RECOMMENDATIONS

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  Meatballs with thyme

  Trina Hahnemann's flavoursome meatballs are made with a combination of veal and pork

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  Easter pancakes with yogurt and honey

  Stuart Gillies shares the perfect recipe to get your Easter morning started

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  Caerphilly rarebit with warm plum relish

  The old favourite, Welsh rarebit, updated with new flavours by The British Cheese Board

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  Seared roebuck with mash and bourguignon style sauce

  Mike Robinson's tasty venison cooked with bacon, onions and red wine is served with buttery mashed potatoes for an enjoyable main meal

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  Pork and beans (leftovers dish)

  Jane Fearnley-Whittingstall makes a dish to throw together when you have the remains of a pork joint and have picked off all the crackling when nobody was looking!

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  Tomato and mozzarella tart

  For a stylish starter, serve up James Martin's delightfully simple recipe for tasty tomato and mozzarella-topped puff pastry tarts

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  Asian-style monkfish in banana leaf

  Arthur Potts Dawson's way of cooking this meaty fish by wrapping it in a fragrant banana leaf yields wonderful results

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  Lamb chump chops in a tomato, chilli and bean sauce

  Brian Turner uses a fresh tomato and chive salsa to lift the flavours of slow-cooked spiced lamb

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  Tea barm brack

  Matthew Fort makes an old Irish teatime classic of rich fruit bread, traditionally made at Halloween with a ring and a coin baked into it. According to legend, whoever finds the coin will be rich and if you find the ring you'll marry within the year!

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  Bakewell tart

  Crisp pastry, raspberry jam and a dense almond topping create a real family favourite in this classic Bakewell tart from Tamasin Day-Lewis