RECOMMENDATIONS

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  Spring platter

  Diana Henry creates a plentiful platter using seasonal produce, including asparagus, young broad beans and Teruel ham, served with an anchovy and caper mayonnaise

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  Bavette steak with sautéed potatoes

  Aaron Craze uses skirt steak to create his twist on steak and chips, with garlic and rosemary sautéed potatoes and a mouthwatering butter sauce

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  Prawn biryani

  Keep a light touch when stirring together Anjum Anand’s biryani for a dramatic centre-piece

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  Chicory, blue cheese, pecan and cranberry salad

  Rachel Allen's colourful salad is quick and simple to make and makes a very tasty light meal or side dish

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  Mustard salmon, avocado and watercress salad

  Ainsley Harriott's salad combines salmon fillet with a honey and mustard dressing, mashed avocado and peppery watercress to magnificent effect

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  Monkfish, razor clam and chorizo parcel

  Jun Tanaka’s seafood fest is easy to prepare and a delight to eat

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  Hot toulouse sausages with a tomato, caper and shallot salad

  Seriously meaty, these delectable sausages go down a treat with Rick Stein's refreshingly light salad

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  Lambs’ kidneys with samphire on toast

  Don’t settle for the same old pre-packed lunches when you’re pushed for time – Richard Corrigan uses spectacular ingredients in a simple way

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  Black Forest gateau

  Nigel Kirkup brings back this 1960's classic, layers of chocolate sponge sandwiched together with chocolate mousse, and cherries before being smothered in cream and topped with chocolate shavings

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  Scotch ginger pancakes

  Serve this dessert with a selection of summer berries, a dollop of yogurt and a drizzle of warm honey