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RECOMMENDATIONS
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Asparagus salad with wild boar proscuitto
John Burton Race celebrates the British asparagus season with a quickly prepared warm lunchtime salad
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Sri Lankan pork curry with pandanus
Sophie Grigson uses a roasted spice blend to give her black Sri Lankan curry its characteristic flavour
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Chônkaelo Masalo
Cyrus Todiwala cooks a simple Parsee-style gravy that is then turned into a fish curry
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Stuffed meat cake (kibbi bi furon)
Edith Kashkoush serves this spiced savoury beef cake alongside a crisp green salad and yogurt dressing to compliment the Middle-eastern flavours
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Battered haddock
Forget fish and chips: Mark Hix includes the potato in the batter in his crisp haddock parcels
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Caerphilly rarebit with warm plum relish
The old favourite, Welsh rarebit, updated with new flavours by The British Cheese Board
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Oysters, vermouth and tarragon cream
Even oyster purists will love these warm oysters in a delicious cream sauce from Matt Tebbutt
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Nettle ravioli
Handled correctly, the humble nettle can make a dramatic and delicious change from the norm suggests Theo Randall
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Grilled pork chop with bubble and squeak and red onion jam
Make the most of leftovers, use remaining mash and sprouts for Paul Merrett's home-cooked favourite and the extra jam from this recipe for your next steak sandwich or ploughman's
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Omelette
Rowley Leigh shows how to make the perfect fool-proof omelette with some simple ingredients and the aid of a fork
