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 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.

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

A selection of the best pig cheek recipes from Great British Chefs, including tarts, stews and dinner party favourites.

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.

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

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.

Andy McLeish serves crispy pork belly with black pudding, celeriac remoulade and apple purée in this princely recipe

This vegan gnocchi dish is jam-packed with the rich, deep and earthy flavours of autumn. The gnocchi are made with chestnut flour before being coated in a silky, creamy mushroom velouté and seasonal wild mushrooms.