RECOMMENDATIONS

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  BBQ 'surf and turf'

  Arthur Potts Dawson adds a piquant anchovy sauce to the classic barbecue combination of beef and oysters

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  Crema Catalana (Catalan cream)

  Matt Tebbutt infuses cream with lemon peel and cinnamon to make this classic Catalan dessert of set custard with a caramelised sugar topping

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  Fish goujons with tartar sauce

  Fish fingers aren’t just for kids, as Tana Ramsay shows in this version, adding parmesan and paprika for a more grown-up flavour

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  Steamed wild bass with mussel tartare

  Speckled with gherkins, capers and lightly steamed mussels, Stephen Harris’ fish dish looks delicate, but is packed with robust flavours

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  Lemon chicken (Pollo ai limoni)

  Matthew Fort serves spatchcock chicken drenched in lemon juice, garlic and chilli with a bitter leaf salad

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  Pot-roasted goat cutlets in a spiced orange and tomato sauce

  If goat meat isn’t normally on your menu, Matt Tebbutt’s delicious casserole will soon change your mind

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  Sebadas

  Sweet Sardinian parcels served with myrtle liqueur ice cream is a favourite of chef Giorgio Locatelli

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  Pepper crusted monkfish with mustard dill sauce

  A cracked pepper crust adds oomph to monkfish and a creamy dill sauce rounds off this splendid offering from James Martin

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  Warm spring vegetable salad with bacon vinaigrette

  Getting your daily serving of vegetables is deliciously easy with Mark Jankel’s varied and tasty vegetable salad

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  Brawn and pickled shallots

  Martin Blunos creates this traditional spiced terrine using pig's head, ham hock and trotters