RECOMMENDATIONS

• 

  Blueberry Génoise with blackberry Devon liqueur

  An exquisite dessert from Tamasin Day Lewis - juicy blueberries baked in a rich Genoise sponge, doused with black berry liqueur

• 

  Welsh cakes

  From breakfast to high tea, these fruity griddle cakes from Tom Norrington- Davies are great served warm with all manner of toppings

• 

  Trio of smoked salmon

  Royal smoked salmon, gravalax and beetroot smoked salmon are served with three salads in this smart starter by Gary Rhodes

• 

  Sweet potato falafel with aioli

  Allegra McEvedy makes a delicious vegetarian dish from roasted sweet potatoes served with a light fluffy aioli

• 

  Poached eggs in red wine

  This classic French recipe of poaching eggs in wine is what inspired Merrilees Parker to become a chef, with its bold flavours and colours

• 

  Escoveitch fish and festival

  Collin Brown’s recipe for fried fish and cornmeal fritters is a traditional Caribbean method of cooking

• 

  Woodcock with salsify and cavalo nero

  Try Matt Tebbutt's hearty British dish of roast woodcock with garlicky toast, stir-fried salsify, black kale and scented bread sauce

• 

  Shahi maanh daal (creamy black lentils)

  India's staple vegetarian dish of black lentils in a spiced sauce from Punjabi chef Manjit Gill Watch the video recipe

• 

  Roast chump of lamb with creamed polenta

  A meaty main course full of the fresh flavours of spring, from Paul Heathcote

• 

  French-Italian alps fondue

  A rich and creamy cheese fondue with Italian fontina, French reblochon and kirsch from Clodagh McKenna