Ali Currey-Voumard

Cooked and raw ingredients combine in this green salad, where the idea is to use the recipe as a guide and follow your nose to the freshest spring produce you can find.

Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce - Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them

Chamomile-scented custard tart topped with tender roasted rhubarb makes for a stunning finale.

Cured leatherjacket with horseradish vinaigrette recipe - Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.

Wow your dinner guests with this dish.

Labne with salt-roasted beetroot, pickled onions and peas recipe - For labne, place yoghurt in a fine sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain.

Turkish flatbread with beef and yoghurt recipe - For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl and stir until yeast dissolves.