RECOMMENDATIONS

• 

  White asparagus and prosciutto with cheese fondue

  The delicate flavour of white asparagus goes well with this rich, creamy Montgomery cheddar fondue, in a recipe by Stuart Gillies

• 

  Lamb with smoked garlic and Provencal vegetables

  Daniel Galmiche serves pan-fried lamb chops with roasted tomatoes, Provencal vegetables and sauce vierge in typical French style

• 

  Warm tomato tart with rocket salad

  Paul Merrett takes his inspiration from his allotment - anything from beefsteak to gardeners’ delight tomatoes would work in this simple tart

• 

  Vichy carrots

  Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap

• 

  Guacamole dip with plantain chips

  Creamy-textured avocadoes work well with leafy coriander and perky chillies in this flavoursome dish by Gino D'Acampo

• 

  Jerk chicken rice paper rolls with mango sauce

  Jerk chicken makes a succulent filling for rice paper rolls from Gary Rhodes and Martin Maginley

• 

  Singin' hinnies with spiced butter

  Sophie Grigson recalls a fond childhood favourite - a Sunderland recipe of fried scones that appear to 'sing' as they sizzle while being cooked

• 

  Rabbit wrapped in Parma ham

  Anthony Demetre and Jade Jones transform rabbit into a fine dining dish with a rich reduction sauce and seasonal vegetables

• 

  Ghanaian spicy red tilapia and white yam fishcakes

  Make the most of fresh fish and experience the sunny flavours of West Africa with Adwoa Hagan-Mensah’s delicious recipe

• 

  Meatball balti with coriander breads and raita

  The balti originated in Birmingham and it’s basically a saucy curry served with bread - Silvana Franco’s version also comes with a cooling raita on the side