RECOMMENDATIONS

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  Duck liver pâté

  For a make-ahead starter try James Martin's pâté, subtly flavoured with brandy and fresh basil

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  Fricassée of chicken legs with Lyonnaise potatoes

  Anthony Demetre cooks the potatoes in their jackets for his Lyonnaise potatoes to help prevent them from disintegrating when they are fried later

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  Vietnamese tamarind beef with peanuts

  Tom Kime cooks trai me thit bo, a classic Vietnamese dish that offers an extraordinary burst of flavour and textures

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  Beef Carpaccio

  Aaron Craze serves up this well-loved Italian starter, adding more flavours with beetroot, herbs and pecorino cheese

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  Spaghetti primavera

  A light and tasty pasta dish that makes the most of spring - primavera - vegetables.

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  Roast goose with foie gras, apples and rosemary

  Matt Tebbutt's incredibly rich dish requires nothing more than simple roast potatoes and maybe mustard dressed green salad to serve

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  Butter bean and chorizo stew

  Allegra McEvedy’s classic Spanish tapas dish of smoky sausage slowly-cooked with butter beans and tomatoes is perfect for sharing

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  Pork belly with chutney

  Peppery watercress and tart gooseberries are perfectly matched with melt-in-the-mouth pork in Matt Tebbutt’s weekend main course

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  Tenderstem broccoli & chickpea frittata

  A baked Italian omelette filled with sautéed vegetables and smoked paprika from The Vegetarian Society

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  Vietnamese crispy salmon salad

  Ben O’Donoghue blends zesty lime, savoury fish sauce and hot chillies in true Vietnamese style for a refreshing starter