This tender, slow-roasted leg of Spring lamb is studded with garlic cloves and brushed with a mixture of Maille Dijon Originale and melted butter, cooked on a bed of soaked flageolet beans with carrots, fennel and onion.

Hari Ghotra is founder and mumtrepreneur of cookery portal www.harighotra.co.uk which launched in 2013. It features hundreds of easy to follow, North Indian recipes. 

Donald Russell is a Royal Warrant holding butcher and Britain’s leading mail-order and wholesale meat supplier.

This premium gin can be served as an apéritif on a warm summer’s evening with friends, or enjoyed as a refreshing cocktail high above the city in the capital’s trendiest roof top bars.

Celebrity Cruises, in partnership with Great British Chefs, bring you the first recipe from their Tastescape series, inspired by the French Riviera and created by Graham Hornigold.

A recipe from Head Chef of The Unruly Pig in Suffolk, Dave Wall. The Unruly Pig offers hungry patrons the best of both worlds with a selection of dishes that present sensational British seasonal produce with an Italian influence, taking full advantage of its abundant Suffolk surroundings.

Brighten up your condiment cupboard and daily lunches with the newest member of The English Provender Co.’s family – Proper Pickle.

Celebrate spring being around the corner with this simple but scrumptious Skrei cod supper. Caught straight from the cold, clear waters of Northern Norway every year between January and April, Skrei is of exceptional quality and a much loved Norwegian delicacy, firmly supported by some of the most respected chefs in the UK, including Michel Roux Jr. 

This weeks tasty tater recipe from Potatoes: More Than A Bit On The Side 

Another very tempting spud u like a lot recipe from our friends at  Potatoes: More Than A Bit On The Side