RECOMMENDATIONS

• 

  Rillettes of fresh and smoked salmon

  Darina Allen’s salmon pâtè is perfect for entertaining and she gives some decorative ideas for how to serve it

• 

  Bruscandoli risotto

  Theo Randall shows that hops don’t have to be limited to making beer – the flavour of these spring greens is similar to asparagus

• 

  Limoncello and lime granita

  This refreshing granita is wonderfully refreshing either on its own or as a palate cleanser before a main course

• 

  Purple sprouting broccoli, seasalter ham and duck egg salad

  Treat yourself with Stephen Harris' delicious brunch or supper dish – ham and eggs with an elegant twist

• 

  Roast pollack with spiced shrimp butter and chard

  Matt Tebbutt’s brown shrimp butter is the perfect accompaniment for the simple, clean flavours of roast pollack

• 

  Apple strudel

  To make the ultimate apfel strudel follow award winning konditormeister, Falko Burkert’s recipe

• 

  Korean BBQ kalbi

  Judy Joo serves up traditional Korean BBQ beef called kalbi.

• 

  Confit of salmon with ginger and broccoli

  Poaching salmon fillets in duck fat makes them rich and succulent in Jun Tanaka's quick recipe

• 

  Lentils with goats' cheese

  Ben Tish’s moreish vegetarian dish owes its complex flavours to the rich goats’ cheese, nutty broccoli and addition of seasonal wild garlic

• 

  Chitterlings and potato salad

  Chitterlings get the soul food treatment from Charita Jones to make a hearty dish full of Southern comfort