RECOMMENDATIONS

• 

  Crisp roast potatoes

  Tamasin Day Lewis's perfect accompaniment to a roast - golden crisp potatoes with a steamy centre for mopping up juices

• 

  Clootie dumpling

  Hazel McFadzean brings us this traditional Scottish pudding that used to be finished on the fire

• 

  Omelette

  Rowley Leigh shows how to make the perfect fool-proof omelette with some simple ingredients and the aid of a fork

• 

  Jam and custard doughnuts

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

• 

  Basil panna cotta

  Garrey Dawson welcomes the beginning spring with this sweet and creamy dessert infused with fresh basil

• 

  Spring risotto (risotto primavera)

  Matt Tebbutt crams all the tastes of spring into this seasonal risotto - the stock is flavoured with parmesan rinds for an even deeper flavour

• 

  Deep fried fish with spiced mayonnaise

  Matt Tebbutt uses Japanese panko breadcrumbs for extra crunch - available at most supermarkets or Asian food stores.

• 

  Crispy duck confit

  Paul Rankin, from top Belfast eatery Cayenne, shares his recipe for an Asian-inspired crispy duck

• 

  Stir-fried prawns with XO sauce

  A homemade seafood sauce gives a perky kick to Gary Rhodes' prawn and vegetable stir-fry

• 

  Sussex pond pudding

  Sophie Grigson makes a traditional British favourite, using limes instead of lemons for a delicious zesty pudding