RECOMMENDATIONS

• 

  Fillet of halibut with soft crab and dill crust

  Increase the quantities of Paul Merrett’s recipe for an easy main course to impress your dinner guests

• 

  Aubergine with chilli sauce

  Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine

• 

  Fruit loaf bread and butter pudding

  Galton Blackiston makes an even fruitier version of a comforting British classic

• 

  Chinese duck stir-fry

  This stir-fry from Cherry Valley combines pan-fried duck, oodles of noodles and crunchy vegetables for a speedy supper

• 

  Patina of asparagus

  Sally Grainger’s recipe for asparagus custard, adapted from the ancient Apicius collection of Roman recipes, is surprisingly delicate and unsurprisingly delicious

• 

  Mild mustard salmon burgers

  Ainsley Harriott's burgers work well with any firm fish, such as tuna - serve them with lashings of mayo or tomato ketchup...

• 

  Planters’ punch

  Party on with Dan Redman’s version of planters’ punch – a fruity, sweet and sour rum delight!

• 

  Vignole with lamb

  Aaron Craze makes a classic Italian spring vegetable stew topped with Parma ham and served with lamb cutlets

• 

  Chicken caesar salad

  A welcome break from boring old sandwiches that guarantees an empty lunch box every time.

• 

  Wild strawberry trifle

  Matthew Fort cooks up a taste of British summer with Paul Heathcote’s trifle recipe