RECOMMENDATIONS

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  Braised pigs’ cheeks and chorizo with mash

  Aaron Craze makes an unusual dish using the forgotten fruit, avocadoes,which are eaten as a sweet in milkshakes and desserts across the world

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  Beetroot & parsnip soup

  Vibrant colours and flavours are combined in this ravishing red soup from the Vegetarian Society

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  Rice pudding with toffee apples

  Creamy and comforting, Arthur Potts Dawson’s rice pudding will bring warmth to the coldest winter day

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  Lamb tagine and cauliflower 'couscous'

  Paul Merrett’s luscious lamb tagine is served with cauliflower ground into tiny pieces and steamed to resemble couscous

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  Grilled red snapper with mango salsa

  The Dean of Southwark’s Easter fish dish puts a modern spin on a traditional custom

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  Chocolate and vanilla semifreddo

  Angela Hartnett creates a truly indulgent layered ice cream cake, lightly flavoured with amaretto liqueur

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  Green beans with tomatoes and garlic

  In this great little recipe by Mike Robinson, the beans are not boiled, but roasted in olive oil and white wine

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  Scouse stew

  Paul Heathcote’s recipe for a Liverpudlian favourite uses both neck of lamb and minced lamb for a hearty serving

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  Afghani aubergine casserole

  Reza Mahammed shares a delightful vegetarian recipe of tender aubergines baked with passata and mint and topped with Greek yogurt

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  Asparagus and crab quiche

  This delightful tart from Allegra McEvedy looks as good as it tastes and makes a perfect lunch for a sunny day