Great british chefs

To call this a salad is in fact somewhat reductive: it's a saucy, towering meal that's heartier than most

This simple vegetarian fennel side dish is packed with flavour thanks to fragrant saffron and fiery harissa. With the bulb gently simmered until yielding and soft, it's the perfect small plate to serve as part of a larger Middle Eastern feast.

A collection of oxtail recipes from the UK's best chefs including oxtail and celeriac lasagne and sirloin of beef with braised oxtail

Dan Kenny adds a twist to the Chinese classic in his char siu monkfish recipe. Best cooked on a barbecue, but can be cooked in a hot griddle pan.

This lobster croquette recipe from Michael Bremner is paired with a zingy charred lime mayonnaise and nori gomasio for a truly addictive dish.

This impressive rib-eye recipe celebrates the classic pairing of beef, mushrooms and onions (or alliums, including the chives) in several interesting and tasty ways. There are pickled red onions, deep-fried and battered shallot rings and a bright green chive mayonnaise, alongside girolles and meaty maitake mushrooms. The steak is also served with crispy potato skins filled with velvety sour cream mashed potato and topped with plenty more chives.

March is a bit of an in-between month; not quite spring but definitely not winter. Here are some of our favourite recipes to cook during it, from some of the UK's best chefs.

This magnificent fish is one of the most popular in the UK for a reason – its thick, pearlescent flakes and meaty yet delicate taste makes it a standout choice whatever time of year. These recipes make the most of cod’s wonderful flavour.

Angel Zapata Martin celebrates the classic flavour combination of caramel and banana in this beautiful dessert. He serves the caramelised bananas with a delicious crumble, ginger-infused toffee sauce and a silky-smooth banana ice cream.

Chantelle Nicholson serves up a vibrant pea and broad bean scotch egg recipe for a superb vegetarian take on a classic. Crisp toasted sesame seeds add a savoury richness to the eggs, best served with tangy tamarind chutney.