RECOMMENDATIONS

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  Fried sea bass with salsa

  Mitch and Matt accompany sea bass with a simple Asian-inspired salsa served with spring vegetables and prawns

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  Perfect mayonnaise

  Theo Randall demonstrates an alternative way to make this classic condiment … with a pestle and mortar

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  Spiked spring onion supper crêpes

  Bacon, green beans and new potatoes coated in soured cream make a fab filling in this savoury crêpe recipe

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  Yorkshire puddings

  Discover the secret of no fuss, fabulous Yorkshire puddings from a no fuss, fabulous Yorkshire Chef - Brian Turner

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  Veal sweetbread with sauerkraut

  Offal lovers will relish Matthew Fort’s delicious combination of flavours in this hearty dish

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  Vegetarian crispy beancurd rolls

  Ching-He Huang’s delightful Chinese vegetarian dish is a healthy alternative to spring rolls and makes a stunning starter

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  Chocolate moelleux

  These gooey melting middle desserts from Jason Atherton cost less than 70p per serving and live up to the description moelleux: soft, tender, moist and sweet

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  Carrot cake

  This classic cake is perfect with a cup of tea or coffee, and Rachel Allen’s version is chock-full of raisins and pecans and with a zesty orange cream cheese icing

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  Chocolate cherries

  There’s no better match than the tart sweetness of cherries with the richness of dark chocolate, so try this recipe from Matthew Fort

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  Cheese fondue

  Arthur Potts Dawson makes the après-ski classic that's perfect for sharing: crusty sourdough bread swirled in melted cheese