RECOMMENDATIONS

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  Crepes Suzette

  A classic French recipe for flambéed orange pancakes from Matthew Fort and Raymond Blanc

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  Pan-fried sea bass with sformato di carote

  Giancarlo Caldesi accompanies tender white fish fillets with plump cherry tomatoes and a light and creamy carrot bake

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  Lemon chicken (Pollo ai limoni)

  Matthew Fort serves spatchcock chicken drenched in lemon juice, garlic and chilli with a bitter leaf salad

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  Spinach and ricotta tortellini

  John Burton-Race gives these delicious pasta parcels an extra something with truffle oil and parmesan

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  Fennel stuffed sea bass parcels

  Stan Waite's fragrant fish parcels bake in their juices so when they are opened at the table their citric aromas are released

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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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  Mushroom duxelle tartlet with poached eggs and hollandaise sauce

  Paul Heathcote cooks up a treat of mushrooms and puff pastry, served with a poached quail egg and spring onions

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  Basil and peanut butter pancakes

  Make pancakes into a sophisticated dessert with Emily Ludolf’s basil, ricotta and peanut butter version, sandwiched together with peppered strawberry jam

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  Rajastani potatoes with mustard greens

  Aloo Methi, a favourite Rajastani side dish of potatoes fried in ghee and spices from Marwari cook Gunjan Goela

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  Braised peas, broad beans and artichokes with bruschetta

  Theo Randall’s vegetarian starter is a delightful mix of fresh flavours, with cooling mint and zingy spring onions