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• Crown Jewel Couscous

  By James Tanner

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  Pork chops with butternut relish

  By Phil Vickery

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  Cherry clafoutis

  By Richard Phillips

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  Pear and blueberry tray bake

  By Phil Vickery

• Roasted red pepper aioli

  By Phil Vickery

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  Mexican fajitas

  By Dean Edwards

• Fennel, orange and goat’s cheese salad

  By Mark Sargeant

• Quick hot-smoked salmon paella

  By Mark Sargeant

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  Fresh baked tomato chutney

  By Lesley Waters

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  Dark chocolate fondant with salted caramel

  By James Tanner

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  Marinated Welsh goats' cheese parcels

  By Kate Jenkins

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  Spring vegetable risotto

  By James Tanner

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  Slow-roasted lamb with broccoli and sautéed new potatoes

  By James Tanner

• Avocado and lime icecream

  By Fiona Faulkner

• Fillet of beef caesar salad

  By Fay Ripley