RECOMMENDATIONS

• 

  Potato chips

  Jun Tanaka likes to serve his perfectly cooked potato chips with ketchup

• 

  Baked polenta with Gruyère

  A tasty meat-free snack of baked polenta and cheese stacks from Clodagh McKenna

• 

  Poached chicken and pine nut salad

  Matt Tebbutt’s fantastic springtime salad recipe is a refreshing mix of herbs, aromatics and fresh citrus notes to pep up some meaty chicken

• 

  Broccoli with poor man’s parmesan

  Sophie Grigson makes broccoli taste so good, once you’ve had it there is no going back!

• 

  Sun-dried tomato herring rolls

  In this recipe from Seafish rich tasting herring fillets are filled with a delicious stuffing and serves them on a bed of herbed couscous. Created for Seafood Week

• 

  Stuffed sea bream

  Sea bream is great for stuffing and baking whole; Aldo Zilli doesn’t disappoint with his Parma ham, mozzarella and anchovy-stuffed bream

• 

  Roast chicken with baby onions

  Michael Caines substitutes chicken for duck in an attempt to bring one of Gidleigh Park's flavourful roasts to the masses

• 

  Pork pies with dips

  Gary Rhodes serves pork pies with Cumberland sauce, piccalilli dip, celeriac remoulade and a fresh cucumber salad

• 

  Moqueca de camarao

  Merrilees Parker serves a typical Bahian king prawn and coconut stew, a recipe that is a mix of Indian, African and Portuguese influences

• 

  Reef and beef

  Gary Mehigan serves marinated prawns and steak on top of sourdough toast with aioli (garlicky mayo) thickened with potato