RECOMMENDATIONS

• 

  Raspberry soufflés

  Rosemary Shrager's fruity raspberry soufflés are light as air and make a wonderful dessert after a heavy main course

• 

  Vongole veraci with tomato sauce

  Theo Randall cooks a simple clam dish with the freshest tomatoes and a smattering of verdant basil

• 

  Piccalilli

  Galton Blackiston makes a spiced vegetable pickle that is perfect with English cheeses, cold cuts or pate

• 

  Peach tart

  Katie and Giancarlo Caldesis cook up a taste of summer with these sunny peach tarts

• 

  White asparagus and prosciutto with cheese fondue

  The delicate flavour of white asparagus goes well with this rich, creamy Montgomery cheddar fondue, in a recipe by Stuart Gillies

• 

  Spinach vichyssoise

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

• 

  Chinese duck stir-fry

  Healthy, quick and full of flavour: try Tana Ramsay’s easy recipe

• 

  Crab samosas with tomato and chive dip

  Reza Mahammad’s crispy samosas were a huge hit with comedian Sanjeev Bhasker, who found them dangerously irresistible when filming Dehli Belly

• 

  Rabbit wrapped in Parma ham

  Anthony Demetre and Jade Jones transform rabbit into a fine dining dish with a rich reduction sauce and seasonal vegetables

• 

  Asparagus and morel tart

  A crisp pastry case and tarragon infused buttery sauce add the wow factor to this classy, seasonal recipe from Matthew Fort