RECOMMENDATIONS

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  Roast crispy pork

  Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat

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  Saffron-poached pears with chocolate mousse

  Jun Tanaka makes a deliciously decadent dessert of dark chocolate mousse and golden poached pears that serves two for less than £5.

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  Paneer and creamy spinach curry

  Roopa Gulati's simple seasoning of fried garlic, ginger and chilli makes this dish particularly memorable - serve with a stack of hot, buttery breads

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  Asian-style monkfish in banana leaf

  Arthur Potts Dawson's way of cooking this meaty fish by wrapping it in a fragrant banana leaf yields wonderful results

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  Wild garlic salad

  This peppery salad with a lemon dressing by Nigel Haworth makes the perfect starter to any meal

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  Salt-crusted lamb with sweetbreads

  Matt Tebbutt’s spring dish is served with the season’s best broad beans and baby leeks

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  Chicken and egg kebab

  Marut Sikha makes Kathi Kebab - a cheap, tasty and filling snack enjoyed by all throughout the day

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  Brandy snaps

  Toffee-coloured biscuits laced with spice and a billowing cream centre from Eleanor Smallwood

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  Roast lamb with shallot purée

  Ask your butcher for this fantastic cut of lamb and make the most of it with Galton Blackiston’s creamy roasted shallot purée

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  Qaliya mehtabi (creamy chicken curry with almonds)

  Almonds, yogurt and cream are combined with an array of spices in Mughlai cook Salma Husain's sumptuous dish garnished with a regal flourish