RECOMMENDATIONS

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  Mushroom risotto pie with ginger coriander sauce

  For an eye-catching main course, try Claire Cook's tasty mushroom risotto-filled pie, served with a flavourful cream sauce

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  Chawan mushi

  A gossamer-light savoury Japanese custard with prawns, salmon and shiitake mushrooms from Jill Dupleix

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  Lobster and sprue asparagus salad

  Reach giddy culinary heights with Lawrence Keogh's luxurious salad dressed with homemade lobster oil

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  Pan-fried cod with smoked sausage and choucroute

  Daniel Galmiche makes a wintery surf and turf dish that uses the best of Alsace ingredients

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  Elizabeth raffold's orange custard

  Tamasin Day Lewis creates a delightful orange dessert based on Elizabeth Raffold's creamy orange custard

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  Steamed chicken stuffed with mushroom mousse

  Rosemary Schrager shows a great way to cook chicken for a dinner party, keeping it wonderfully succulent

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  Roast and confit lamb

  Sweet fresh peas and broad beans are the perfect spring accompaniments to Chris McGowan’s lamb cooked two ways

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  Black Forest gâteau

  A magnificent chocolate gâteau from James Martin, filled with whipped cream and luscious black cherries. Perfect for a celebration

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  Rack of lamb with honey

  Gary Rhodes' honey and wholegrain mustard-glazed rack of lamb is served with chive and butter potatoes

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  Barbecued scallops with hazelnut butter

  This simple and delicious dish of scallops topped with hazelnut butter from James Martin can be served as a starter or light lunch