RECOMMENDATIONS

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  Wild salmon with parsley and sorrel sauce

  Jeremy Lee serves wild salmon fillets with a vibrant herb sauce and garlicky spinach

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  Tenderstem broccoli and sweet potato filo rolls

  Spiced pastry cigars with a cool yogurt make a great veggie starter or light meal from The Vegetarian Society

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  Sausage and pea risotto

  Vary the sausages you use in Ainsley Harriot's risotto - top notch pork and leek or Toulouse sausages are both particularly good

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  Spatzle with chicken, trevisse and garlic butter

  Oliver Rowe shares an easy recipe for a traditional egg pasta dish from southern Germany. The richness is off-set by trevisse, a bitter vegetable similar to chicory

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  Rich chocolate mousse

  Dark and luscious, this indulgent treat by Roopa Gulati is great for celebrations - try varying the flavour by adding a grate of orange rind or a splash of brandy

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  Jerusalem artichoke soup with truffle

  Thrill your guests with Michael Caines' full-flavoured luxury artichoke soup topped with heavenly truffle oil and truffle shavings

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  Cabbage with onion, bacon and thyme

  Crunchy veg and deliciously caramelised onions come together in Oliver Rowe’s recipe for a delicious snack on toast

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  Salt-crusted sea bass with a salad of pourpier

  James Martin puts unusual ingredients to use in his salt-baked fish dish with pork and purslane salad

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  Sausages with spring greens

  Matthew Forts’ greens are braised three times over three days – perfect with best-quality sausages and rich onion gravy

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  Chicken in creamy asparagus sauce

  Brian Turner serves chicken pieces in a rich white wine and cream sauce, topped with buttery spears of asparagus