RECOMMENDATIONS

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  Confit of pollack with cockle chowder

  This impressive-sounding dish is quick and easy enough to prepare for a mid-week supper.

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  White asparagus and prosciutto with cheese fondue

  The delicate flavour of white asparagus goes well with this rich, creamy Montgomery cheddar fondue, in a recipe by Stuart Gillies

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  Wild sea bass with melted onions

  Smoked mussels add an extra layer of deliciousness in Matt Tebbutt's recipe for pan-fried fish with intensely flavoured onions

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  Spring risotto (risotto primavera)

  Matt Tebbutt crams all the tastes of spring into this seasonal risotto - the stock is flavoured with parmesan rinds for an even deeper flavour

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  Black truffle focaccia

  Gennaro Contaldo makes an indulgent Italian bread with a potato, onion and black truffle topping

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  Vegetable coconut and peanut curry

  Tana Ramsay's creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course

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  Slow-braised pigs' cheeks with parsnip purée

  Pig's cheeks become very tender and gelatinous with long, slow cooking in Anton Edelman's recipe

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  Wild sea bass with braised beans

  Cannellini beans, rocket and smoked paprika spice up the accompaniment to these crisp fillets of sea bass, from Matt Tebbutt

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  Barbecue sauce spare ribs

  A salty-sweet glaze, with a chilli kick, makes these spare ribs from James Martin taste finger-lickin' good!

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  Amalfi lemon tart

  Theo Randall’s zesty lemon tart is an ideal taste of Italian summer