RECOMMENDATIONS

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  Banana and peanut butter muffins

  Rachel Allen's tempting muffins are made with bananas and crunchy peanut butter and are simply irresistible

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  Asparagus and boiled eggs

  A softly boiled egg makes a perfect partner for new season asparagus – from Tom Parker Bowles

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  Clementine and orange blossom clafoutis

  Jun Tanaka makes his variation on a classic French dish by using fresh clementines and orange flower water

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  Fast rabbit and prawn casserole

  Jun Tanaka's easy casserole is packed with seasonally spring flavours of peas, asparagus and morel mushrooms

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  Welsh lamb dinner

  Marilyn Monteith puts together all the components of a hearty Welsh dinner by accompanying a succulent meat casserole with root vegetable mash, new potatoes, leeks and cabbage

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  Tarka dahl

  Tarka dahl is prepared in four stages: soaking, boiling, seasoning and tempering - Parpeet Basi explains all to John Torode

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  Pink meringues with raspberry cream

  Think pink with Rachel Allen's glorious raspberry swirl meringues

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  Teisen lap with lavender honey and roasted figs

  Matt Tebbutt serves this rich Welsh fruit cake with figs drizzled in lavender honey - add a dollop of clotted cream to really treat yourself

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  Quiche Lorraine

  Crumbly butter pastry, smoky bacon and melting gruyere cheese are a divine combination in Trish Deseine’s recipe for this great French quiche

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  Roast chicken with artichokes

  Tom Parker Bowles serves a rich and satisfying bread sauce with this excellent roast dinner