RECOMMENDATIONS

• 

  Plaice with samphire

  Nathan Outlaw puts the seaside on a plate with this delicious combination of seafood and sea vegetables

• 

  Chicken and pork terrine

  James Martin layers tender moist chicken and succulent pork with Armagnac and herbs in this tempting terrine

• 

  New potatoes with samphire and broad beans

  Galton Blackiston cooks with spring’s seasonal produce, along with pullet’s eggs – a slightly smaller egg from a young hen

• 

  Tagliatelle with tomato and pesto

  Michael Caines’ tomato sauce is cooked for an hour to make a rich sauce to serve with tagliatelle – fresh pesto and mascarpone are also added

• 

  Barbecued vegetable antipasti

  Arthur Potts Dawson grills vegetables and mushrooms on the barbie for a lovely smokey note

• 

  Steak with watercress mayonnaise

  Clodagh McKenna adds a peppery touch to this recipe with a watercress condiment and a refreshing radish salad

• 

  Parsnip crisps with sea salt

  Mark Hix’s vegetable crisps are great as snacks, or to serve as an accompaniment to game birds

• 

  Goan fish curry

  Evoke a taste of the tropics with Mike Robinson's quick and simple seafood curry, flavoured with fragrant spices

• 

  Wine-steamed mussels

  Try Ainsley Harriott's white wine and chilli-flavoured mussels - they're delicious served with a loaf of French bread to mop up the juices

• 

  Cod cheeks in beer batter

  A sharp tartar sauce provides the perfect foil for James Martin’s crisp-fried cod cheeks