RECOMMENDATIONS

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  Marinated lamb with coconut cabbage

  Hrishikesh Desai brings together a wealth of spices, from coriander, turmeric and asafoetida to sambar powder and cumin to create this vibrant dish

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  Cinder toffee

  The vinegar and bicarb react together to make tiny bubbles in this sweet honeycomb treat from Diana Henry

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  Rice pudding with boozy prunes

  Stewed in tea and Armagnac, prunes add a kick to Diane Johnson's traditional rice pudding

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  Steamed mussels with tomato and tarragon

  Serve Rick Stein's juicy mussels flavoured with garlic, white wine, tomatoes and aromatic tarragon with crusty bread to mop up the delicious juices.

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  Goat's cheese and pear crostata with chilli and lime dressing

  Golden orchard fruits, melting goat's cheese and chilli-lime glaze all atop crisp puff pastry make a sensational dessert from Ed Baines

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  New potatoes with samphire and broad beans

  Galton Blackiston cooks with spring’s seasonal produce, along with pullet’s eggs – a slightly smaller egg from a young hen

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  Beetroot ravioli

  Chad Sarno, of vegetarian and vegan restaurant Saf in London, serves a healthy pasta dish with cashew herb boursin, asparagus salad and balsamic figs

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  Blood oranges in pepper and rosemary syrup with lace biscuits

  Delicate oat biscuits make a perfect pairing to Sophie Grigson’s spicy oranges

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  Asparagus with cheddar sauce

  Shaun Hill’s recipe makes a moreish treat out of this season’s English asparagus, served with a morel mushroom tart

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  Ayrshire Royal Rooster Potato Salad with Balsamic Dressing

  Andrew Fairlie combines tasteful Italian balsamic dressing with home-grown Scottish potatoes