RECOMMENDATIONS

• 

  Orange cheesecake

  Michel Roux uses pâte sablée in this fresh orange cheesecake – it’s more fragile and delicate than pate sucrée (sweet shortcrust pastry), but melts in the mouth like no other pastry. One of the all-time great cheesecake recipes

• 

  Chicken with mushrooms and marjoram

  Rachel Allen serves a vibrant broad bean salad with this rich spring dish

• 

  Caramelised Orange Tart

  This wonderfully refreshing tart from Michael Caines combines crisp shortcrust pastry with a tangy orange filling and Chantilly cream to make a delicious dessert

• 

  Penne amatriciana

  Tom Parker Bowles serves a classic pasta dish, a rich tomato sauce with pancetta and chilli that has its origins in the town of Amatrice in central Italy

• 

  Pork loin with anise squash and fried celeriac tops

  Spiced squash and crisp battered celeriac tops make beautiful complements to Lawrence Keogh’s simple pork loin chops

• 

  French onion soup

  For a warming and invigorating meal try Trish Deseine’s rich and flavoursome soup packed with slow-cooked onions and topped with melting gruyere croutons

• 

  Escoveitch fish and festival

  Collin Brown’s recipe for fried fish and cornmeal fritters is a traditional Caribbean method of cooking

• 

  Chocolate terrine with Agen prunes and Armagnac

  Paul Merrett makes an impressive dinner party dessert that will even tempt non-chocoholics!

• 

  Watermelon pickle

  Don't throw away your watermelon skins, but use them to make this unusual home-smoked pickle from Marwari cook Gunjan Goela

• 

  Squash & pepper stacks

  Exotic red rice is sandwiched between two slices of butternut squash making an impressive dinner party dish from the Vegetarian Society