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RECOMMENDATIONS
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Jersey royal and spring onion frittata
Aaron Craze’s recipe with new potatoes is an indulgent option for brunch
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Lavender and lemon lamb
Lavender flowers and lemon zest make a surprisingly good seasoning for lamb - Sophie Grigson serves creamed beluga lentils on the side
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Passion fruit delice
Richard Phillips serves his triple-layered delice with passion fruit sorbet to add another contrast of textures
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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
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Lemon cheesecakes
Eric Lanlard’s little cheesecakes are the perfect sweet treat for a fancy afternoon tea
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Roast rabbit leg stuffed with celeriac
The rich, gamey flavours of rabbit come through perfectly with Jun Tanaka’s suggestion of adding smokey bacon and cabbage pesto
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Jerusalem artichoke soup with foie gras
A creamy winter soup with a decadent twist from Jun Tanaka
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Poached oysters with dill-pickled cucumber
Impress guests with Adam Byatt's super-trendy starter, served with foamed oyster sauce
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Risi e bisi (rice with peas)
Matthew Fort’s version of this Venetian soup is made the classic way, with fresh peas and risotto rice and plenty of parmesan
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Pepper crusted monkfish with mustard dill sauce
A cracked pepper crust adds oomph to monkfish and a creamy dill sauce rounds off this splendid offering from James Martin
