RECOMMENDATIONS

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  Wild garlic salad

  This peppery salad with a lemon dressing by Nigel Haworth makes the perfect starter to any meal

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  Catalan chicken with picada

  Diana Henry shows you how to thicken a casserole the traditional Catalan way – with a paste of bread, sweet biscuit and nuts

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  Anchoïade

  Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

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  Sprouted bean ussal

  Anjum Anand’s mixed bean and vegetable starter combines an aromatic mixture of spices, with a hint of coconut

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  Green banana curry

  Sophie Grigson cooks Vanessa Hewitt’s recipe for savoury bananas in a spiced coconut sauce

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  Salmon with sweet pickled beetroot and celeriac purée

  A smooth celeriac mash with crunchy pickled beetroot add great texture to this salmon dish by Tristan Mason

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  Banana meringue tart

  Dorienne Robinson makes a banana tart with a crisp pastry shell and a fluffy meringue topping

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  Berry mess

  Quick, easy and berry berry good!

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  Whole sea bass with fennel, radicchio, leek and anchovy sauce

  Served with an interesting combination of vegetables, Theo Randall’s herb-flavoured fish would make a perfect main for a dinner party

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  Artichoke, pea and lemon risotto

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