RECOMMENDATIONS

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  Herby baked scallops

  Scallops baked with a herb crust make a delightful starter or weekend lunch - serve with a salad and lemon wedges.

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  Spaghetti with broccoli, walnuts and lemon

  A zesty pasta dish with crunchy broccoli and golden breadcrumbs from Tana Ramsay

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  Roast haddock with potato salad

  Inject a bit of Italian sunshine into your potato salad with lemons and basil in Rachel Allen’s simple starter recipe

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  Niçoise salad with rhubarb and orange dressing

  Gary Rhodes puts a fruity twist on a classic French Nicoise salad

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  Tomato soup

  For a luxurious soup try Paul Bloxham's sophisticated recipe, flavoured with fresh herbs and enriched with cream

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  Sea bass in chilli and fennel seed broth

  Called sea bass ‘acqua pazza’ (‘fish in crazy water’) in Italian, Francesco Mazzei’s broth is made of poached sea bass with a startling flavour palate

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  Reef and beef

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

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  Pistachio pavlovas with poached apricots

  Beautiful meringue puddings with cardamom-spiked apricots from Rachel Allen

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  Sausage and mash

  Ed Baines serves juicy sausages with a tasty onion gravy sauce and creamy mashed potatoes

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  Purple sprouting broccoli, seasalter ham and duck egg salad

  Treat yourself with Stephen Harris' delicious brunch or supper dish – ham and eggs with an elegant twist