RECOMMENDATIONS

• 

  Whole poached wild salmon

  James Martin's whole salmon makes an impressive centre piece for any celebration

• 

  Salmon and smoked trout fishcakes

  Sarah Durdin-Robertson adds an extra zing to these fishcakes by way of some fresh horseradish

• 

  Pasta with spicy sausage and cream

  Rachel Allen cooks a comforting family meal with Irish chorizo

• 

  Chicken fajitas

  Gino D`Acampo combines a sizzling pepper stir-fry, marinated chicken and warm tortillas in these moreish Mexican fajitas

• 

  Meatball and lovage soup (ciorba di perisoara)

  Frances Jones-Davies' soup brings out the musky, lemon flavours of this herb complementing the beef and vegetables

• 

  Devon spring lamb in herb and anchovy butter

  John Burton Race’s delicious main course with simple accompaniments showcases the new season’s tender young lamb

• 

  Sea bream with sauce vierge

  Daniel Galmiche prepares baked fish fillets, served on a bed of mash with a fresh and simple herb and tomato sauce

• 

  Breast of lamb st ménéhoulde

  Matthew Fort recreates an original Elizabeth David recipe using a much-neglected but tasty cut of meat

• 

  Beef and pork satay sticks

  Skewers of succulent marinated pork or beef with lashings of peanut sauce make tempting Thai style finger food from James Martin

• 

  Niçoise salad

  James Martin tops a salad of beans, potatoes and hard-boiled egg with a creamy anchovy sauce to serve with sea bass