RECOMMENDATIONS

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  Garden vegetable and squid salad

  Richard Corrigan’s sprightly salad combines the best of spring ingredients

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  Spicy chicken with plantain chips and mango chutney

  Paul Merrett enjoys a bit of sunshine cooking with this zingy recipe from the tropics

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  Arancini with salt and pepper tomato sauce

  This classic Italian snack of risotto balls is a great way to use up any leftovers and served as part of an antipasti platter, says Paul Bloxham

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  Bang bang chicken

  Ching He Huang makes her speedy Chinese fast food dish which serves two for less than a fiver

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  Roasted shrimp cocktail

  Ina Garten has improved the classic shrimp cocktail by roasting the shrimps first and serving them with a spicy cocktail dipping sauce

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  John Dory with caramelised chicory

  Dylan McGrath, head chef at Mint in Dublin, makes a seasonal fish dish bursting with the exotic flavours of chicory, blood orange, coriander seeds and poached black grapes

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  Light sweet scones

  Rachel Allen shares a recipe using light Italian flour for a twist on this classic teatime treat

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  Onglet steak with fondant potatoes

  Melting port butter makes an unctuous sauce for Matt Tebbutt’s tender steak supper

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  Steamed daurade with candied aubergine

  A knockout fish dish from Jason Atherton: basil-infused daurade with candied aubergine and home-made ketchup

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  Barbecued quail

  Jaisal Singh cooks a traditional recipe favoured by India's royal families and aristocrats for barbecuing any small game bird Watch the video recipe