RECOMMENDATIONS

• 

  Pork cheek salad

  Gary Rhodes' pork cheek salad with apple sauce makes a surprisingly elegant starter

• 

  Carrot falafel with tomato and carrot salad

  Sophie Grigson fries crunchy balls of ground chickpeas, cumin, and fresh herbs to serve hot with fresh salad and thick, creamy yogurt

• 

  Chocolate, coffee and cardamom mousse

  Try Ainsley Harriott's rich, light and fluffy mousse - use chocolate with a minimum of 50% cocoa solids for best results

• 

  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

• 

  Slow-roast shoulder of lamb with barley and mushrooms

  Warm up a cold day with this hearty dish of lamb in a creamy tarragon sauce from Ollie Rowe

• 

  Seared sea bream basquaise

  Mixed peppers, chilli and fresh herbs perfectly complement delicate fillets of sea bream in Chris and Jeff Galvin's Basquaise recipe

• 

  Mrs Kirkham's Lancashire cheese soufflés

  Serve these soufflés straight away for a soft, delicate texture, or chill them for a couple of days, then reheat for a still delicious soufflé experience!

• 

  Goan-style roast pork (asado de porco)

  Cyrus Todiwala makes spicy roast pork with a potato and tomato accompaniment

• 

  Scallops with crispy shallots

  Matt Tebbutt shows how to get the most out of seasonal shallots in this elegant starter

• 

  Chicken fricassée

  Anton Mosimann presents a classic dish, adding a surprise touch with oyster liquor