RECOMMENDATIONS

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  Shortbread

  For a light buttery flavour try James Martin's grandmother's mouth-in-the-mouth shortbread

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  Baked egg custard and nougatine 'soldiers'

  Tristan Welch’s dessert is a cute play on egg and soldiers - a set egg custard served in the egg shell with nougatine ‘soldiers’ on the side

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  Pork and leek sausages with black pudding and leek mash

  Wholesome British flavours - pork, apples, cider and black pudding - make a delicious (and quick) sausage supper

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  Chilli trout ceviche

  Miguel Maestre marinates trout in citrus juice, sherry vinegar, garlic, ginger and chilli - the citric acid causes the proteins in the fish to ‘cook’ without heat

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  Sweet potato falafel with aioli

  Allegra McEvedy makes a delicious vegetarian dish from roasted sweet potatoes served with a light fluffy aioli

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  Cumberland tattie pot

  A hearty one pot meal, Richard Muirhead cooks succulent lamb and vegetables in cider topped with golden potato slices and black pudding

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  Roast chump of lamb with creamed polenta

  A meaty main course full of the fresh flavours of spring, from Paul Heathcote

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  Carrot and vegetable casserole

  Carrot, asparagus, radish, fennel and turnips are braised in fresh carrot juice in Tristan Welch’s healthy vegetable casserole

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  Steak, guinness and oyster pie

  Tender beef and salty oysters in a scrumptious oozy-boozy sauce make this crisp pastry-topped pie a sure-fire success!

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  Moules à la normande

  Impress your dinner guests with Matt Tebbutt's glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon