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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  Spaghetti carbonara

  Aaron Craze adds a sprinkling of fresh marjoram to classic carbonara

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  Fish tagine with Moroccan bread

  Barry Vera serves a moreish, fragrant seafood delight with soft, crusty Moroccan bread rolls

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  Chicken in a jar

  Paul Bloxham serves a dramatic dinner party dish of chicken cooked in a preserving jar with a deluxe salsa verde and crisp slices of French sourdough bread

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  Saffron pasta with clams

  A simply superb pasta dish from Jun Tanaka combines garlic and chilli clams with ribbons of fresh tagliatelle

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  Raspberry and elderflower trifle

  Paul Rankin is proud of his trifle combination; however feel free to use up what you have in the house: biscuits instead of Madeira cake, raspberries instead of blackberries… After all isn’t that just how trifles came about in the first place?

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  Ribblesdale 'carbonara'

  Gary Rhodes piles strips of streaky bacon over rich and creamy goats' cheese pasta

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  Aussie Sandwich

  Aaron Craze makes a delicious focaccia sandwich with fresh vegetables and homemade aioli

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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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  Norwegian almond cream (mandel pudding)

  Jules Evans serves up this traditional almond flavoured Norwegian pudding with a luscious blueberry compote