RECOMMENDATIONS

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  Roast chicken with chorizo and thyme stuffing

  Rachel Allen makes the perfect roast chicken served with roasted glazed carrots and creamy savoy cabbage

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  Gooseberry and green peppercorn chutney with mackerel

  The tartness of the flavoursome chutney cuts through the richness of the fish in James Martin's easy recipe

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  Luxury fish pie

  Push the boat out with Joe Cook's luxurious lobster and scallop filled pie

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  Vietnamese crispy salmon salad

  Ben O’Donoghue blends zesty lime, savoury fish sauce and hot chillies in true Vietnamese style for a refreshing starter

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  Oysters, vermouth and tarragon cream

  Even oyster purists will love these warm oysters in a delicious cream sauce from Matt Tebbutt

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  Rosemary gnocchi with quails’ eggs

  An impressive main course of rosemary-flecked potato dumplings with tarragon hollandaise and quails’ eggs from Michael Caines

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  Basil panna cotta

  Garrey Dawson welcomes the beginning spring with this sweet and creamy dessert infused with fresh basil

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  Kosher chicken soup

  Vanessa’s credit crunch lunch makes the most of roast chicken leftovers, using the leftover meat in salads and sandwiches and the carcass for this soup

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  Individual steamed puddings with persimmon Anglaise

  Rosemary Shrager's indulgent puddings are flavoured with persimmon and orange and served with a luxurious orange liqueur sauce

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  Seared peppered tuna fish with sharp rhubarb sticks

  Gary Rhodes teams tuna and white peppercorns with rhubarb and balsamic vinegar to create an exciting combination as well as a balanced overall taste