RECOMMENDATIONS

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  Artichoke, purple sprouted broccoli and Parma ham

  Matt Tebbutt’s salad is full of the fresh flavours of spring

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  Steak supper

  There's a lot to be said for a great chargrilled steak - try your hand at making Nigel Slater's deliciously meaty steak supper

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  Lobster thermidor

  Matt Tebbutt’s classic French dish of lobster slathered in béchamel sauce and topped with bubbling gruyère is perfect with skinny fries and a green salad

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  Steamed wild bass with mussel tartare

  Speckled with gherkins, capers and lightly steamed mussels, Stephen Harris’ fish dish looks delicate, but is packed with robust flavours

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  Roast partridge with roasted root vegetables

  The best time to enjoy the rich flavour of Gary Rhodes' partridge recipe is during the autumn months, when the birds are younger and their meat more tender

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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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  Salad of crab with buttered Norfolk samphire

  Galton Blackiston’s stunning dish takes crab salad into the 21st century

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  Aubergine and courgette crostinis

  Diana Henry makes two tasty vegetable toppings to pile onto slices of crisp garlicky toast

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  Crisp bacon salad

  A honey, lime juice and sesame oil dressing gives Gary Rhodes' bacon salad a South East Asian twist

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  Wild sea bass with braised beans

  Cannellini beans, rocket and smoked paprika spice up the accompaniment to these crisp fillets of sea bass, from Matt Tebbutt