RECOMMENDATIONS

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  Spinach and lentil soup (rishta)

  Patricia Kateb has devised this lightly spiced, warming soup with a great combination of flavours, textures and colours

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  Windrush-style jamaican bread and butter pudding

  Wendy McGuire adds rum and spices to give a Jamaican flavour to Bread and Butter Pudding

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  Black truffle focaccia

  Gennaro Contaldo makes an indulgent Italian bread with a potato, onion and black truffle topping

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  Asparagus and broad bean risotto

  Eleanor Smallwood makes an asparagus and broad bean risotto bursting with the fresh flavours of spring

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  Deep-fried mozzarella with tomato and oregano sauce

  James Martin's crisp golden mozzarella sandwiches are served with a flavour-packed sauce and make a terrific starter or light lunch

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  Ribollita

  Arthur Potts Dawson shares his recipe for the famous Tuscan bread and vegetable soup, whose name means “reboiled” in Italian

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  Chicken broth

  Inspired by the stalwart of original home comfort food, Mrs Beeton, Matthew Fort cooks up a warming soup to cure all ailments

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  Soused mackerel

  Mitch Tonks poaches mackerel in a sweet and spiced broth to imbue it with flavour

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  Poppy seed cake with vanilla buttercream icing

  This fabulously rich cake from Rachel Allen is best eaten with lashings of the vanilla buttercream

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  Caerphilly rarebit with warm plum relish

  The old favourite, Welsh rarebit, updated with new flavours by The British Cheese Board