RECOMMENDATIONS

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  Vegetable and chervil soup

  Raymond Blanc cooks his mum’s recipe for vegetable and chervil soup which serves 4 for under a fiver

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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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  Green chicken curry

  Make Nigel Slater's delicious Thai chicken curry, packed with fresh and flavoursome green herbs and perky chillies

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  Brie and wild mushroom fondue

  Made for sharing, this creamy cheese and mushroom fondue is the perfect excuse to call friends for a special supper

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  Leek cannelloni with lemon thyme and provolone piccante

  Luxurious yet inexpensive, Rick Stein's baked pasta dish showcases the buttery flavour and melting tenderness of gently stewed leeks

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  Iced fruit tea frappacino

  For a refreshingly fruity tea infusion, try this simple recipe from Braun - it's perfect for breakfast

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  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

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  Pork burgers with chilli and coriander

  Clodagh McKenna adds a delicious and distinctly Asian twist to an old favourite

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  Pot au feu with rabbit and bacon

  Winter vegetables, cabbage balls and spinach dumplings make this a hearty one-pot meal from Paul Merrett

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  Warm pear, cinnamon and almond zabaglione

  Paul Merrett uses pears in this traditional Italian dessert of lightly whipped custard flavoured with Amaretto.