RECOMMENDATIONS

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  Poached chicken and pine nut salad

  Matt Tebbutt’s fantastic springtime salad recipe is a refreshing mix of herbs, aromatics and fresh citrus notes to pep up some meaty chicken

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  Grilled prawns with brown crab aioli

  Increase the quantities and serve Aaron Craze’s delicious prawns with drinks or as an easy starter

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  Custard

  Sophie Grigson shares the secret of making the perfect custard

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  Turkish menemen

  Try something a little more exotic for breakfast with Diana Henry’s tasty traditional Turkish egg dish

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  Nasi goreng with mackerel

  Jason Atherton makes his variation of the traditional Indonesian meal by adding prawns and mackerel for a delicious combination of textures and flavours

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  Bibimbap

  Silvana Franco’s Korean dish of meat and vegetables with rice is the perfect way to use up leftovers from your Sunday roast

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  Seared tuna with aubergine chutney

  Buy top-notch tuna fillets to ensure the pink inside of the fish is cooked to perfection - Ainsley Harriott's sweet pine nut and aubergine chutney works a treat too

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  Chicken stuffed with tarragon mousse

  Michael Caines serves locally reared ‘Ark’ chicken in a light white wine sauce for a real taste of Devon

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  Home-made pot noodles

  It only takes a few minutes to make your own! It's fun to serve them in a cup, a bit like pot noodles, from Annabel Karmel

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  Mild mustard salmon burgers

  Ainsley Harriott's burgers work well with any firm fish, such as tuna - serve them with lashings of mayo or tomato ketchup...