RECOMMENDATIONS

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  Cassis-tini cocktail

  A potent martini cocktail from Tom Parker Bowles makes the perfect pre-dinner sharpener

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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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  Cod with bourguignon

  Matt Tebbutt’s original take on a classic is inspired by his days working with Alistair Little during the 90s, when this dish was at its height of popularity

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  Whisky potted prawns

  Matt Tebbutt’s mum used to make these when he was a child. He says this dish is “unashamedly rich and old-fashioned but really hits the spot”

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  Pasta with a Bolognese sauce

  Gennaro Contaldo makes his version of the classic Bolognese sauce, using beef and pork for extra flavour

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  Spinach vichyssoise

  Allegra McEvedy adds puréed spinach to this classic French leek soup and serves it with a lemon and ricotta-topped crostini

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  Designer fish and chips with pea emulsion

  Andrew Nutter's sophisticated elegant take on traditional fish and chips incorporates ginger flavoured batter, spicy brill fillets and a light petit pois dressing

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  Duck liver pâté

  For a make-ahead starter try James Martin's pâté, subtly flavoured with brandy and fresh basil

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  Chicken dippers with potato wedges

  Kids will adore Philippa Forrester’s delicious home-made and healthier alternative to purchased fast food

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  Shrimp in sherry sauce

  Matthew Fort pays homage to the Galloping Gourmet chef Graham Kerr with his dish of prawns in a creamy egg sherry sauce