RECOMMENDATIONS

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  Deep-fried monkfish and halibut with pea purée and parsley oil

  The kids might well fight you for James Martin’s yummy adult version of fish fingers

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  Gratin of smoked haddock with toasted brioche

  Creamy smoked haddock gratin is topped with Gruyère cheese and served with rich buttery brioche in Rosemary Shrager's delicious starter

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  Cornish pasties

  Crisp, glden pies filled with with potato, swede and beans, from The Vegetarian Society

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  Herby fruit salad

  Antony Worrall Thompson puts a twist on a classic fruit salad; the Asian influence of coriander and coconut milk is unusual yet refreshing - perfect after a heavy meal

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  Raspberry jam

  Home preserving has never been so simple with Darina Allen's recipe for raspberry jam - perfect on toast or scones

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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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  Chicken stuffed with tarragon mousse

  Michael Caines serves locally reared ‘Ark’ chicken in a light white wine sauce for a real taste of Devon

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  Caipirinha

  Jamie Oliver makes Brazil’s national cocktail with zingy lime juice, sugar and cachaça.

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  Salmon mayonnaise

  Paul Rankin poaches salmon in white wine to make a herby salmon mayonnaise, perfect with the sharpness of pickled cucumber

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  Jerk chicken rice paper rolls with mango sauce

  Jerk chicken makes a succulent filling for rice paper rolls from Gary Rhodes and Martin Maginley