RECOMMENDATIONS

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  Halibut with beurre blanc

  Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

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  Custard

  Sophie Grigson shares the secret of making the perfect custard

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  Warm spring vegetable salad with bacon vinaigrette

  Getting your daily serving of vegetables is deliciously easy with Mark Jankel’s varied and tasty vegetable salad

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  Hake with clams and parsley

  This simple but impressive Basque recipe from Mario Batali consists of pearly white hake with baby clams in a garlic and parsley sauce

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  Orange and Brazil nut cake

  A magnificent cake from James Martin - moist, nutty and deliciously flavoured with citrus, with an optional creamy chocolate coating

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  Fish and chips

  Double cooked chips are the secret to this British favourite from Roopa Gulati

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  Chilled melon soup with langoustines and basil

  James Martin's velvety smooth soup is served with tasty shellfish and topped with tangy basil-flavoured crème fraiche

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  Roasted scallop in its shell with parsley butter

  A stunning dinner party starter that will look as good as it tastes, from Andrew Fairlie

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  Haunch of venison with red wine and tangy beetroot puree

  Paul Rankin creates a ruby red venison dish complementing the rich gamey meat with a red wine sauce and zingy beetroot puree

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  Chilli chicken wings

  These sticky glazed chicken wings devised by Raymond Lau are quick and easy to make and have plenty of appeal for chilli-lovers