RECOMMENDATIONS

• 

  Scarborough Woof with scallops

  A zingy wild garlic mayonnaise completes Andrew Pern’s classic North Sea Coast dish, a speciality of fishermen’s wives

• 

  Cream sauce with morels

  Tristan Welch’s mushroom, Madeira and cream sauce makes a great accompaniment to meat or fish dishes - or try it with pasta

• 

  Gratin of Brussels sprouts with lardons, cream and almonds

  Sophie Grigson turns sprouts into gorgeous starlets in this luxurious dish from her book 'Vegetables'

• 

  Ham knuckle salad with pineapple, egg and spring onion mayonnaise

  Paul Heathcote makes a meal of salad with home-poached ham knuckle

• 

  Chocolate chilli pork ribs with corn on the cob

  Dark chocolate is the secret flavour ingredient in Arthur Potts Dawson’s finger-licking pork ribs

• 

  Asparagus and boiled eggs

  A softly boiled egg makes a perfect partner for new season asparagus – from Tom Parker Bowles

• 

  Hanoi prawn cakes

  Tom Kime’s sweet potato, spring onion and prawn cakes are wrapped in lettuce leaves and served with a sweet chilli dipping sauce

• 

  Huitlacoche quesadillas

  Thomasina Miers dares to be different with this Mexican dish using an edible corn fungus

• 

  Potted sprats

  Mark Houghman’s recipe makes for a simple quick starter or light lunch – if you can’t get sprats, whitebait works well, too

• 

  Chickpea falafel

  Full of tempting Middle Eastern flavours, Tamasin Day Lewis's deep-fried falafel are perfect for a picnic or packed lunch