RECOMMENDATIONS

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• Parsee-style scrambled eggs

  

  Parsee cook Farzana Contractor makes Akoori, a dish of creamy scrambled eggs full of fresh Indian flavours

• Patina of asparagus

  

  Sally Grainger’s recipe for asparagus custard, adapted from the ancient Apicius collection of Roman recipes, is surprisingly delicate and unsurprisingly delicious

• John Dory with caramelised chicory

  

  Dylan McGrath, head chef at Mint in Dublin, makes a seasonal fish dish bursting with the exotic flavours of chicory, blood orange, coriander seeds and poached black grapes