RECOMMENDATIONS

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  Warm new potato and asparagus salad

  Melting cheese and warm potatoes make this spring dish from The Vegetarian Society a veggie treat

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  Chicken tagine with couscous

  An easy recipe to bring a taste of Morocco to your kitchen from Rachel Allen

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  Chicken with proscuitto and sage

  Arthur Potts Dawson uses a hot brick to weigh down chicken as it cooks, resulting in succulent meat and crisp, golden skin

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  Knickerbocker glory

  Silvana Franco updates this classic British dessert with some crisp, moreish coconut wafers

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  Caesar salad

  Spiced chicken breast, wild garlic leaves and a Dijon mustard dressing give a twist to Aaron Craze’s version of this classic dish

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  Pork dumpling and salt-fish hotpot

  Jason Atherton cooks his favourite dish from Singapore - this traditional dish combines the flavours of prawns, pork, spring onions, aubergines and ginger and is always served in a clay pot

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  Fried vegetable rice

  Use up leftover rice in this quick and tasty dish from Gary Rhodes

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  Turkey stir-fry

  The Women’s Institute gives a great recipe for using up left-over roast turkey at Christmas time; for a successful stir-fry, prepare all the ingredients before you start cooking

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  Clementine and orange blossom clafoutis

  Jun Tanaka makes his variation on a classic French dish by using fresh clementines and orange flower water

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  Berry crumble

  Sat Bains uses hi-tech equipment to cook up his take on a British classic. Our adapted recipe shows you how you can make it at home.