RECOMMENDATIONS

• 

  Yorkshire pudding

  Tana Ramsay shares the secrets for golden, risen Yorkshire puddings every time

• 

  Poached chicken and pine nut salad

  Matt Tebbutt’s fantastic springtime salad recipe is a refreshing mix of herbs, aromatics and fresh citrus notes to pep up some meaty chicken

• 

  Escarole and smoked mozzarella pie

  Gennaro Contaldo cooks a gutsy pie with a relative of the endive; also eaten cold, it’s an ideal dish for sunny outdoor snacking

• 

  Spanish-style meatballs with chanterelles

  Benjamin Tish, executive chef at Salt Yard Restaurant in London, cooks a Spanish favourite

• 

  Dressed crab

  Rachel Allen offers an alternative to traditional dressed crab - crabmeat topped with white sauce and buttered crumbs served in the shell

• 

  Carrot, courgette and coriander soup

  Go for triple the goodness with this tasteful carrot, courgette and coriander soup, enriched with dried porcini mushrooms

• 

  Chawan mushi

  A gossamer-light savoury Japanese custard with prawns, salmon and shiitake mushrooms from Jill Dupleix

• 

  Artichoke, pea and lemon risotto

  James Martin garnishes this fresh spring risotto with sautéed lemon segments for added zing

• 

  Vietnamese salad with nuoc nam

  Gary Mehigan’s cabbage, shallot, cucumber and papaya salad with nuoc nam (fish sauce) would make an interesting addition to a buffet table

• 

  Asian-style monkfish in banana leaf

  Arthur Potts Dawson's way of cooking this meaty fish by wrapping it in a fragrant banana leaf yields wonderful results