RECOMMENDATIONS

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  Steak and kidney pudding

  The suet crust in the best bit of Antonia Deigan's Steak and Kidney Pud

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  Rabbit with chives

  Hop into your butcher for a tender spring rabbit and try Matt Tebbutt’s delicious main course

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  Paella

  Mario Batali uses pimentón to give a wonderful smoky flavour to the traditional Spanish seafood dish

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  Spiced meat kebabs

  Suneil Kher adds ginger, garlic and chilli to these spiced kebabs which he serves with a vibrant and tangy chutney

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  Barbecued corn

  Smoked paprika, cayenne and melting butter give Caroline Hire's corn a well-deserved place on the barbecue

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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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  Loin of venison en croûte

  Parsley pancakes, chopped fennel and mushroom and venison loin are encased in deliciously crisp puff pasty in Galton Blackiston’s dinner party centrepiece

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  Masala scrambled eggs

  Cyrus Todiwala’s traditional Parsi recipe adds a delicious Indian flavour to a breakfast favourite

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  Chocolate chilli pork ribs with corn on the cob

  Dark chocolate is the secret flavour ingredient in Arthur Potts Dawson’s finger-licking pork ribs

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  Fruit dumplings

  Apricots, blueberries and plums are the secrets hidden inside these Lady Grenfell-Baines' light dumplings