Matcha brings a gorgeous earthiness to the sushi rice in this poke, contrasting with the sweetness of the trout and tang of the ruby grapefruit dressing.
Blood oranges, if they're around, are beautiful here, but navels or even grapefruit work well.
"As the weather warms so does the desire to cook outside," says Rodney Dunn. "If you have a wood-fuelled barbecue, then this dish will be all the better. We particularly like to grill spring onions this way - with nothing more than the chilli salt and lemon sauce they make a great side dish."
"I like boozy cake, and the best thing about savarins is you can always add more liquor," says Alistair Wise. "Normally this dough is difficult to handle but mixing it with your hand stops the gluten from developing, so it's easy to pipe."
This is probably one of the quickest desserts to make and a guaranteed crowd-pleaser. If you're in a rush, drop the candied hazelnuts and add grated coffee beans on top instead.
Add extra char to your tortillas by toasting them over a stove flame for a few seconds each side, then microwave them covered with a tea towel for 10 seconds to keep them nice and soft.
What could be more Hawaiian than coconut? Coconut milk adds a beautiful creaminess to the rice base, while coconut flakes bring just the right amount of crunch. Use an underripe pineapple here to bring tartness and complexity to the dish.
"I've kept this recipe fairly generic," says Dave Pynt. "The idea is to use whatever vegetables are available as well as the tendrils, pea flowers and shoots. The peas and beans get cooked on the coals and the brighter, fresher elements keep it alive. I put semi-dried rosemary on the coals; instead of going up in flames, it smokes beautifully and introduces some moisture - it's almost like a steam-grill effect." This salad is made to go with Dave Pynt's buttermilk-brined harissa lamb shoulder. The juices and shallots from the lamb are used in this dish.
"The lamb is first grilled until it's well browned, then it's wrapped in paper with shallots and grilled until it's cooked," says Dave Pynt. "Be careful taking it out of the paper - you want to reserve the juices for serving and for the pea salad." Begin this recipe two and half days ahead to brine lamb.
"Rhubarb is one of the few sweet ingredients available in spring," says Rodney Dunn. "Its natural sourness adds an acid balance to the sugar and cuts through the sweetness , creating the perfect foil for the custard. We grow chamomile and dry the flowers, but you can buy whole dried chamomile flowers; even chamomile teabags will give the desired result."