RECOMMENDATIONS

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  Mild mustard salmon burgers

  Ainsley Harriott's burgers work well with any firm fish, such as tuna - serve them with lashings of mayo or tomato ketchup...

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  Sweet chilli and cranberry glazed ham with cheesy leeks

  Merrilees Parker makes a gorgeous glazed ham, served with cheesy leek and parsley mash

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  Roast gurnard with coriander mash

  Richard Corrigan roasts a whole fish in a lovely rich, reddish-orange bisque-like sauce and serves it with a light carrot, parsnip and coriander mash.

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  Saffron and cardamom rice trifle

  Cyrus Todiwala’s Anglo-Indian trifle combines rose and raspberry jelly with sponge soaked in vodka raspberries and a saffron and rice base

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  Asparagus salad with wild boar proscuitto

  John Burton Race celebrates the British asparagus season with a quickly prepared warm lunchtime salad

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  Pizza masterclass

  Theo Randall shows how to make traditional Italian pizza with a crisp golden base and fresh tomato - you'll never get a takeaway again

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  Kasha salad

  Rose Prince’s healthy buckwheat salad is the perfect accompaniment to cold cooked chicken

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  Patina of asparagus

  Sally Grainger’s recipe for asparagus custard, adapted from the ancient Apicius collection of Roman recipes, is surprisingly delicate and unsurprisingly delicious

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  Barbecue sauce spare ribs

  A salty-sweet glaze, with a chilli kick, makes these spare ribs from James Martin taste finger-lickin' good!

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  Pot roast Tandoori chicken

  Warm up with Aaron Craze’s rich, spicy chicken dish