RECOMMENDATIONS

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  Coconut broth with noodles and chargrilled chicken

  Paul Merrett adds seasonal vegetables to his Asian broth – this recipe is full of springtime produce, but substitute others during the rest of the year

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  Coffee cupcakes with chocolate frosting

  Silvena Rowe shows that coffee is not just for drinking, in this fabulous fuss-free recipe for coffee cakes with creamy chocolate topping

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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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  Halibut with spring onion polenta

  Sophie Michell’s sophisticated fish supper combines halibut with crab and spring onion polenta and is served with a fennel and pea shoot salad

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  Tempered lentils

  Yellow and red lentils are given a kick of spice in this quick and simple recipe by Sanhay Dwivedi

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  Patina of asparagus

  Sally Grainger’s recipe for asparagus custard, adapted from the ancient Apicius collection of Roman recipes, is surprisingly delicate and unsurprisingly delicious

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  Lamb kebabs with cumin and coriander

  Tom Parker Bowles' tender yogurt-marinated kebabs are served with a cucumber and tomato raita

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  Hunter's dish with spiced red cabbage

  Use up meat leftover from you roast in Cornelius Jelier's hearty recipe

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  Poached oysters with dry vermouth and cucumber

  Got romance in mind? Martin Blunos's elegant starter for two is guaranteed to impress with its plump native oysters and delectable butter sauce

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  Crema catalana

  If you fancy something different for dessert, try Spain's version of crème brulée - from Arthur Potts Dawson