RECOMMENDATIONS

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  Pork with rosemary, thyme and garlic

  Trina Hahnemann uses pork foreloin or ‘pork roast’, one of the most popular cuts of meat in Scandinavia, though this cut is not as well known as it once was in Britain; serve it with the crisp pork rind on top

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  Mexican tacos

  Create an authentic Mexican feast with Maria Price's homemade tortillas filled with cortadillo, drunken beans and a fresh guacamole

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  Neck fillet of lamb with mozzarella and tapanade

  The neck fillet of lamb is an inexpensive cut and full of flavour, especially with these Mediterranean flavours.

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  Baklava

  Enjoy these sweet treats of syrupy, nutty filo pastry with refreshing mint tea or strong coffee after dinner, with a recipe from Rachel Allen

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  Scallops in pesto di rucola (scallops in rocket pasta sauce with green beans)

  For an elegant seafood starter try Gino D'Acampo's griddled scallops, a delicious combination of flavours and textures

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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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  Easter orange cake with lemon icing

  Instead of an overload of chocolate or crème eggs, try Tana Ramsay’s light cake for afternoon tea this Easter, complete with adorable shredded wheat birds’ nests

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  Charita's brownies

  At 39p per serving, Charita Jones’ indulgent chocolate brownies prove that sweet treats don’t need to break the bank

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  Gooseberry and elderflower fool

  Taste the essence of summer in Andrew Webb’s ambrosial combination of gooseberry, elderflower and softly whipped cream

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  Chilli and tamarind barbecued fish

  Mild Kashmiri chillies give a little heat while tamarind gives a sweet and sour note to this Pomfret Recheado, from Ananda Solomon