RECOMMENDATIONS

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  Parsee-style scrambled eggs

  Parsee cook Farzana Contractor makes Akoori, a dish of creamy scrambled eggs full of fresh Indian flavours

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  Onion marmalade

  Ainsley Harriot's onion marmalade will last for up to two months if stored in sterilised jars and makes a great staple to enjoy with cold meats, cheeses and meat pies

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  Pot-au-feu

  French for “pot on the fire”, this is a classic French dish usually made with meat and vegetables. James Martin makes a creamy seafood version

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  Moules à la normande

  Impress your dinner guests with Matt Tebbutt's glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon

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  Snails on chorizo mash with sherry jus

  Try Peter Gordon's scrumptious way of serving snails as a starter, or as part of a series of tapas dishes to serve, Spanish-style, with drinks

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  Paneer with stir-fried vegetables

  Sanjay Dwivedi's mouthwatering recipe for Indian cheese and peppers in a rich tomato sauce makes the perfect starter

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  Greenest of green salads

  Sophie Grigson celebrates the best of British spring-summer greens with a salad of dandelion leaves, marjoram, sorrel, broad beans and more

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  Steak supper

  There's a lot to be said for a great chargrilled steak - try your hand at making Nigel Slater's deliciously meaty steak supper

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  Venison pate with spicy pickle

  Paul Bloxham’s tasty terrine would make a spectacular starter or an impressive addition to a spring picnic

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  French-Italian alps fondue

  A rich and creamy cheese fondue with Italian fontina, French reblochon and kirsch from Clodagh McKenna