and tangy sauce
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Salt-crusted lamb with sweetbreads
Matt Tebbutt’s spring dish is served with the season’s best broad beans and baby leeks
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Poached chicken
An ideal weekend lunch, this delicate poached chicken recipe from James Martin packs in lots of delicious French flavours.
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Panna cotta with chestnut purée
Theo Randall's indulgent vanilla panna cotta is scented with Italian grappa and served with sweet chestnut purée and crunchy hazelnut brittle
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Lobster and sprue asparagus salad
Reach giddy culinary heights with Lawrence Keogh's luxurious salad dressed with homemade lobster oil
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Chargrilled courgettes
Clodagh McKenna's simple side dish, flavoured with lemon juice and crumbly cheese, works well on the hob or barbecue
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Partridge with caramelised cauliflower puree
Michael Caines transforms the humble cauliflower into a rich and flavoursome puree, perfect with crisp roasted partridge and a wild mushroom fricassee
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Queen of puddings
Warmed jam and a meringue topping keep Ann Muller's pudding traditionally English
