Great british chefs

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.

Nothing beats the smell of freshly-baked bread in the kitchen. See how the UK's best chefs bake their own and follow these ten bread recipes for a loaf that's guaranteed to please.

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.

This simple pork belly starter recipe combines sweet and tart crab apples with the uniquely numbing heat of Sichuan peppercorns.

The flavourful marinade does all the hard work in this sticky soy and ginger pork fillet recipe from Mary Berry.

This is a dish all about contrast – the chilled, fresh, vibrant, tangy, slightly fiery cucumber soup and warm, creamy, rich, savoury Parmesan custard work with each other surprisingly well.

Cooking sweetbreads sous vide is a guaranteed way to serve them at their best. After cooking them to perfection, chef George Farrugia fries them in breadcrumbs bolstered by Berkswell (a hard ewe's milk cheese from the West Midlands) and places them on a bed of green beans, hazelnuts and a verdant watercress velouté.

Richard Bainbridge serves up a stunning baked cod recipe, topped with seaweed butter before cooking for a pleasantly salty, umami finish. A simple lettuce and pea fricassee and new potatoes make great accompaniments, along with an unusual mint Hollandaise that he makes with rapeseed oil, instead of the customary clarified butter.

Although game is most closely associated with autumn and winter, this dish from William Drabble is best served in late August when the grouse is still young and tender and blackberries are just coming into season. The tangy fruit complements the rich meat wonderfully and this grouse recipe is a fine way to bid farewell to summer.

This is the ultimate pain perdu recipe from chef Jun Tanaka, who soaks his brioche in a rich anglaise before baking and blowtorching for a caramelised finish. Serve with a quenelle of his incredible ice cream for a knockout dessert.