RECOMMENDATIONS

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  Paella cakes

  Try Jo Pratt’s unconventional way of enjoying a classic Spanish seafood paella

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  Roast chump of lamb with creamed polenta

  A meaty main course full of the fresh flavours of spring, from Paul Heathcote

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  Lime yogurt cake with rosewater and pistachios

  Decorate Rachel Allen's zingy lime yogurt cake with delicate rose petals

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  Duck with parsnips, pomegranate and vin santo sauce

  Aaron Craze serves succulent Gressingham duck in a sweet-savoury sauce with honey-roasted roots

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  Stewed apple with sweet ricotta and cobnuts

  Arthur Potts Dawson's simple dessert is a delightful contrast of textures and flavours that makes the most of a traditional Kentish nut crop

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  Parma ham and cranberry stuffing meatballs

  Alastair Hendy's deliciously flavourful cranberry stuffing balls makes a great side-dish for either Thanksgiving or Christmas dinner

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  Mushroom risotto

  A classic risotto using both fresh and dried mushrooms to give it depth of flavour from Helen Cristiofoli

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  Croquembouche

  Make a birthday or end of a meal more spectacular with James Martin's pyramid of custard-filled, caramel-dipped choux pastry buns

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  Spiced chicken legs

  Galton Blackiston value-for-money marinade is made up of plenty of store-cupboard ingredients, including apple juice to keep the meat moist

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  Fava and sausage stew

  This is Clodagh McKenna’s take on the Italian classic, salsiccia con lentils, using new season fava beans and pork