RECOMMENDATIONS

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  Jam and custard doughnuts

  Paul Merrett makes deliciously light doughnuts combining the traditional flavours of jam and custard

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  Bocca di lupo with fresh tomato sauce

  Aaron Craze whips up a variation of ravioli – the shape refers to ‘the mouth of the wolf’ –with a sauce that speaks of Italian summer

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  Sausage and lentil casserole

  A zingy mustard crème fraiche adds the finishing touch to Tana Ramsay's meaty, stomach-warming dish

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  Butterflied leg of lamb with minty salsa verde

  As new lamb comes into season, try Sophie Grigson’s wonderful recipe for serving it with lots of fresh herbs and a tangy salad

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  Skate with bacon

  Matthew Fort makes skate with a zesty salsa and crispy lardons.

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  Monkfish à la Franchise

  James Martin poaches monkfish tail with fresh spring vegetables for a quick and easy supper dish

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  Mussels in a bin lid

  You will need to use scrupulously clean metal bin lid for Arthur Potts Dawson’s fabulous barbecue dish of mussels with fennel, pineapple and beer

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  Rack of lamb niçoise

  Angela Hartnett serves succulent roast lamb with a garnish of courgettes, tomatoes and olives

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  Fusion-style west coast salmon

  Dr Rhys Evans marinates this succulent organic fish with a rich teriyaki sauce for a dish full of the flavours of Japan

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  Keema mutter (minced lamb with green peas)

  Enjoy a tasty Indian dish with Monisha Bharadwaj's simple recipe for spiced lamb with green peas